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. Lori Allen says:

    5 stars
    I probably should not have been concerned about cooking time. However, the prior weekend, I made Veggie Barley Soup, and my veggies were a bit too crunchy- for what I thought should have been enough time.

    Also, the baked aspect to the potatoes and onions was delicious; even if not necessary! Thanks again for the wonderful recipe. I am making a pig of myself and eating it for 2 meals now- I did double the recipe.

    1. I’m so pleased it turned out delicious, and thanks again for taking the time to share your feedback with us! : )
      Have a lovely weekend! x

    2. 5 stars
      Made this for the second time and it’s delicious! As a Mom of two young children I appreciate how little hands on time this requires. I used Yukon gold potatoes but could probably have used red as well. Fresh Parmesan cheese on top really adds to the flavor.

    3. That’s great, Bridget! I’m so pleased you guys loved this recipe. : )
      Thanks so much for your lovely feedback. Cheers xx

  2. 5 stars
    I am making this soup now. It is on the final low heat/ simmer. I made a couple of modifications to lessen my concern about cooking time. First: I baked the potatoes, cut in bite-size cubes in the oven with chopped up yellow onion, and of course olive oil. I baked for 40 min @ 375. Second: I used shredded carrots instead of cutting up carrots. Everything else is as the recipe calls for including frozen spinach. It tastes great and is not even done! Thanks for the recipe!!!

    1. Hey Lori! I’m not sure why you were concerned about the cooking time and you baked the potatoes first, but with all your adjustments sounds delicious. : )
      Thanks so much for sharing your lovely comment!
      Have a great weekend x

  3. 5 stars
    The most delicious soup I have had in forever!!!! I left out the white wine (dry July) and it tasted fantastic. So comforting and so many levels of flavour. Thank you 🙂

    1. What a wonderful feedback, Jess! I’m very happy to hear it was SO delicious, thanks so much. : )
      Have a lovely day! x

  4. 5 stars
    I too have made your soup recipe many times since I found it and we enjoy it tremendously.
    I have to double the recipe as we seem to devour it in no time.
    Thank you for sharing.

    1. Thanks so much for your lovely comment, Nancy… I’m so happy to hear that!
      Have a great week. x

  5. 5 stars
    I forgot to rate this soup, with my comment, so let me do it now. Also, I feel that I should tell you that I can’t remember when I’ve ever felt moved enough to comment on a recipe. It really is the best bean soup.

    1. You’ve made my day, Mar! : )
      I’m so happy you guys LOVED this soup, and thanks so much for taking the time to leave your fantastic feedback.
      Have a lovely weekend. x

  6. Mar Nezzo says:

    I’m always looking for something good, as well as healthy, to serve my pescatarian husband. I followed your recipe even though I wasn’t sure about wine in a bean soup, and only rosemary for spices(I’m not crazy about the strong flavour rosemary can create). I was very surprised when both my husband and I raved the entire time we shovelled in double helpings. The wine gave the recipe that depth that makes people ooh and awe, and the spinach adds such a great little flavour punch. The rosemary was perfection. I did a personal tweak by adding a half cup of grated Parmesan and the rind. It’s something I do after a lovely Italian restauranteur gave me this tip. This will now be a staple in our household. Thank you for sharing your delightfully delicious recipe.

  7. 5 stars
    I just finished making this soup….mmm, so delicious! The only thing I did differently was use ham broth, instead of veggie broth. (I had a leftover ham bone just waiting to be used). Also, like others who commented, I used more broth to make it more soup like. Now that I found this recipe, I will make it again and again.

    1. That’s great, Diane! Thanks so much for taking the time to share your feedback, I’m so pleased you enjoyed one of my favorite soups!
      Cheers x

  8. 5 stars
    O
    M
    G
    This soup is amazing. I have made it almost every week since I found the recipie in mid February! The first 20 or so times I made it I used white wine vinegar instead of white wine…. becuase I did not have any wine in the house the first time, and loved it so much. This week I made it with wine. Amazing again. There is one big difference that I do – and honestly I cant understand why no one else has commented on this. I always double the veggie broth – otherwise it would be a dry stew. Even with my doubling, it is a VERY thick soup. So I’m confused how other people are saying they make it with no alterations. Regardless it is the gift that keeps on giving!!!!! Thank you so much for this recipe.

    1. You’re so welcome, Alison!! I’m so happy to hear you make this recipe every week, what a wonderful feedback. : )
      Re the broth, I think you’re right, the end result looks more like a stew, but that’s easily adjustable if you prefer a thinner consistency.
      Thanks again for taking the time to share this. Love x

  9. 5 stars
    Thank you for this recipe – it was easy, quick & so delicious! I didn’t change a thing & will definitely make this again 🙂

    1. That’s great, Anna! Thanks so much for your feedback, I’m so glad you loved it! X

  10. THIS SOUP WAS HORRIBLE, my potatoes were not cooked the carrots and celery were
    hard and not cooked and no flavour iether..I can’t believe this soup . The ONLY THING i DID DIFFERENT was I COOKED THE BEANS INSTEAD FROM A BAG instead from a can . I won’t make this soup again. I will go back to my old recipes..

