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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.
When do you add the potatoes?
Along with the beans! Thanks for your comment x
I only have dry white navy beans
Can I use those instead of canned beans?
Yes, you can use them, but dried beans should be soaked before cooking, also the soup cooking time has to be modified accordingly. 😊
Absolutely delicious. I ‘ve made it three times now and we all love it. So simple to make with very few ingredients. Thank you.
I love your comment, especially if you’ve already made the recipe three times 🙂 Thank you, Janet! x
I don’t post much…THIS DARN SOUP is Everything! I added vegan butter. Just because lol Thanks so much for sharing.
I didnt like any white bean! ..other than chicpeas …Well, I love beans now! Thanks again
I’m glad you loved white beans now! Thanks for sharing your awesome feedback 💛
Is it 2 28 ounce cans of beans? Or 28 ounce total?
Hi Mary, 28 oz is the total. Cheers!
Hi Katia, planning on making this soup tonight and was wondering if you peel the carrot? Also I have a bag of baby Dutch (yukon) potatoes. Can I just halve those and use? About half a cup?
Thanks
Hi! Yes, I usually peel the carrots, although unpeeled carrots are ok for this recipe, as long as you wash and scrub them well.
Yukon potatoes are fine but use 1 heaping cup (approximately 2 potatoes). 😊 x
How many calories per serving
Hi Shahishta, I’ve counted the calories for you. Assuming that you cook it with plain water instead of broth or stock, the calories per serving are approx 323. Cheers x
This was delicious!! Hearty, nutritious and full of flavor!! I am excited to try some of your other recipes! My Slovenian heritage draws me to your style and flavors of cooking 🙂 thank you!!
You’re so welcome, Juliana! I’m so pleased you liked it, and thanks for sharing your feedback 💛
How many servings does this make?
Hi Christine, it makes 4 servings x
Just made it tonight….it’s SO good!!! Thank you so much for sharing the recipe!! 😁
You’re so welcome, Christine! Thank you for taking time to leave your feedback 💛
We all loved this soup, including my hubby who doesn’t love beans. Thanks for the recipe, will make this again for sure!
Thanks for your lovely feedback, Melody! I’m so glad that even the non-bean lover husband enjoyed it 🙂
I often find many beans to have tough skins no matter how long you simmer them. Can you opine on a type if white bean that breaks down more easily or a particular brand that might be less tough? The recipe looks delicious and I’d love to try it soon. Thanks.
Hi Melody, I love cannellini beans for this soup. My favorite brand is Biona (soft and slightly overcooked beans, and perfect for soups and stews) and Napolina (the beans hold their shape, perfect for salads), but I’m based in the UK, not sure you can find the same brands in the US x
Can I make this in the crockpot??
Although I’ve never made it in a crockpot – and I can’t give you the right instructions for it – I think you can use it for this recipe, obviously adjusting the cooking time and the amount of liquid. Sorry if I can’t be more helpful, Linda x
I’m making this in a crock pot, any pointers ?
I’ve never made this soup in a crockpot, I can’t help, sorry! x
Absolutely delicious! I didn’t have white wine or celery on hand today as I haven’t been shopping in a while. Even without those, this soup was amazing. The parmesan, cracked black pepper and olive oil on top really take it over the edge! So delicious! The whole family approved!
Thank you so much for sharing your feedback, Tamar! I’m so pleased the whole family loved it 🙂
Katia, made this soup for dinner tonight… it was one of the best white bean soup recipes I’ve tried over the years. My husband had 2 helpings and said it was definitely a keeper recipe! Thank you for sharing…
Your comment made my day, Anne! Thanks a lot for your lovely feedback 🙂
This is delicious, great for dinner when it is alittle nippy outside. I will be making this come winter
Yes, the perfect winter warmer, thanks for your comment! 😊
If I use dried beans would that change the cooking time?
Yes, definitely. However, I usually soak dried beans overnight to reduce the cooking time. Pre-socked beans take at least 1 hour of cooking time, but make sure they’re nice and tender x
Great recipe! Only things I changed was using fresh spinach and smoked paprika because it’s what I had on hand. Absolutely delicious on a cold and rainy night!
Thank you so much for your feedback, Melissa… and Happy New Year! x
Can you suggest a substitute for wine? We don’t keep it in the house. Vinegar? Lemon juice?
Hi Kristin! It’s not the same, but you might add some lemon juice at the end of cooking, just before serving: add some, taste and adjust to your liking, until it brightens the flavors. x
My German grandma made bean soup for us. She put a piece of pork in it and served with a dash of vinegar. Yummy
Wow, this soup cooked by a German grandma sounds utterly delicious! Thanks for sharing, Melissa x
I love the recipe. But I have one question our family doesn’t use wine to cook and I don’t drink can I substitute it with broth or lemon juice.
You can skip the wine, Doreen, as long as you add soffritto, rosemary and good broth (not lemon juice). It will taste delicious x
Do you recommend a particular type of potato?
