Hearty White Bean Soup

Why Make This Recipe

White bean soup is a warm and comforting dish that’s perfect for any time of the year. Packed with protein from the beans and full of vibrant vegetables, it’s not just tasty; it’s also nutritious. This recipe is easy to follow and uses simple ingredients often found in your pantry. Plus, it can be made in one pot, making cleanup a breeze!

How to Make The Best White Bean Soup

Ingredients

• 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) 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

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 you’re using it). Cook, stirring frequently, for about 1 minute.

3. Pour in the white wine, stir well, and let it simmer until the wine has evaporated, cooking for another minute.

4. Next, add the frozen spinach, vegetable broth, and a good pinch of salt and pepper. Raise the heat and bring the mixture to a boil. Cover the pot, reduce the 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. Remove the sprig of rosemary. Taste and season with salt and pepper as needed.

6. Divide 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, consider adding freshly grated parmesan cheese for extra flavor. Enjoy!

How to Serve The Best White Bean Soup

Serve the white bean soup hot in bowls. A drizzle of olive oil on top adds richness. Pair it with warm, crusty whole grain bread to soak up the delicious broth. If desired, sprinkle some grated parmesan cheese on top for extra taste.

How to Store The Best White Bean Soup

Store any leftovers in an airtight container in the fridge. The soup will stay fresh for about 3 to 4 days. If you want to keep it longer, freeze it in portions. Just remember to let it cool completely before placing it in the freezer. It can last for up to 3 months frozen.

Tips to Make The Best White Bean Soup

• For a creamier soup, blend a portion of the soup and then stir it back into the pot.
• Adjust the seasonings based on your taste preferences. If you prefer a little heat, add some red pepper flakes.
• Try using fresh herbs like thyme or bay leaves for added flavor.

Variation

You can easily customize this soup. Add other vegetables like zucchini, bell peppers, or kale for more nutrients. If you want a heartier version, toss in some cooked pasta or rice.

FAQs

1. Can I use other types of beans?
Yes, you can use other beans like navy beans or garbanzo beans. Just adjust the cooking time if necessary.

2. Is this soup vegan?
Yes, this soup is vegan as written. If you want to add cheese, just skip that if you are keeping it vegan.

3. Can I make this soup in advance?
Absolutely! This soup tastes even better the day after it’s made, as the flavors have more time to blend. Just store it in the fridge.

4. How do I reheat the soup?
Reheat the soup on the stove over medium heat, stirring occasionally until warmed through. You can also use the microwave for quick reheating.

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