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The Best White Bean Soup Recipe

As the leaves begin to change and the days grow shorter, there’s nothing quite like a steaming bowl of white bean soup to wrap you in warmth and comfort. This creamy, luscious soup brings nostalgic memories of my grandmother’s kitchen, where the air was filled with hearty aromas and laughter. With its rich texture and wholesome ingredients, this recipe for THE BEST WHITE BEAN SOUP is the perfect solution for an easy weeknight dinner — cozying up with family or friends while savoring this delightful dish.

This is one you’ll definitely want to pin for later!

Why You’ll Love This Recipe

Quick and easy to make — perfect for busy weeknights!
Wholesome and nourishing, packed with protein from cannellini beans.
Versatile — easily customized to suit your taste preferences.
A crowd-pleaser that the whole family will adore.
Comforting and creamy, making it an irresistible choice for a chilly night.

Ingredients You’ll Need for THE BEST WHITE BEAN SOUP

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
1 Tbsp olive oil, plus more for serving
1 Tbsp tomato paste
1/3 cup (80 ml) non-alcoholic white wine (or vegetable broth)
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

How to Make THE BEST WHITE BEAN SOUP

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.
Add the garlic, beans, tomato paste, potatoes, rosemary (whole sprig, chopped, or dried, whichever’s easier for you), and paprika (if using). Cook, stirring frequently, for about 1 minute.
Pour in the white wine and stir well, letting it simmer until it evaporates, cooking for another minute.
Now, add the frozen spinach, vegetable broth, and a good pinch of salt and pepper. Increase the heat and bring the mixture to a boil, then cover the pot, reduce the heat, and let it simmer gently for 15 minutes.
When the potatoes are soft and the soup is thick and creamy, remove the pot from heat and discard the rosemary sprig. Taste and season with additional salt and pepper as desired.
Divide the soup into bowls, drizzle with olive oil or extra virgin olive oil, and add more freshly ground black pepper if you like. Serve with crusty whole grain bread and, if you don’t keep it vegan, freshly grated Parmesan cheese for an extra touch of flavor. Enjoy!

Fun Ways to Customize It

Add Zesty Lemon: A splash of lemon juice right before serving gives the soup a vibrant and refreshing flavor.
Spicy Kick: Toss in some red pepper flakes for a delightful heat that warms you from the inside out.
Creamy Bliss: Blend half of the soup for a creamy texture while still keeping some chunky pieces for a hearty bite.
Herb Fusion: Experiment with different herbs like thyme or basil for a unique aromatic profile.

My Best Kitchen Secrets

Perfect Make-Ahead Soup: This soup stores beautifully, so feel free to make it the day before and let the flavors deepen overnight.
Ingredient Swaps: Don’t hesitate to use other beans like navy or great northern beans based on what you have on hand.
Slicing Trick: To prevent your knife from sticking to the potatoes, lightly dampen the blade before cutting.
Storage Tips: Keep leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months for a convenient meal option.

Nutrition Information per Serving

Serving Size: 1 bowl
Calories: 320
Carbohydrates: 45g
Sugar: 6g
Fat: 8g
Protein: 12g
Sodium: 400mg

Frequently Asked Questions

Can I make this ahead?
Absolutely! This soup tastes even better the next day, so feel free to prepare it in advance.

Can I use different ingredients?
Yes! Mix it up with your favorite vegetables or beans to create your own twist.

How do I store leftovers?
Store in an airtight container in the fridge for up to 5 days. It also freezes well for up to 3 months.

How long does it last?
Refrigerated leftovers can last about 5 days, while frozen servings should be consumed within 3 months.

A Cozy Closing Note

There’s something sincere and heartwarming about sharing a meal that not only nourishes the body but also wraps you in a comforting embrace. This THE BEST WHITE BEAN SOUP is more than just a recipe; it’s an invitation to create memories around the table with loved ones. Save this recipe to your cozy meal board, so it’s handy when you’re craving a warm treat on a chilly evening!