The best starchy potatoes for mashing are perfect (Russets, Yukon or Mary piper if you are based in the UK).
However, any type of potato will work for a stress-free soup, and if the potato chunks still hold their shape we just smash them with the back of a spoon 🙂
I’m looking forward to making this soup this weekend. My mouth is already watering!!
I’m pleased! 😊
I use juice of 1/2 lemon in bean soup. It provides the acidity if you don’t want to use wine.
Thank you for the tip, Randye! 🙂
Delicious!! Thank you for the recipe, will definitely be making again!!
Sautéed following directions then 6 minutes in the instant pot!
Thanks a million for your rating, Juliana! I’m glad you enjoyed it 🙂
My husband and I really enjoyed this soup!
My husband and I really enjoyed this soup!
I’m really pleased you both enjoyed the recipe and thank you for sharing your feedback, Angela! x
Made it for my husband and me for a quick Sunday dinner. Didn’t have rosemary on hand so I substituted dried Italian seasoning and added a handful of elbow pasta. Absolutely delicious. It’s a keeper.
I’m over the moon when I get comments like yours, Julie. Thanks so much for your rating! x
I’ve made this soup about three times. It’s a big hit with my husband and the perfect meal for sheltering inside.
I’m so pleased you like it! Thank you, Julie x
I would love a recommendation for a good white wine to use, not only type but brand. I’d really like to make this but have no clue as to what wine to buy.
Wine gives a lovely touch, but it’s not the main ingredient. However, white wine such as Pinot, Sauvignon blanc or Chardonnay works great.
I wouldn’t worry about the brand too much 😉
That recipe sounds delicious. I will use dry beans however, will a pound of dry bean be the equivalent to the amount of beans for this recipe?
By the way, I love your name, Katia ?
Regards,
Hi Katia (yes, awesome name! 🙂 I think a pound of dry beans is a lot, but a heaping cup of dry beans should be fine xx
With the addition of kolbassa for the benefit of my husband, it made well over six servings. I really liked it!
Wow, that sounds delicious! Thanks so much for your comment, Susan x
Absolutely delicious! Made our second batch in a week, this time to share with older parents quarantining. I’m out of potatoes so added a small amount of egg noodles. I prefer the potatoes but this works when it’s hard to get to the grocery store. Love this recipe!
The idea of you sharing this soup with older parents in quarantine means a lot to me! Thanks so much for your lovely comment, Kylie xx
Just made this soup for dinner tonight. Little bit of prep work involved but overall quick and easy with delicious results. Very easy and very good as written. Will make this a regular in my soup rotation. Thanks for sharing!
Same here, that’s what I’m cooking tonight, I’ve just got canned beans from my cupboard! 🙂 Thanks so much for sharing your feedback, I’m very pleased! xx
Absolutely delicious! Made some substitutions to use what I had (only had 1 can of Cannellini beans so also used a can of garbanzos and sweet potatoes instead of white and I also added 2 cups of leftover ham I diced). So very good – will definitely make again – thanks for a great recipe!
I love those substitutions, they add extra flavors and textures! Thanks so much for sharing your feedback, Lynann 🙂
My husband and I really enjoy your Best bean soup. It is so delicious and I did not change anything with the recipe. It is a real keeper. Thank you.
I’m so glad you both enjoyed it 🙂 thanks a lot for your comment, Barb!
Making this soup today as – surprise, surprise – I have all the ingredients!
The Soup sounds delicious, but more interesting to me, what is the idea that I can freeze small amounts of white wine! I am a red wine girl, so don’t like to open a big bottle of white wine, but I do like to cook with it sometimes. Thanks for the idea I’m going to try it!
Awesome, we hate wasting food, and wine too 🙂 Enjoy the soup, Barb! x
I added my beans a little bit late, and this does not look as creamy as yours does, is that because the beans break down the longer you cook them?
Yes, Carey, the beans break down and get mushy when you cook them a bit longer. However, you can smash them with the back of a spoon or a ladle into the bottom of the pot, that helps and makes your soup thicker. You can also blend half of the soup and then return it to the pot. Enjoy! x
I looked all through this recipe but couldn’t find a reference to those frozen spinach cubes(?) Did you buy them like that or did you prepare them that way somehow? It looks like a great idea, but I can’t figure out how to do it.
Thanks for your reply!
Hi Sandy! I buy them like that, they’re pretty handy, but don’t mind their shape, any fresh or frozen spinach will work. In the recipe card, you’ll find the weight for both frozen and fresh spinach. Let me know how it turns out 😊
I just realized you live in the U.K. – I have never seen frozen spinach for purchase in shapes like that here. I’ll do as you suggest and just go by the weight. However, I think that is a revolutionary way to sell frozen spinach and I’m jealous!
