Description
A warm and comforting white bean soup packed with protein and vibrant vegetables, perfect for any time of the year.
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
Instructions
- Warm the olive oil in a large pot over medium heat. Once shimmering, add the diced onion, carrot, and celery; cook until the onion is softened and translucent, about 5 minutes.
- Add the garlic, beans, tomato paste, potatoes, rosemary, and paprika (if using); cook for about 1 minute.
- Pour in the white wine, stir well, and let it simmer until the wine has evaporated, about 1 minute.
- Add the frozen spinach, vegetable broth, and a good pinch of salt and pepper; raise the heat and bring to a boil. Cover and reduce heat to cook gently for 15 minutes.
- Once the potatoes are soft and the soup is thick and creamy, remove from heat and discard the rosemary sprig. Adjust seasoning as needed.
- Serve hot in bowls, drizzled with olive oil and topped with black pepper, alongside crusty whole grain bread.
Notes
For a creamier soup, blend a portion and stir it back in. Customize with additional vegetables or pasta for heartiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian