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!
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.
The soup is almost done. It is sooooo good. We got snow here in Denver today & This soup fit the weather perfect… now to make a crusty loaf of bread.
I’m so pleased, enjoy your bowl of warming soup and crusty bread in the cold Denver!
And thanks so much for sharing your lovely feedback, Sparki. x
Amazing
I’m so glad you liked it!
Cheers : )
This soup is excellent !
I followed the recipe but added fresh garlic with the sauté and used chicken soup flavor for broth . Had no wine on hand . No potatoes either …
Very gentle pleasant taste
I’m so happy it was excellent! Thanks so much for your feedback : )
Have a great weekend. x
Looks delicious—I’m going to try it this week! Are the cans of beans 28 oz each or total?
Glad to hear that… 28oz is the total!
Cheers x
I’ve had a cold all week and wanted a comforting soup full of veggies so I tried this one and it was just what I was looking for. A delicious soup as is but also a recipe that can be tweeked depending on what’s in the pantry or your mood. Thanks for posting it. It’s now part of my soup rotation.
Thank so much for your wonderful feedback, Donna! I’m so pleased you loved it.
Get well soon xx
I made this today with a few changes..Only had one can of beans so I used 3 potatoes,,,used red wine..and threw in a can of nacho fiesta soup…it was delicious!
I only had one potato and that was enough. Very good!
Thanks for sharing your feedback! I’m so glad to hear that. : )
Is there a white wine you prefer for this soup or will any kind work?
Hi Cali! Any dry white wine works fine : )
I just ate a cup of this and it was delicious. I did make a few changes – doubled the veggies (2 carrots, 2 celery stalks, 4 potatoes) and broth (5 cups), didn’t have white wine, added some fresh diced ginger root and some red pepper flakes. Really nice flavor, quick and easy recipe. Served with a mixed salad and ciabatta. Very tasty. Know it will be even better tomorrow after the flavors marinate a bit. Thanks for posting this.
Thanks for your great feedback, Diane! Leftovers will taste even better, I totally agree.
Cheers and Happy 2022! x
I’m cooking for one so I just added one potato, one can of beans, and that was plenty! Made it as described. It tasted pretty good but could use a generous amount of seasoning and the potatoes needed way longer to cook. Thanks!
I’m glad you liked it and thanks for sharing your feedback. Cheers x
Hi, Katia! I loved this recipe as did my neighbors I shared some with. I used low sodium chicken broth, only 1 potato because I enjoy a brothier soup, and added fresh baby spinach at the end because it needed to be used up. It only took 2 minutes to wilt nicely. We are sharing your recipe with friends and family. Keep up the great work!
I’m very happy to hear you and your neighbors loved this soup, Mary : )
Thanks so much for sharing this lovely feedback. Take care! x
I made it as written the only difference is I didn’t have any white wine so I added a little lemon juice it was delicious thank you so much
You’re so welcome, Laurie! I’m so pleased to hear it turned out delicious, thanks for sharing your feedback. x
Fighting a cold and needed a bowl of comfort—and this soup did the trick. I followed the recipe exactly, and absolutely loved the results, as did my daughter. So fast, and so delicious! Sent the recipe to my sister, and she plans to make it today. I’ll definitely be making this again! Thank you!
I’m so happy to heat that, Janet! Thanks so much for sharing your feedback (and the recipe : ).
Have a great week. x
Excellent soup and easy to make! It you want a little meat, you can add some pieces of kielbasa. I eat mine as is and add the kielbasa to my husbands bowl. So good that I made a special delivery to my mom and dad. They had the same reaction and asked for the recipe. Thank you for sharing this recipe!
That sounds delicious! Thanks so much for sharing your lovely feedback, Shelby.
I’m very happy to hear the whole family loved this recipe : )
Cheers x
Loved it just had to cook the potatoes 10mins longer because they where still hard. Soup was delicious!
I’m so glad it turned out delicious : )
Thanks so much for your feedback! Cheers x
Interested in making but starting with dried beans. After the overnight soak, should I cook the beans prior to adding to the soup or increase the cooking time in this recipe. Please advise as I am not used to cooking with dried beans (but I have them and would like to use them:)
Thanks
Hi Jamie! I would cook the dried beans in advance, I mean: cook and drain the soaked beans first, then start with the recipe.
You can cook them in an instant pot or on the stove according to package instructions. If you decide to cook the whole pack of beans (which makes sense since the electricity bills arise ;), use what you need for the recipe and freeze the rest for later. Cheers x
Thank you for this recipe! First time trying it. I had a can of white and red beans so I used them. I also used chicken broth because I had it. My husband requested ham so I bought a ham steak and cut that up. Boy, is this soup delicious! So easy. I’m eating it in between typing my comment. LOL. Just the right amount of everything makes it a perfect fall/winter dinner. Thanks again!
Thank you for taking the time to share your feedback, Sue.
This is one of our fav soups, and it’s great to hear you love it too! : )
Cheers x