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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.


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.



I love cannellini beans, but you can use white beans such as navy beans or Great Northern beans, they work just fine.


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!


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.


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.


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.


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


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


  • 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


  • 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!


    • 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.


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


  1. 5 stars
    Great soup! How can I double it so there’s enough for everyone??? Would like to make it tonight if possible. Thanks.

    1. Of course, Roy, a double batch of soup is always a great idea. : )

  2. I would like to make this for my one year old. Can I substitute water for the wine?

    1. Absolutely, skip the wine. : )

  3. 5 stars
    This recipe is a keeper! I think I stuck to the recipe, but used a bag of baby spinach and some Rao’s marinara instead of tomato paste. I also went heavy on the herbs adding bay leaf, thyme and sage. So good–I will be making this soup again.

    1. That’s great, Holly! Thanks a million for taking the time to share.
      Have a lovely weekend. x

  4. 5 stars
    This recipe was delicious. First, let me say that simple, vegan and budget friendly hit all the right notes for me! I used a bagged mix of frozen spinach with kale and only had white wine vinegar so I used a splash of that and maybe a tad more broth. I am glad that I did blend some to give the soup it’s velvety texture. It was a crowd pleaser from the picky teen to the preschooler and I can’t wait to make it again!

    1. What a wonderful feedback, Donna. : )
      Thank so much for sharing, it’s very appreciated. x

  5. 5 stars
    Really easy and delicious! I made it without the spinach. I didn’t wanna push my luck with the 8-year old. But other than that I followed the recipe exactly and sprinkled with parmesan cheese and it was a hit. Will definitely make this part of my regular rotation this soup season.

    1. That’s fantastic! I’m so happy to hear that this soup was a hit, hopefully the young man loved it too. : )
      Thanks for sharing your feedback, Ashley. x

  6. 5 stars
    Can you leave the potatoes out by chance?

    1. Yes, you can : )
      However, the potatoes add body and make the soup thicker, but alternatively you can blend about 1/3 of the soup and then return it to the pot. That improves the texture, but it’s totally optional. : )

    2. 5 stars
      Made the recipe as written (except with beans cooked from dried, not canned beans) and it was absolutely delicious! I’m definitely saving this recipe to make again in future! I’m glad I made a special trip to get the wine, as it added an excellent aroma and flavor that I would have missed out on otherwise.

    3. What a lovely comment, Chloe, I really appreciated it. : )
      Thank you! x

  7. 5 stars
    Love this soup, but I used dried cannellini beans with over night soak or 1.5 hours of slow simmer with miroux poix veggies & beans. I also used a parmesan cheese rind to give that nutty flavor. Delish soup. Will make it again! Thank u!

    1. That’s brilliant! I’m so glad it was delish, thanks so much for sharing your feedback here, Bridget : )

  8. 5 stars
    Can you add fresh spinach?

    1. Absolutely! : )

  9. Sandra R. Wood says:

    5 stars
    This is a great recipe and have made it more than once. I used the spinach & added white wine. The aroma is very wonderful in the kitchen and just plain healthy food. Thank you for sharing your excellent recipes with the novice & less experienced cooks of our home kitchens. Very thankful.

    1. What a wonderful feedback, Sandra.
      You’re so welcome and I’m very happy you enjoyed it.
      Have a great weekend. x

    2. Barbara Walker says:

      5 stars
      Made this tonight. Did not add the potatoes. Used chicken bone broth as I’m not vegan. Put in a piece of Parmesan rind and used fresh spinach. It was delicious.

    3. That’s great, I’m so happy to read your feedback.
      Thanks so much for sharing, Barbara. x

    4. 5 stars
      Made it for dinner tonight, very yummy and healthy! Love it

    5. Thanks so much for taking the time to share your feedback, Eloise!
      I’m so glad to hear you loved it. : )

    6. 5 stars
      Love homemade soup you add ir change some of tge recipe loved this istead of potatoes i added risotto rice still came out good.

    7. Thanks so much for your sharing, Kim!
      I’m so pleased it turned out good. : )

  10. 5 stars
    Thanks so much for sharing Katia. I made this today and it came out great! I’m the bean eater in the house but my wife even liked it. I made some whole wheat croutons and added a bit of shaved Parmesan. Probably added a little too much black pepper though but still delicious and hearty.

    1. You’re so welcome, Raschad!
      And thanks for sharing your fantastic feedback, I’m so happy it turned out delicious and even your wife like it.
      Have a great week! : )

  11. Does this mean 28 oz beans total or two 28oz cans?

    1. Hi! The recipe uses 28oz of beans, that’s the total (14oz cans x 2).

  12. Mar Nezzo says:

    5 stars
    This was a great find, thank you! It is, without a doubt, the best recipe I’ve come across in a long time. So easy, but I never would have tried it without seeing your post. It’s just starting to get chilly, here, in the north of England, and this recipe provides warmth as well as depth of flavour. Cheesy scones go perfectly with this hardy, thick soup. I made it again this afternoon – the kitchen smells delicious – yum!

    1. Thanks so much for your lovely feedback!
      I’m so glad it turned out delicious (and love the cheese scones too!) : )

    2. Can you also do this in a crock pot??

    3. Hi Jorgi, I guess you can, but I can’t give you advice since I’ve never cooked this soup in a crock pot. Sorry! : )

  13. Marti Barwick says:

    5 stars
    Very good but I added more broth because it was too thick for my taste.

    1. I’m so glad you liked the recipe, Marti! Thanks a lot for your feedback. X

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