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The Best White Bean Soup Recipe

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4.8 from 138 reviews

A hearty and comforting white bean soup made with cannellini beans, fresh vegetables, and aromatic herbs. This easy-to-make recipe features a rich, creamy texture and is perfect for a nutritious lunch or dinner. Optional additions like spinach and paprika add an extra depth of flavor, while a drizzle of olive oil and freshly grated Parmesan cheese elevate the dish.

Ingredients

Vegetables and Aromatics

  • 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 sprig rosemary (or 1 Tbsp chopped fresh leaves / 1/2 tsp dried)

Beans and Liquids

  • 2 cans (28oz – 800 grams) cannellini beans or white beans, drained
  • 2 cups (500 ml) vegetable broth or hot water
  • 1/3 cup (80 ml) white wine

Seasonings and Others

  • 1 Tbsp olive oil, plus more for serving
  • 1 Tbsp tomato paste
  • 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 Vegetables: Warm the olive oil in a large pot over medium heat. Once shimmering, add the diced onion, carrot, and celery. Cook, stirring often, until the onion softens and becomes translucent, about 5 minutes.
  2. Add Garlic and Main Ingredients: Stir in the garlic, drained beans, tomato paste, potatoes, rosemary, and optional paprika. Cook while stirring frequently for about 1 minute to combine flavors.
  3. Deglaze with Wine: Pour in the white wine, stir well, and allow it to simmer until the wine evaporates, approximately 1 minute.
  4. Add Spinach and Broth: Add the frozen spinach (if using), vegetable broth, and a pinch of salt and pepper. Increase the heat and bring the mixture to a boil.
  5. Simmer Soup: Cover the pot, reduce heat to low, and let the soup gently cook for about 15 minutes, or until potatoes are tender and the soup thickens.
  6. Final Seasoning and Serve: Remove the pot from heat and take out the rosemary sprig. Taste and adjust salt and pepper as needed. Ladle soup into bowls, drizzle with olive oil, add freshly ground black pepper, and optionally top with grated Parmesan. Serve with crusty whole grain bread.

Notes

  • Using fresh rosemary leaves chopped finely can provide a stronger flavor than a whole sprig.
  • Frozen spinach adds nutrients and color but can be omitted if unavailable.
  • Adjust salt according to the saltiness of your vegetable broth to avoid over-seasoning.
  • For a non-vegan version, grated Parmesan enhances the richness of the soup.
  • This soup freezes well; cool completely before storing and reheat gently on the stovetop.

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