Description
The Best White Bean Soup is creamy, comforting, vegan, and packed with flavor. It comes together quickly and makes a nourishing meal any night.
Ingredients
Scale
- 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 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 chopped fresh leaves or 1/2 tsp 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. Add onion, carrot, and celery. Cook until onion softens, about 5 minutes.
- Add garlic, beans, tomato paste, potatoes, rosemary, and paprika. Stir for 1 minute.
- Pour in wine and let evaporate for 1 minute.
- Add frozen spinach, broth, salt, and pepper. Bring to a boil, cover, reduce heat, and cook 15 minutes.
- Remove rosemary sprig. Season with additional salt and pepper if needed.
- Serve warm with olive oil, bread, and optional parmesan.
Notes
- If using salty broth, adjust seasoning at the end.
- Leftovers keep 3 days or freeze 2 months.
- Swap spinach for kale or chard.
- Fresh spinach should be added in the last 5 minutes.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5
- Sodium: 320
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 12
- Protein: 14
- Cholesterol: 0