That makes me proud of my British frozen spinach 😜 Thank you, Sandy! Enjoy this delicious soup x
This was delicious! I used a peeled sweet potato instead of a regular potato, and fresh kale instead of spinach.
I’m so glad you liked it! Thanks for your comment, Christine! x
Thanks for this recipe. I have made it several times and it’s a hit with my vegan 17 year wand my meatatarian hubby. I’ve used fresh and frozen spinach and both worked well. I’m going to make it today and use baby kale because that’s what I have in hand!
Thanks for your lovely feedback, Chelly! I’m so please you’ve already made it several times for the entire family 😊, and baby kale is a brilliant substitution! x
Delicious!! My 17 month old grandson scarfed it up!! I’m going to make a double batch next time, so I can share some and freeze some. I didn’t add the spinach because I didn’t have any but I will next time.
Thanks so much for your lovely comment, Laura! I’m so pleased the little one loved it 😍
Delicious. My husband and I have been doing a Plant Based Diet and will definitely make this again.
I’m so glad you enjoyed it 😊 Thanks for sharing your feedback! x
I made this in my Instant Pot – this soup is absolutely the best! I loved it! Very filling and yummy, I added grated parm when serving and I will definitely be making this again.
Thanks for sharing your lovely comment, Pam! I’m so glad you loved it as much as I do 😍
Oh my gosh! This is so good. I used escarole for the greens and used chicken broth. I needed to add another 1/4 teaspoon of salt. I will make it again soon!
I’m so pleased you liked it, I’m sure escarole worked very well! Thanks for sharing your feedback x
Was really good! One of my first vegan recipes! I enjoyed this with some toasted sourdough bread 🙂
Thanks for your lovely comment, May! I’m very glad you enjoyed it 😊
I love soup period. I eat it all the time in every season. I just finished having a bowl of this for lunch and have to thank you! It is flavorful, thick and comforting. I will definitely be making it again!
You’re so welcome, Linda! This is one of my favorite soups all year round, so glad you loved it. Thanks 😊 x
This soup is soooo delicious! I added a bit more paprika, half a red bell pepper.and kale.
Thanks for sharing your feedback, Kathleen! 😊 I’m so pleased you loved it x
I’ve now made this twice and it’s a total hit on my house! I added a pinch of Italian herb and a teaspoon of sugar and it’s just gives it a lovely sweet taste. I love this recipe and it’s perfect for these winter days
I’m so glad it’s a hit with the whole family! Thank your for taking the time to share your feedback 💛
Great soup for a cold gloomy day. I used low sodium chicken broth and water instead of vegetable broth, and finished it with a dollop of sour cream instead of olive oil. So not necessarily vegetarian but hearty and satisfying!
Thanks for sharing your lovely feedback, Vicky! I’m so pleased it turned out great 😊 x
By far one of my new favorite soups. This was so simple to make and very hearty and delicious. This will be in my soup rotation from now on. It was snowing out and I decided to give this is a try and so happy that I did. It even tastes just as great the next day. Thank you!
You are so welcome, Robin! 💛 I’m so pleased it’s one of your favorite soups now, and thanks for your lovely feedback x
Delicious. I made this soup twice in one week. Doubled the recipe both times. Made a vegan version and added sausage to the other. Topped with pecorino Romano cheese. Put in containers and shared with family members. They all loved it. Will definitely be making it again soon!!
I’m so pleased, Lisa! 😊 Thank you for your lovely comment x
I am excited to make this- I don’t cook with wine and was wondering if you could substitute with anything else? Thank you!
Hi Alyse! 😊 You can skip the wine if you wish, or you can substitute with some lemon juice (in this case, just before serving add a bit of fresh lemon juice, give a good stir, taste and adjust according to your liking) x
I have tried so many bean soups and so many are meh. This truly was the most delicious one I’ve ever had, that wine and rosemary! Oh, my goodness. I have to admit I’m one of the horrible people who say how great it is but changed it. All I did was omit the potatoes and use 3 carrots and 2 sprigs of Rosemary. I added a cup of fresh spinach the last five minutes.
Thanks for your sharing your lovely feedback, Tina! I’m so glad this is the most delicious one you’ve ever had 😍
I was wondering if this was correct – you add just 2 cups of broth? This seems like so little…
It’s correct, Mindy. If you don’t like thick soups, you can start with the amount of broth stated in the recipe and then, if you prefer to adjust the consistency, you can add more broth while cooking.
Hope you’ll enjoy it x
Made this soup for me and my gluten free eating husband and he loved it, as do I. Simple ingredients with such satisfying results. Thanks so much.
You’re so welcome, Basil! I’m so pleased you and your husband loved it, thanks for sharing your feedback! x
I just got done making this for my mom who is on the mend from her first covid shot. And it tastes wonderful. No need for meat at all. Followed as written. Thanks for such a great tasting soup.
You’re so welcome, Mary Ann! 💛 Best wishes to you and your mum x