    1. That was quite loud, Suzie (I mean, all caps shouldn’t be used).
      I’m very sorry to hear you didn’t like it, but I don’t know what happened there to be honest.
      I’ve got hundreds of rave feedbacks about this soup, I think it tastes delicious and I stand up with the recipe as it is.

    2. 5 stars
      Oh my goodness Suzy this recipe is so delicious! I’ve made it a few times now and it’s very easy to adjust to your desired doneness and with the addition of your favorite spices you will have a delicious cozy soup you will LOVE. I’ve added a few shakes of smoked paprika and a few other herbs I had on hand, it so easy when you have a great recipe to start with. Here in the South we know how to take a great recipe and make it our own! Thank you Katia!

    3. Thanks so much for sharing your lovely feedback and for your support, Tamera!
      Comments like yours mean a lot to me, and it looks like we ALL love this recipe : ).
      Thank you. x

    4. 5 stars
      At a certain point you have to use common sense. If the vegetables seem harder than is to your liking shouldn’t you just.. Y’know… Cook them longer? It’s not the recipe creators fault that you didn’t cook your vegetables long enough. Good grief. Following a recipe calls for you to use your own common sense, and you should be tasting and checking things as you go.

    5. Thanks so much for your support, Kallie.
      I was in disbelief… glad you broke the ice! : )
      I appreciate it so much. Have a great week x

    6. 5 stars
      Suzie, you can’t spell correctly. Hopefully that, and your cooking skills (and attitude) will all improve. This recipe is great! The GREATEST recipe is…if something doesn’t work out, make changes, it’s OK! We are all learning (hopefully)!

    7. I LOVE your comment, Keeper… thanks so much! : )
      I’m not sure if Suzie comes back to see all these comments (hope she does), but I’m so grateful I’m not alone here and the rest of my readers love this soup and have great attitude too.
      Thanks again for your time, love you all! xx

    8. 5 stars
      I also used bagged beans instead of from a can and it turned out fabulously. This recipe is WONDERFUL. So delicious. I have shared the recipe with 5 other people. Thank you for sharing the deliciousness!!!

    9. You’ve made my day, Sabrena! I’m so glad you loved it, thanks your lovely feedback. xx

    10. 5 stars
      This is a very delicious soup. I have been making it for 40 years. We eat it as a stew now because I add pepperoni. Not the thin slices you put on pizza but the ones you buy whole then I slice it in small chunks. Also we have French bread with it and dip the bread in the broth.

    11. That’s brilliant, I’m so pleased, Helen. Thanks so much for sharing your feedback : )
      Have a great weekend!

  11. 5 stars
    OMG!! I cannot stop eating this soup! It is amazing! I added bacon to the carrot, onion mixture, but other than this everything went in according to the recipe. I served it with a cut up baguette and bottle of white…delicioso!!

    1. That sounds super delizioso, I agree with you! : )
      Thanks so much for sharing your feedback, Sharon. x

  12. 5 stars
    Made it vegetarian first, with lemon juice and zest because I had no wine. My friend is finicky and has swallowing issues and protested that I gave her a bigger portion than she could possibly eat. She ate it and went for seconds 😉
    I am going to make it again tomorrow, not vegetarian, for another friend, with either bacon crumbles or leftover rotisserie chicken. I’ll also toss in a bag of frozen spinach that is rolling around in the freezer. My friend and I will be eating this for two days at least, the rest will be frozen. Love, love, love that soup!!

    1. Brigitte, you’ve made my day with your comment! : )
      I’m so glad to hear you and your friend loved this soup, and I’m sure your non vegetarian version would be a hit.
      Thanks so much for sharing your feedback. x

  13. 5 stars
    This soup is excellent. Thanks so much for the recipe.

    1. Thanks so much Lisa, I’m so pleased it was excellent! : )
      Have a lovely weekend. x

  14. 5 stars
    This is delicious, easy to make, and so healthy! I like thicker soup, more like the consistency of chowder, so I pureed the beans with some broth before adding them in. The flavor almost reminds me of Progresso vegetable soup, but now that i can make this soup in under an hour with some veggies from my garden i’ll be making it from now on. This soup could even be vegan if you have white wine that is.

    1. Thank you so much for sharing your lovely comment, Mavis! So glad to hear you can use veggies from your garden for this recipe, I’m sure it will be amazing : )
      Cheers x

  15. 5 stars
    You are correct! This is the BEST! Thank you for the clear directions.

    1. Kasey, thanks so much for your lovely feedback, I’m so happy you loved it!! : )
      Have a great weekend x

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