The Best White Bean Soup
A hearty and comforting white bean soup combining creamy beans with fresh vegetables, perfect for any season.
Ingredients
Main Ingredients
- 2 cans cannellini beans or white beans, drained 28oz – 800 grams each
- 1 medium-size onion, diced
- 1 stalk celery, diced
- 1 large carrot, diced
- 1-2 cloves garlic, diced or pressed
- 1 cup frozen spinach (optional) 7 oz – 200 grams
- 2 medium-size potatoes, peeled and cut into chunks
- 1 Tbsp olive oil, plus more for serving
- 1 Tbsp tomato paste
- 1/3 cup white wine 80 ml
- 1 sprig rosemary (or 1 Tbsp of chopped fresh leaves / 1/2 tsp of dried)
- 2 cups vegetable broth or hot water 500 ml
- 1/2 tsp paprika (optional)
- 1/2 tsp fine salt, plus more to taste
- 1/8 tsp black pepper, plus more to taste
Instructions
Preparation
- In a large pot, warm the olive oil over medium heat until it shimmers but does not smoke.
- Add the diced onion, carrot, and celery. Cook while stirring frequently for about 5 minutes or until the onion becomes translucent.
- Stir in the garlic, drained beans, tomato paste, potatoes, rosemary, and paprika if using. Cook for an additional minute, stirring constantly.
- Pour in the white wine, stirring well, and allow it to simmer until it has mostly evaporated, about 1 minute.
- Add the frozen spinach, vegetable broth, and a good pinch of salt and pepper. Raise the heat and bring the mixture to a boil.
- Once boiling, cover the pot and reduce the heat. Let the soup gently simmer for 15 minutes.
- After 15 minutes, check for softness in the potatoes. Remove from heat and discard the sprig of rosemary if used whole. Adjust seasoning with salt and pepper as desired.
- Divide the soup into bowls, drizzle with extra virgin olive oil, and top with freshly cracked black pepper. Serve with crusty bread or a sprinkle of parmesan cheese.
Notes
For a creamier texture, blend a portion of the soup. If too thick, add more broth or water until desired consistency is reached.