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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.
Sarah T. Clark
So delicious! I found the cooking times to be off slightly. I had to cook it at about medium high for an additional 30 mins for the potatoes and carrots to cook through. I served it with a flatbread with olive oil, rosemary, mozzarella, kosher salt and ground pepper. An amazing lunch on a rainy cool day!
Katia
Your lunch sounds delicious, Sarah! 🤩 Thanks for taking the time to share your feedback. x
Bernadett
I’ve made this soup following your recipe. The only modification I made was to add a tablespoon of ajvar to the diced onion, carrot, and celery mix and cooked them together. It turned our really, really nice!
Katia
Thanks for taking the time to share your feedback, Bernadett! I’m so glad you liked it. 🤩
Ahmed
So easy and so good!!
Katia
Thanks for lovely feedback, Ahmed! I’m so glad it was good. 😊
Paula
Hi Katia
I would like to try this soup but am not a big rosemary fan – any other herb suggestions? I always have parsley in the freezer – think that would works?
Soup sounds delish by the way, will leave a review once I’ve made it! Its freezing in London today!
Katia
Hi Paula, if you don’t love rosemary, you can skip it or use thyme instead, which works just fine. But if you prefer using your frozen parsley and you like its flavor (I do), add it at the end.
Hope this soup will warm you up! I’m in London too, and looks like we have another long cold month ahead… Poor us 😞
Paula
thank you for your reply -I made it last night. Left out the rosemary and added dried oregano instead – was delicious. Doubled the recipe as wanted some leftovers for lunch – looking forward to it already! thank you
Katia
I’m so pleased you loved it, Paula! Thanks so much for sharing your feedback 💛
Kari
Do you need to evaporate all the wine before adding the broth? Or evaporate the wine for a minute and then add the broth?
Katia
HI Kari! Let it simmer for a minute, and then add the rest of the ingredients. We don’t need to evaporate the wine, but only part of the alcohol. Hope it helps x
Mary Ann
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.
Katia
You’re so welcome, Mary Ann! 💛 Best wishes to you and your mum x
Basil
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.
Katia
You’re so welcome, Basil! I’m so pleased you and your husband loved it, thanks for sharing your feedback! x
Mindy
I was wondering if this was correct – you add just 2 cups of broth? This seems like so little…
Katia
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
Tina Goldhammer
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.
Katia
Thanks for your sharing your lovely feedback, Tina! I’m so glad this is the most delicious one you’ve ever had 😍
Alyse
I am excited to make this- I don’t cook with wine and was wondering if you could substitute with anything else? Thank you!
Katia
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
Robin Sutherly
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!
Katia
You are so welcome, Robin! 💛 I’m so pleased it’s one of your favorite soups now, and thanks for your lovely feedback x
LisaM
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!!
Katia
I’m so pleased, Lisa! 😊 Thank you for your lovely comment x
Vicki
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!
Katia
Thanks for sharing your lovely feedback, Vicky! I’m so pleased it turned out great 😊 x
Archna
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
Katia
I’m so glad it’s a hit with the whole family! Thank your for taking the time to share your feedback 💛
Kathleen Meier
This soup is soooo delicious! I added a bit more paprika, half a red bell pepper.and kale.
Katia
Thanks for sharing your feedback, Kathleen! 😊 I’m so pleased you loved it x
Linda
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!
Katia
You’re so welcome, Linda! This is one of my favorite soups all year round, so glad you loved it. Thanks 😊 x