The Best White Bean Soup

The Best White Bean Soup is like a warm hug on a chilly evening. Imagine a bowl of creamy beans mingling with tender vegetables, infused with the earthy fragrance of fresh herbs. Each spoonful delivers not just warmth, but a delightful medley of flavors that feels just like home. This recipe brings back memories of family dinners, where laughter filled the air and the richness of homemade soup made even the coldest days feel cozy.

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How to Make This White Bean Soup

Making this white bean soup is as comforting as it is easy. Start by warming your heart—er, I mean, your olive oil in a large pot over medium heat. As it sparkles in the pan, it’s time to toss in the aromatic trio of diced onion, carrot, and celery. Stir occasionally, allowing the onion to soften and become translucent; in about five minutes, your kitchen will fill with an inviting aroma that draws everyone closer.

Once the onions are tender, add in the garlic—oh, that garlicky goodness! Stir in the cannellini beans, rich tomato paste, and the hearty potato chunks. The herbs come next; the way rosemary adds depth to the soup is pure magic. Just a minute of cooking, and you’ll begin to understand the power of simplicity.

Pour a splash of white wine, stirring gently to deglaze that pot—trust me, the flavors meld beautifully as wine evaporates, leaving behind a lovely essence. Now, introduce your frozen spinach, vegetable broth, and a pinch of salt and pepper. As the mixture comes to a boil, cover and reduce the heat. Isn’t cooking a wonderful blend of anticipation and joy? Fifteen minutes later, you’ll have a fragrant, creamy soup that warms your soul.

Ingredients You’ll Need

• 2 cans (28oz – 800 grams) cannellini 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

Step-by-Step Directions

1. 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.
2. Add the garlic, beans, tomato paste, potatoes, rosemary (whole sprig, chopped, or dried), and paprika (if using). Cook, stirring frequently, for about 1 minute.
3. Add the wine, stir well, and let it simmer until it has evaporated, cooking for another minute.
4. Introduce the frozen spinach, vegetable broth, and a good pinch of salt and pepper. Raise the heat and bring the mixture to a boil, then cover the pot, reduce heat, and cook gently for 15 minutes.
5. When the potatoes are soft and the soup is thick and creamy, remove the pot from heat. Take out the sprig of rosemary and give the soup a taste. Season with salt and pepper to your liking.
6. Divide the soup into bowls, drizzle with olive oil, and add more freshly ground black pepper if you like. Serve with crusty whole grain bread and parmesan cheese for extra flavor. Enjoy!

Nutrition Facts

• Serving Size: 1 cup
• Calories: 320
• Protein: 14g
• Carbs: 52g
• Fat: 8g
• Fiber: 12g

Packed with protein and fiber, this recipe keeps you full without feeling heavy. It’s a delightful balance that’s perfect for chilly days.

Serving Ideas

Picture this: a family dinner gathering around the table, smiles all around as bowls of warm white bean soup glisten with a touch of olive oil. Pair it with slices of crusty whole grain bread—it’s perfect for dipping. Want a little crunch? A simple side salad of mixed greens with a light vinaigrette adds a fresh contrast. For a cozy brunch, serve this soup alongside a quiche and freshly brewed coffee. Oh, the memories you’ll create!

Storage Tips

This soup is a fantastic meal prep option. Store any leftover soup in an airtight container in the refrigerator for up to three days. If you intend to savor it later, freeze portions in freezer-safe containers for up to three months. When you’re ready to enjoy, just let it thaw overnight in the fridge and reheat on the stovetop over low heat, stirring occasionally until warmed through.

Pro Tips

• For an extra depth of flavor, sauté the garlic for a few minutes with the onions before adding the other vegetables.
• If you love textures, consider mashing half of the beans before adding them in—this gives the soup a creamier body while keeping some beans whole.
• Fresh herbs really make this soup shine. Feel free to experiment with thyme or parsley for a slightly different twist.
• For additional heat, consider adding a pinch of red pepper flakes when you introduce the garlic.

Flavor Variations

• In fall, add a pinch of cinnamon or nutmeg for a lovely warmth that complements the beans.
• In summer, swap in fresh basil or even a handful of diced tomatoes for a vibrant seasonal twist.
• For a heartier version, include diced bacon or sausage for a savory kick.

FAQs

What kind of beans should I use for white bean soup?

Using cannellini beans is ideal for white bean soup due to their creamy texture, but you could also use great northern beans for a slightly different flavor.

Can I add meat to the white bean soup?

Absolutely! Brown some sausage or add diced ham at the beginning for a richer, meatier version of this comforting soup.

How do I thicken my white bean soup?

If you prefer a thicker soup, simply mash a portion of the soup with a potato masher or blend a cup of the soup in a blender before returning it to the pot.

Can I make this soup ahead of time?

This white bean soup is perfect for make-ahead meals! It tastes even better the next day as the flavors develop. Just store it in the fridge or freezer.