Why Make This Recipe
White bean soup is a comforting dish that warms both the body and soul. It’s nutritious, filling, and easy to make. This recipe uses simple ingredients to create a hearty meal that can be enjoyed by everyone. Whether you’re looking for a cozy dish for a chilly evening or a healthy option for lunch, this white bean soup is a fantastic choice.
How to Make the Best White Bean Soup
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
- 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
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.
- Pour in the white wine, stir well, and let it simmer until it has evaporated, cooking for another minute.
- Then add the frozen spinach, vegetable broth, and a good pinch of salt and pepper. Raise the heat and bring the mixture to a boil. Cover the pot, reduce the heat, and cook gently for 15 minutes.
- Once the potatoes are soft and the soup is thick and creamy, remove the pot from heat, then take out the sprig of rosemary. Taste and season with salt and pepper as needed.
- Divide the soup into bowls, drizzle with olive oil or extra virgin olive oil, and add more freshly ground black pepper if you like. Serve with crusty whole grain bread and, if you don’t keep it vegan, add freshly grated parmesan cheese for extra flavor. Enjoy!
How to Serve the Best White Bean Soup
Serve the soup warm in bowls with a drizzle of olive oil on top. Pair it with crusty whole grain bread for dipping or alongside a fresh salad. If you want to add a rich flavor, sprinkle some freshly grated Parmesan cheese before serving.
How to Store the Best White Bean Soup
Store any leftover soup in an airtight container in the refrigerator. It will keep well for about 3 to 4 days. Make sure to let the soup cool down before sealing it in a container. You can also freeze the soup for later use. To do this, allow it to cool completely, then transfer it to a freezer-safe container where it will last up to 2 months. Thaw in the refrigerator before reheating.
Tips to Make the Best White Bean Soup
- For added flavor, sauté the garlic for a minute before adding the other vegetables.
- Adjust the seasoning to your taste by adding more salt, pepper, or even a splash of lemon juice for brightness.
- If you prefer a creamier texture, blend a portion of the soup with an immersion blender before serving.
- Feel free to customize the soup by adding other vegetables like zucchini or bell peppers.
Variation
You can switch up the beans used in this recipe. If you prefer, use navy beans or great northern beans for a different flavor. For a heartier soup, add cooked sausage or meatballs.
FAQs
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach. Add it towards the end of cooking, just enough for it to wilt.
Is this soup vegan?
Yes, this recipe is vegan as long as you omit the Parmesan cheese.
Can I make this soup in a slow cooker?
Absolutely! You can combine all the ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the potatoes are tender.
THE BEST WHITE BEAN SOUP
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
- 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.
- Pour in the white wine, stir well, and let it simmer until it has evaporated, cooking for another minute.
- Then add the frozen spinach, vegetable broth, and a good pinch of salt and pepper. Raise the heat and bring the mixture to a boil. Cover the pot, reduce the heat, and cook gently for 15 minutes.
- Once the potatoes are soft and the soup is thick and creamy, remove the pot from heat, then take out the sprig of rosemary. Taste and season with salt and pepper as needed.
- Divide the soup into bowls, drizzle with olive oil or extra virgin olive oil, and add more freshly ground black pepper if you like. Serve with crusty whole grain bread and, if you don’t keep it vegan, add freshly grated parmesan cheese for extra flavor. Enjoy!
