Why Make This Recipe
There’s something special about a warm bowl of white bean soup on a chilly day. Not only is it packed with flavor, but it’s also comforting and nourishing. This soup embodies everything I love about home cooking. With minimal effort, you’ll create a dish that brings warmth to your kitchen and hearts to your table. Plus, it’s a wonderful conversation starter, just like my grandmother used to say about her bubbling pots. If you’re looking for a way to connect with family or friends over something delicious, this is it!
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:
- 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, and paprika (if using). Cook while stirring frequently for about 1 minute.
- Add the white wine, stir well, and let it simmer until it has evaporated, cooking for another minute.
- 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 and take out the sprig of rosemary. Taste and adjust the seasoning with salt and pepper.
- Divide into bowls, drizzle with a little olive oil, and add more freshly ground black pepper if you desire. Serve with crusty whole grain bread, and if you’re not keeping it vegan, sprinkle some freshly grated parmesan cheese for an extra flavor. Enjoy!
How to Serve The Best White Bean Soup
Serving this soup is all about warmth and comfort. Ladle the hot soup into bowls, and drizzle a little olive oil on top to give it a luxurious finish. Pair it with some crusty whole grain bread for dipping and a sprinkle of parmesan if you like. Gather around with family or friends, and let the flavors do the talking. This soup truly shines when shared!
How to Store The Best White Bean Soup
If you happen to have leftovers, don’t worry! Let the soup cool completely before transferring it into an airtight container. You can store it in the fridge for about 3–4 days. When you’re ready to enjoy it again, simply reheat on the stove or in the microwave. If you want to keep it longer, consider freezing it. Just remember to leave some space in the container because it will expand when frozen.
Tips to Make The Best White Bean Soup
- Customize Your Vegetables: Feel free to use any vegetables you have on hand. This recipe is quite versatile!
- Check Your Broth: The flavor of your vegetable broth can impact the soup’s taste, so choose one that you love!
- Texture Matters: If you prefer a creamier texture, you can blend a portion of the soup before serving.
- Add More Herbs: Fresh herbs like parsley or thyme can boost the flavor tremendously.
Variation (if any)
You can switch things up by adding different greens, like kale or Swiss chard. For a spicy kick, toss in a pinch of red pepper flakes. You might also try adding cooked sausage for a meaty version of this warm dish. The possibilities are endless!
FAQs
What is white bean soup?
White bean soup is a hearty and comforting dish made primarily with white beans, vegetables, and flavorful broth. It’s a nutritious option that can be customized with various ingredients.
Can I use dried beans instead of canned?
Absolutely! If you prefer dried beans, soak them overnight and cook according to package instructions before adding them to the soup. This will enhance the flavor and texture.
How long does white bean soup last in the fridge?
You can keep white bean soup in the refrigerator for about 3–4 days. Just store it in an airtight container and reheat it when you’re ready to enjoy it again.
Can I freeze white bean soup?
Yes, this soup freezes well! Allow it to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. Just thaw and reheat when you’re ready.
Conclusion
I encourage you to try making this white bean soup it’s a beautiful way to bring people together. With each spoonful, you’ll feel that warm, comforting hug, just like my grandmother used to make. If you enjoyed this recipe, you can find more like it by following me on Pinterest and Medium. Happy cooking, friends!
The Best White Bean Soup
Equipment
- Large pot
- Wooden Spoon
- Knife
- Cutting Board
- Measuring Cups
Ingredients
Main Ingredients
- 2 cans cannellini beans 28 oz each (800 g), drained
- 1 medium onion diced
- 1 stalk celery diced
- 1 large carrot diced
- 1–2 cloves garlic diced or pressed
- 1 cup frozen spinach optional; 7 oz / 200 g
- 2 medium potatoes peeled and cut into chunks
- 1 tbsp olive oil plus more for serving
- 1 tbsp tomato paste
- 1/3 cup white wine
- 1 sprig rosemary or 1 tbsp chopped fresh or 1/2 tsp dried
- 2 cups vegetable broth or hot water add more as needed
- 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 olive oil in a large pot over medium heat; add diced onion, carrot, and celery; cook 5 minutes, stirring, until onion softens and turns translucent.
- Add garlic, drained beans, tomato paste, potatoes, rosemary, and optional paprika; cook, stirring, about 1 minute to bloom flavors.
- Pour in white wine; stir and simmer about 1 minute until mostly evaporated to deglaze the pot.
- Add frozen spinach (if using), vegetable broth or hot water, and a pinch of salt and pepper; bring to a boil, cover, reduce heat, and simmer 15 minutes.
- When potatoes are tender and soup thickens, remove from heat; discard rosemary sprig; taste and adjust salt and pepper. For creamier texture, blend a portion and return to the pot.
- Ladle into bowls; drizzle with olive oil and add freshly ground black pepper; serve with crusty whole grain bread and optional grated parmesan if not keeping vegan.