Description
This White Bean Soup is hearty, comforting, and nourishing—perfect for busy weeknights or cozy evenings. With cannellini beans, vegetables, rosemary, and a splash of white wine, it brings rustic Mediterranean flavor to the table. Ready in under 30 minutes, it’s naturally gluten free, vegetarian, and easily adaptable to a vegan or creamy style without adding cream.
Ingredients
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2 cans (28 oz / 800 g) cannellini beans or white beans, drained
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1 medium onion, diced
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1 celery stalk, diced
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1 large carrot, diced
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1–2 garlic cloves, diced or pressed
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1 cup (7 oz / 200 g) frozen spinach (optional)
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2 medium potatoes, peeled and cut into chunks
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1 Tbsp olive oil, plus more for serving
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1 Tbsp tomato paste
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⅓ cup (80 ml) white wine
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1 sprig rosemary (or 1 Tbsp chopped fresh / ½ tsp dried)
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2 cups (500 ml) vegetable broth or hot water
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½ tsp paprika (optional)
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½ tsp fine salt, plus more to taste
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⅛ tsp black pepper, plus more to taste
Instructions
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Heat olive oil in a large pot over medium heat.
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Add onion, carrot, and celery. Cook 5 minutes, stirring often, until onion softens.
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Stir in garlic, beans, tomato paste, potatoes, rosemary, and paprika. Cook for 1 minute.
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Pour in white wine; simmer about 1 minute until mostly evaporated.
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Add spinach (if using), broth, salt, and pepper. Bring to a boil, then cover and simmer 15 minutes.
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Check potatoes for doneness. Remove from heat, discard rosemary sprig if whole.
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Adjust seasoning. Serve hot with a drizzle of olive oil, black pepper, and Parmesan (optional).
Notes
Blend part of the soup with an immersion blender for creaminess.
Substitute lemon juice for wine if preferred.
Use kale or chard instead of spinach.
Add a Parmesan rind while simmering for richer flavor.
Serve with crusty bread for the ultimate experience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup / Dinner
- Method: Stovetop simmer
- Cuisine: Mediterranean / Italian-inspired