There’s something undeniably comforting about a steaming bowl of soup on a chilly day. The best white bean soup wraps you in warmth, offering a delightful creaminess that soothes the soul. Imagine a rustic kitchen filled with aromatic herbs and the earthy scent of sautéed vegetables wafting through the air while your loved ones gather ‘round the table, eager to dig in. This hearty dish is not only simple to make, but it also brings a sense of togetherness that makes any meal feel special.
The Best White Bean Soup
A comforting and creamy white bean soup that brings warmth and togetherness to any meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Ingredients
- 2 cans (28oz – 800 grams) cannellini beans, drained
- 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
- 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
- Warm the olive oil in a large pot over medium heat. Once the oil is shimmering, add the diced onion, carrot, and celery. Cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
- Add the garlic, beans, tomato paste, potatoes, rosemary (whole sprig, chopped, or dried), and paprika (if using). Cook, stirring frequently, for about 1 minute.
- Add the wine, stir well, and let it simmer until it has evaporated, cooking for another minute.
- Introduce the frozen spinach, the vegetable broth, and a good pinch of salt and pepper. Raise the heat and bring the mixture to a boil, then cover the pot, reduce heat, and cook gently for 15 minutes.
- When the potatoes are soft and the soup is thick and creamy, remove the pot from heat. Take out the sprig of rosemary and give the soup a taste. Season with salt and pepper to your liking.
- Divide the soup into bowls, drizzle with olive oil, and add more freshly ground black pepper if you like. Serve with crusty whole grain bread and parmesan cheese for extra flavor. Enjoy!
Notes
Let the soup sit for a while before serving for flavors to meld beautifully. Experiment with herbs for additional flavors.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
How to Make The White Bean Soup
Ingredients You’ll Need
- 2 cans (28oz – 800 grams) cannellini beans, drained
- 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
- 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
Step-by-Step Directions
- Warm the olive oil in a large pot over medium heat. Once the oil is shimmering, add the diced onion, carrot, and celery. Cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
- Add the garlic, beans, tomato paste, potatoes, rosemary (whole sprig, chopped, or dried), and paprika (if using). Cook, stirring frequently, for about 1 minute.
- Add the wine, stir well, and let it simmer until it has evaporated, cooking for another minute.
- Introduce the frozen spinach, the vegetable broth, and a good pinch of salt and pepper. Raise the heat and bring the mixture to a boil, then cover the pot, reduce heat, and cook gently for 15 minutes.
- When the potatoes are soft and the soup is thick and creamy, remove the pot from heat. Take out the sprig of rosemary and give the soup a taste. Season with salt and pepper to your liking.
- Divide the soup into bowls, drizzle with olive oil, and add more freshly ground black pepper if you like. Serve with crusty whole grain bread and parmesan cheese for extra flavor. Enjoy!
Nutrition Facts
- Serving Size: 1 cup
- Calories: 320
- Protein: 15g
- Carbs: 45g
- Fat: 8g
- Fiber: 10g
Packed with protein and fiber, this recipe keeps you full without feeling heavy. It’s the perfect balance for a busy evening or a lazy Sunday afternoon when you just want to share something wholesome with your family.
Serving Ideas
Picture this: a cozy family dinner with flickering candles and soft music in the background. Serve the best white bean soup in beautiful bowls, with crusty bread laid out on a wooden platter. A side salad, sprinkled with your favorite nuts and dried fruits, complements the comforting soup perfectly. Add a glass of your favorite white wine, and you’ve got the ingredients for a leisurely evening filled with laughter and warmth.
Storage Tips
To keep the charm of this delicious soup alive, store any leftovers in an airtight container in the refrigerator for up to three days. If you want to freeze it, portion it into freezer-safe containers after it cools down. It can hold up in the freezer for about three months. When you’re ready to enjoy it again, simply let it thaw overnight in the fridge and reheat gently on the stove or in the microwave.
Pro Tips
- For a deeper flavor, sauté the onion and garlic together until fragrant before adding the beans.
- Let the soup sit for a while before serving; this helps the flavors meld beautifully.
- Add a splash of lemon juice before serving for a fresh, bright finish.
- Experiment with other fresh herbs, like thyme or parsley, for extra layers of flavor.
- Using homemade vegetable broth can elevate the dish and make it feel even more special.
Flavor Variations
- In the fall, try adding a pinch of nutmeg or cinnamon for a warm, seasonal twist.
- Fresh basil or thyme stirred in just before serving gives the soup a refreshing lift in summer.
- For a spicier kick, add a diced jalapeño or some red pepper flakes during cooking.
FAQs
What can I serve with the best white bean soup? A simple crusty bread and a side salad, perhaps dressed lightly, create a wonderful balance to the rich soup.
How can I make the soup vegan? This recipe is naturally vegan by using vegetable broth. Just ensure any cheese or breadcrumbs served alongside are plant-based.
Can I substitute another type of bean? Absolutely! Feel free to swap in any canned beans you have on hand; navy beans or chickpeas would work beautifully.
How do I thicken the soup if needed? If you find the soup too thin, simply mash some of the beans or potatoes against the side of the pot to thicken it up.