THE BEST WHITE BEAN SOUP

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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!

A top view of a white bowl full of white bean soup over a wooden background.

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

The ingredients for this white bean soup are arranged over a white table.

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

Diced vegetables, beans and a sprig of rosemary in a black cast iron casserole.

  • Add vegetable broth, frozen spinach and cook until the potatoes are soft
  • Taste and adjust the seasoning

White bean soup with spinach in a black cast iron casserole.

  • Serve with a drizzle of olive oil, black pepper, and crusty bread. Enjoy!

A ladle pouring some thick white bean soup into a white bowl, a sprig of rosemary in the background.

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!

A white bowl full of white bean soup with grated parmesan cheese over a wooden table.

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.

A close-up of the white bean soup over a wooden table.

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?

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!

A top view of a white bowl full of white bean soup over a wooden background.
Print Recipe
4.97 from 116 votes

THE BEST WHITE BEAN SOUP

If you ever thought that beans are boring, this creamy flavor-packed white bean soup will blow your mind! This is a simple, vegan and budget-friendly recipe that tastes and smells amazing. Added bonus? It will be on the table in 25 minutes!
Prep Time5 minutes
Cook Time20 minutes
Course: Main Course, Soup
Cuisine: gluten free, Mediterranean, vegan, vegetarian
Keyword: white bean soup
Servings: 4
Calories: 350kcal
Author: Katia

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. 
 
NOTE: Nutritional values are estimates only.

Nutrition

Calories: 350kcal | Carbohydrates: 57g | Protein: 19g | Fat: 5g | Saturated Fat: 1g | Sodium: 160mg | Potassium: 1593mg | Fiber: 13g | Sugar: 5g | Vitamin A: 14400IU | Vitamin C: 18mg | Calcium: 238mg | Iron: 9mg

372 Comments

  1. 5 stars
    Was really good! One of my first vegan recipes! I enjoyed this with some toasted sourdough bread 🙂

    1. Thanks for your lovely comment, May! I’m very glad you enjoyed it 😊

  2. 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!

    1. I’m so pleased you liked it, I’m sure escarole worked very well! Thanks for sharing your feedback x

  3. 5 stars
    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.

    1. Thanks for sharing your lovely comment, Pam! I’m so glad you loved it as much as I do 😍

  4. Gretchen Miller says:

    5 stars
    Delicious. My husband and I have been doing a Plant Based Diet and will definitely make this again.

    1. I’m so glad you enjoyed it 😊 Thanks for sharing your feedback! x

  5. Laura Langton says:

    5 stars
    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.

    1. Thanks so much for your lovely comment, Laura! I’m so pleased the little one loved it 😍

  6. 5 stars
    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!

    1. 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

  7. Christine says:

    This was delicious! I used a peeled sweet potato instead of a regular potato, and fresh kale instead of spinach.

    1. I’m so glad you liked it! Thanks for your comment, Christine! x

  8. Sandy Roggero says:

    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!

    1. That makes me proud of my British frozen spinach 😜 Thank you, Sandy! Enjoy this delicious soup x

  9. Sandy Roggero says:

    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!

    1. 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 😊

  10. 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?

    1. 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

  11. 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!

    1. Awesome, we hate wasting food, and wine too 🙂 Enjoy the soup, Barb! x

  12. 5 stars
    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.

    1. I’m so glad you both enjoyed it 🙂 thanks a lot for your comment, Barb!

  13. 5 stars
    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!

    1. I love those substitutions, they add extra flavors and textures! Thanks so much for sharing your feedback, Lynann 🙂

  14. 5 stars
    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!

    1. 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

  15. 5 stars
    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!

    1. 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

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