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THE BEST WHITE BEAN SOUP Recipe

THE BEST WHITE BEAN SOUP Recipe
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4.9 from 15 reviews

This creamy and flavorful white bean soup is a simple, vegan, and budget-friendly recipe that will impress even the biggest bean skeptics. With aromatic herbs and hearty vegetables, this soup will be a hit at any dinner table.

Ingredients

Cannellini Beans:

    2 cans (28oz – 800 grams) cannellini beans or white beans, drained

Vegetables:

    1 medium-size onion, diced
    1 celery stalk, diced
    1 large carrot, diced
    1-2 garlic cloves, diced or pressed
    1 cup (7 oz – 200 grams) frozen spinach (optional)
    2 medium-size potatoes, peeled and cut into chunks

Seasonings and Liquids:

    1 Tbsp olive oil, plus more for serving
    1 Tbsp tomato paste
    1/3 cup (80 ml) white wine
    1 sprig rosemary (or 1 Tbsp of chopped fresh leaves/1/2 tsp of dried)
    2 cups (500 ml) vegetable broth or hot water
    1/2 tsp paprika (optional)
    1/2 tsp fine salt, plus more to taste
    1/8 tsp black pepper, plus more to taste

Instructions

  1. Sauté Aromatics: Warm olive oil in a large pot over medium heat. Cook diced onion, carrot, and celery until softened, about 5 minutes.
  2. Add Ingredients: Add garlic, beans, tomato paste, potatoes, rosemary, and paprika. Cook for 1 minute.
  3. Deglaze: Pour in white wine, let it simmer until evaporated.
  4. Simmer: Add spinach, broth, salt, and pepper. Bring to a boil, then simmer covered for 15 minutes.
  5. Finish and Serve: Remove rosemary, adjust seasoning, and serve hot with olive oil and bread.

Notes

  • I usually make my own vegetable broth, but store-bought works well too.
  • Adjust salt carefully if using salty broth.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
  • Fresh rosemary loses leaves into the soup; remove if desired.
  • Frozen spinach can be swapped for fresh; adjust cooking time accordingly.

Nutrition

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