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The Best White Bean Soup Recipe

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4.8 from 91 reviews

This creamy and comforting White Bean Soup is a hearty dish perfect for cooler days. Made with cannellini beans, fresh vegetables, and aromatic rosemary, this soup is both nutritious and flavorful. It features a balanced blend of sautéed aromatics, tender potatoes, and optional spinach, finished with a touch of white wine and olive oil for richness. Ideal as a satisfying lunch or dinner, served alongside crusty whole grain bread.

Ingredients

Main Ingredients

  • 2 cans (28oz - 800 grams) cannellini beans or white beans, drained
  • 1 medium-size onion, diced
  • 1 celery stalk, diced
  • 1 large carrot, diced
  • 1-2 garlic cloves, diced or pressed
  • 2 medium-size potatoes, peeled and cut into chunks
  • 1 Tbsp tomato paste
  • 1 sprig rosemary (or 1 Tbsp chopped fresh leaves or 1/2 tsp dried)
  • 1/2 tsp paprika (optional)
  • 1/2 tsp fine salt, plus more to taste
  • 1/8 tsp black pepper, plus more to taste

Liquids and Oils

  • 1 Tbsp olive oil, plus more for serving
  • 1/3 cup (80 ml) white wine
  • 2 cups (500 ml) vegetable broth or hot water

Optional Ingredients

  • 1 cup (7 oz - 200 grams) frozen spinach (optional)

Instructions

  1. Sauté Aromatics: Warm the olive oil in a large pot over medium heat. Once the oil shimmers, add diced onion, carrot, and celery. Cook, stirring frequently, until the onion softens and turns translucent, about 5 minutes.
  2. Add Garlic and Vegetables: Stir in the diced or pressed garlic, drained beans, tomato paste, potato chunks, rosemary (whole sprig, chopped, or dried), and paprika if using. Cook while stirring frequently for about 1 minute to blend flavors.
  3. Deglaze with Wine: Pour in the white wine and stir well. Let it simmer until the wine has mostly evaporated, approximately 1 minute.
  4. Add Liquids and Seasonings: Add the frozen spinach (if using), vegetable broth or hot water, along with a pinch of salt and black pepper. Increase the heat and bring the mixture to a boil.
  5. Simmer Soup: Once boiling, cover the pot and reduce heat to low. Allow the soup to cook gently for 15 minutes, until potatoes are tender and the soup thickens to a creamy consistency.
  6. Finish and Season: Remove the pot from heat and take out the rosemary sprig. Taste and adjust seasoning with additional salt and pepper as needed.
  7. Serve: Ladle the soup into bowls. Drizzle with olive oil and sprinkle with freshly ground black pepper. Optionally, serve with crusty whole grain bread and freshly grated parmesan cheese if not keeping it vegan. Enjoy!

Notes

  • Using frozen spinach is optional but adds nice color and nutrition.
  • The soup can be made with vegetable broth or simply hot water for a lighter version.
  • Adjust salt carefully, especially if your broth is already salted.
  • For a vegan version, skip the parmesan cheese garnish.
  • This soup reheats well and tastes great the next day once flavors meld.
  • To make it creamier, you can lightly mash some of the beans and potatoes in the pot before serving.

Find it online: https://alinacooks.com/the-best-white-bean-soup-recipe/