Description
A comforting and hearty white bean soup made with cannellini beans, fresh vegetables, and aromatic herbs, perfect for a nourishing meal. This recipe blends creamy potatoes, spinach, and a splash of white wine to enhance flavor, finished with a drizzle of olive oil and optional Parmesan cheese for extra richness.
Ingredients
Beans and Vegetables
- 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-size potatoes, peeled and cut into chunks
Liquids & Seasonings
- 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 / 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
- Heat the oil and sauté vegetables: Warm the olive oil in a large pot over medium heat until shimmering. Add the diced onion, carrot, and celery. Cook, stirring often, until the onion softens and becomes translucent, about 5 minutes.
- Add beans, aromatics, and seasonings: Stir in the garlic, drained beans, tomato paste, potatoes, rosemary (whole sprig, chopped, or dried), and paprika if using. Cook while stirring frequently for about 1 minute to blend flavors.
- Deglaze with white wine: Pour in the white wine, stir well, and let it simmer until the liquid evaporates, about 1 minute.
- Add spinach, broth, and season: Add frozen spinach, vegetable broth, and a good pinch of salt and pepper. Raise the heat and bring to a boil.
- Simmer the soup: Cover the pot, reduce heat to low, and cook gently for 15 minutes until potatoes are soft and soup thickens to a creamy consistency.
- Adjust seasoning and serve: Remove the pot from heat, take out the rosemary sprig. Taste and adjust salt and pepper as needed. Divide soup into bowls, drizzle with olive oil, and add extra black pepper if desired. Serve with crusty whole grain bread and, optionally, freshly grated Parmesan cheese.
Notes
- Make your own vegetable broth by simmering vegetable scraps and herbs for 5-10 minutes, or use vegan low-salt vegetable broth cubes and hot water for convenience.
- Adjust salt carefully especially if using salty broth. Start with a small pinch and season at the end for best results.
- Leftovers keep well refrigerated for up to 3 days and can be frozen for up to 2 months in airtight containers.
- Fresh rosemary leaves can be left in or removed before serving depending on preference; chopped rosemary may prevent loose leaves in the soup.
- Frozen spinach is convenient; you can substitute with fresh spinach added in the last 5 minutes or kale/chard cooked for 5-10 minutes for variations.
- Nutritional values are estimates and can vary based on ingredients used.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
