If you ever thought that beans are boring, this thick flavor-packed white bean soup will blow your mind!
This Easy White Bean Soup Recipe is a simple, vegan, and budget-friendly recipe that tastes and smells amazing.
Plus, it’s ready in 20 minutes and it only costs about $1 per serving!
All it takes is humble canned white beans, a few vegetables, and two of my favorite secret-weapon ingredients: rosemary and a dash of white wine.
And when you add these aromatic ingredients to the pot, something magical happens and takes this simple soup to the next level!
Make it right and this white bean soup gets it all: flavor, texture, color, and amazing nutritional benefits.
It’s thick, comforting, and perfect for dunking crusty whole-grain bread in.
Once you try it, you’ll want more!
Easy White Bean Soup Recipe
- 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
- 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, whatever it’s easier for you) and paprika (if you use it). Cook stirring frequently, about 1 minute.
- Add the wine, stir well and let it simmer until it has evaporated, cooking for another minute.
- Then add the frozen spinach, the vegetable broth and a good pinch of salt and pepper. Raise the heat and bring the mixture to a boil, then cover the pot, reduce heat and cook gently for 15 minutes.
- When the potatoes are soft and the soup is thick and creamy, remove the pot from heat, then remove the sprig rosemary*. Taste and season with salt and pepper. (I usually add a pinch of salt at the beginning + 1/2 tsp later. You might need more salt, depending on your vegetable broth and on your personal preferences.)*
- Divide into bowls, drizzle with olive oil or extra virgin olive oil, and more freshly ground black pepper if you like. Serve with crusty whole-grain bread and, if you don’t keep it vegan, add freshly grated parmesan cheese for extra flavor. Enjoy!
- I usually make my own vegetable broth cooking for about 5-10 minutes vegetable scraps and herbs. However, when I’m short on time I go for hot water and vegan low salt vegetable broth cubes.
- Seasoning: If you use a broth that tastes quite salty on its own, it’s important to adjust the seasoning at the end and not at the beginning as you never really know how strong the salt from the broth is. I would start only with a good pinch of salt, no more than that.
- Leftover: it keeps well in the fridge for up to 3 days. t’s also freezable: divide among airtight containers (leaving 1-inch space at the top), and freeze up to 2 months.
- Rosemary: I’ve got a massive bush of rosemary in my garden, and I always use a fresh sprig. If you use a fresh rosemary sprig, keep in mind it will lose its leaves into the soup. They don’t bother me, but you might want to take them off before serving, or to chop them before cooking : )
- Vegetables: I usually go for frozen spinach, it really comes in handy. If you prefer, you could swap the spinach for greens such as chopped kale or chard. However, if you use fresh spinach, add them to the pot in the last 5 minutes of cooking. Chard or kale might take a bit longer, between 5 and 10 minutes.
- Frozen spinach: the weight is from frozen, but you can swap frozen spinach for a 10-oz bag of fresh spinach if you prefer.
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