Description
A creamy and comforting white bean soup, perfect for chilly nights and easy weeknight dinners.
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-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
Instructions
- 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), 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.
- 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.
- Remove 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, and add more freshly ground black pepper if desired. Serve with crusty whole grain bread and freshly grated Parmesan cheese if not keeping it vegan. Enjoy!
Notes
This soup can be made ahead of time, stores well in the fridge, and can be frozen for later. Customize with different herbs and spices to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg