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If you ever thought that beans are boring, this thick flavor-packed white bean soup will blow your mind! This 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!
What ingredients you need
- White beans (such as cannellini or navy beans)
- Onion, carrot, celery
- Garlic
- Potato
- Spinach (optional)
- Tomato paste
- White wine
- Rosemary
- Olive oil
- Paprika (optional)
- Salt & pepper
How to make it
- Saute’ onion, carrot, celery in olive oil for 5 minutes
- Add beans, garlic, tomato paste, potatoes, rosemary and a pinch of salt and pepper
- Stir in the wine, toss well and simmer until it has evaporated
- Add vegetable broth, frozen spinach and cook until the potatoes are soft
- Taste and adjust the seasoning
- Serve with a drizzle of olive oil, black pepper, and crusty bread. Enjoy!
This easy and budget-friendly white bean soup delivers a healthy and delicious midweek family meal in 20 minutes.
It’s vegan, gluten-free and packed with protein. Always keep a few cans of these handy and inexpensive pulses in your pantry, they are perfect for a last-minute meal.
ARE WHITE BEANS GOOD FOR YOU?
If you’re wondering if white beans are healthy and good for you, the answer is yes!
Cannellini beans are low on calories but loaded with minerals, antioxidants, and fiber.
Plus, these white beans are a terrific source of vegetarian protein and they’re highly filling, making them a very weight loss-friendly food.
Plus, if you enjoy this cannellini soup with some whole grain bread, you’ll get plenty of fiber!
RECIPE NOTES & TIPS
WHITE BEANS
I love cannellini beans, but you can use white beans such as navy beans or Great Northern beans, they work just fine.
WHY DOES THIS WHITE BEAN SOUP TASTE SO GOOD?
Start cooking slowly a mix of diced carrots, celery, onion and garlic in a bit of olive oil. In Italy, this is called “soffritto” and creates a flavorsome base for basically any savory dish.
Then add white beans, potatoes, rosemary and a dash of white wine to this aromatic base. When you add white wine to the pot, you add a that of acidity which brings out the other flavors. And it smells so good!
Serve with freshly ground black pepper and a drizzle of good olive oil or extra virgin olive oil, the best options when it comes to flavor and health benefits.
If you don’t keep it vegan, enjoy it with freshly grated parmesan cheese which adds extra flavor and creaminess!
WHITE WINE
Cooking with white wine adds richness and a new dimension of flavor.
Any leftover of drinkable white wine is suitable for cooking, don’t waste it. And you know what? You can also freeze it in small portions, perfect for home cooking.
TEXTURE
Both starchy potatoes and soft cannellini beans make this soup thick, creamy and yummy. Plus, if you slightly mash the soft potato cubes and beans with a wooden spoon, that makes this white bean soup even thicker.
HOW LONG DOES IT KEEP?
This easy vegan white bean soup keeps well in the fridge, in an airtight container, for up to 3-4 days.
It’s also freezable: divide among airtight containers (leaving 1-inch space at the top), and freeze up to 2 months.
MORE CANNELLINI BEAN RECIPES?
- Italian white bean soup, loaded with big bold flavors
- Smoky beans on toast, the perfect vegan crunchy bruschetta
- Cannellini bean salad, so tasty with a homemade lemon garlic dressing
- Cannellini bean recipes you will love, from creamy soups to salads!
If you try this delicious soup, let me know! Leave a comment, rate it, or tag a photo #theclevermeal on Instagram.
I would love to hear from you!
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
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, 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!
Notes
-
- 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.
Jo
Yummy! This soup was delicious. I decided to make it extra hearty so I added cubes of ham, cabbage and squash which I had on hand and needed to get rid of. I added extra water as it cooked but I like my soup thick and creamy so I didn’t mind. I topped it off with cilantro. Overall came out so good! Can’t wait to make it again. Maybe I’ll add pasta next time too.
Katia
Hi Jo, thanks for sharing your lovely feedback. Next time, would you mind leaving a rating with your review? It would be very helpful for other readers. Cheers x
faith
What is the serving size? I know it make 4 servings, but is that based on 1 cup of soup?
Rosaline
Loved this! Will definitely be making it again : ) Used dried beans, soaked overnight & cooked for an hour in advance. Also substituted apple cider vinegar for the wine but otherwise followed the recipe as is. Thank you so much for sharing it!
Katia
I’m so glad to hear that, Rosaline! Thanks for taking the time to share your lovely feedback.
Katia x
Heidi
I would to try and make this soup it sounds amazing. Curious to know if I should drain the beans?
Katia
Hi Rosaline! Do you mean why to drain the beans? I think it’s a good practice because their liquid -its flavor, texture, and salt content- varies from brand to brand. Some canned bean liquid is good, smooth and nicely salty, other liquids are way too salty and unpleasantly sloppy. But if you’re happy with your canned white beans and their liquid, it’s fine to use it. Hope this helps x
Collette
Thank you! I don’t like to buy alcohol, so this sub has just saved my days. You genius!
Katia
I’m so pleased to hear that, Colette! Thanks for taking the time to share your lovely comment. Cheers x
Kara
This soup is absolutely perfect and SO easy. I did mine in the instant pot and added the canned beans/spinach at the very end. Thank you!!
Katia
Thanks for taking the time to share your lovely comment, Kara! I’m so glad you loved it.
Have a nice weekend! x
Bonnie
Made this recipe and used a ham bone we had on hand. Probably the best beans I have ever eaten.
Katia
You’ve made my day, Bonnie! Thanks for sharing your lovely feedback.
Cheers x
Jessica Holom
Your recipe looks delicious! I plan to make it tomorrow but have a couple of questions: 1) Can I use fresh spinach instead of frozen? 2) Is there anything I can substitute for the white wine? I can’t buy wine where I live at the moment.
Thanks so much!
Katia
Hi Jessica, I’m glad you like it! You can use fresh spinach (approx 10oz), and if you skip the wine, you might serve the soup with a splash of fresh lemon juice (add a little at a time until you’re happy with the flavor). Enjoy x
Elaine Peterson
Thanks for sharing this! I’d make it as is for my vegan daughter but this time I used it as the base for my Easter ham bone and bean soup. Best ever! Loved the addition of wine, tomato paste and paprika.
FYI, not that any changes seemed to be needed, but I used dried beans, quick soak method, fresh baby collards instead of spinach, and chicken bone broth since I had them. Also simmered it all together all afternoon because I was using the bone. (Just to point out the versatility.)
Katia
I’m so pleased you loved it, Elaine! Thanks for taking the time to share your lovely feedback, I loved to hear how you made it… it can only get better. 😉
Cheers x
Dawn E Willoughby
I will cook the soffritto in broth, since I eat no SOS. My cannelli beans fell apart in the Instant Pot. Perfect recipe for me!
Katia
I love when cannellini beans feel apart! 😊 Thanks for sharing your feedback and enjoy. x
reg Dunning
I made this recipe. I stuck to the details, but was unhappy with the outcome.
The soup was too thick, so I had to add more vegetable broth to thin it out,
I didn’t add Paprika, but only because I forgot it!
I also used an immersion blender to render the beans creamier, and also reserved a couple of slotted spoons of potatoes first….. I also add a couple of ounces of heavy cream to dress it up.
Overall, I thought it wasn’t a good finish to all the prep work..
Katia
Hi, I’m sorry to hear you were unhappy with the recipe, but skipping the paprika and adding heavy cream affects the final result, even smalls changes can make the difference. Cheers. x
Sheryl Hinkle
This soup is so flavorful and better the second day!
Katia
I’m so glad to hear that 😊… Thanks so much your lovely feedback, Sheryl. x
Michele
Your recipe sounds delish and I can’t wait to try it. I love love soups. I wanted to ask you if I can make it with fresh beans. I’d soak overnight if you think I can use fresh. Thanks
Katia
Hi Michele, I always use canned beans in my recipes for convenience, but you can certainly use fresh beans previously soaked overnight. However, keep in mind the cooking time will be longer than 20 minutes, but it’s worth the wait. Cheers! x