THE BEST WHITE BEAN SOUP

Imagine a pot bubbling on the stove, the aroma of garlic and rosemary filling your home with warmth and comfort. This is THE BEST WHITE BEAN SOUP, a dish that wraps you in a cozy embrace with every spoonful. It’s creamy yet light, hearty yet refreshing, making it the perfect companion for chilly evenings or lazy Sundays. The velvety texture of the beans mingles with vibrant vegetables, creating a symphony of flavors that’s both nourishing and satisfying. Picture yourself gathered around the dinner table with family, sharing laughs and stories, all while digging into this delightful bowl of goodness.

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How to Make The WHITE BEAN SOUP

There’s something magical about making soup from scratch. It begins with a simple act—heating olive oil in a pot, which soon becomes a canvas for your fresh ingredients to paint a delightful picture. The gentle sizzle of the onions, carrots, and celery greets your ears, hinting at the comforting meal that’s about to unfold.

Start by bringing the olive oil to a shimmer in a large pot over medium heat. The moment it catches the light, add your diced onion, a vibrant splash of orange from the carrots, and the crisp green of the celery. As they cook, stir them gently, watching as the onions soften, becoming translucent and sweet. This step, just five minutes, is where the magic begins.

With the base now perfectly sautéed, it’s time to introduce a little garlic. Whether you press it or dice it finely, it lends an aromatic delight that complements the vegetables beautifully. Stir in your two cans of cannellini beans—drained and rinsed—creating a creamy foundation for the soup. Add in the rich, earthy flavor of tomato paste, along with hearty potato chunks, a whole sprig of fresh rosemary (or chopped dried, if that’s what you have on hand), and a pinch of paprika for warmth. Cook this mélange for another minute, allowing the flavors to meld.

Next comes the white wine, a splash of brightness that deglazes the pot and infuses everything with depth. Allow it to simmer for just a moment. Then add in the frozen spinach, a beautiful pop of green that adds nutrition and color. Pour in the vegetable broth or hot water, along with a generous dash of salt and pepper. Bring the mixture to a glorious boil, cover, and let it cook gently for about 15 minutes. This is where the magic really happens, as the potatoes soften and the soup thickens to a creamy perfection.

Once the time is up, take a moment to admire your creation. Remove the sprig of rosemary, giving your soup a final taste. Adjust the seasoning with more salt and pepper if needed. Serve it warm in bowls, with a drizzle of olive oil on top and a sprinkle of freshly ground black pepper. Pair it with crusty whole grain bread or, for those who enjoy dairy, a sprinkle of freshly grated parmesan cheese. Now, grab a spoon and dig in—every bite is like a hug on a chilly day!

Ingredients You’ll Need

• 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

Step-by-Step Directions

1. 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.
2. 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, for about 1 minute.
3. Add the wine, stir well, and let it simmer until it has evaporated, cooking for another minute.
4. Introduce 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.
5. When the potatoes are soft and the soup is thick and creamy, remove the pot from heat. Take out the sprig of rosemary and give the soup a taste. Season with salt and pepper to your liking. I usually add a pinch of salt at the beginning, then check at the end for more.
6. Divide the soup into bowls, drizzle with olive oil or extra virgin olive oil, and add 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!

Nutrition Facts

• Serving Size: 1 bowl
• Calories: Approx. 300
• Protein: 12g
• Carbs: 40g
• Fat: 10g
• Fiber: 8g

Packed with protein and fiber, this recipe keeps you full without feeling heavy. It’s a comforting dish you’ll want to return to time and time again.

Serving Ideas

The best moments are often shared over a warm bowl of soup. Picture a cozy family dinner, with children’s laughter mixing with the soothing aroma of white bean soup filling the air. It’s delightful as a hearty lunch paired with a fresh salad or served alongside a loaf of homemade bread for brunch. You might even enjoy it during a winter night watching your favorite movies, wrapped in a blanket, savoring each spoonful like a warm hug.

Storage Tips

Leftover soup is just as comforting on a busy weeknight! Cool it completely before transferring it into an airtight container. Refrigerate and enjoy within 3-4 days. For longer storage, you can freeze portions in freezer-safe bags or containers for up to 3 months—just be sure to label them with the date. To reheat, gently warm on the stove or in the microwave until heated through, adding a splash of water or broth to return the creamy consistency.

Pro Tips

• Use homemade vegetable broth, if possible, for a richer flavor profile.
• For an extra touch, sauté pancetta or bacon along with the vegetables for a smoky depth.
• Experiment with fresh herbs—thyme or parsley can brighten the dish even further.
• If you love a bit of heat, adding a dash of red pepper flakes can spice things up beautifully.
• Pureeing a portion of the soup can create an even creamier texture without needing heavy cream.

Flavor Variations

• In autumn, swap the spinach for roasted butternut squash for a sweet, nutty flavor.
• During summer months, fresh basil can bring a vibrant, refreshing twist to the soup.
• For a hint of earthiness, consider adding a teaspoon of ground cumin or coriander.

FAQs

What beans are best for white bean soup? Cannellini beans are often the go-to for their creamy texture and mild flavor. You can also use great northern or navy beans if you like.

Can this white bean soup be made in advance? Absolutely! In fact, the flavors develop beautifully when made a day ahead. Just store it in the fridge and reheat when ready to enjoy.

What can I serve with white bean soup? Crusty bread, a light salad, or even a charcuterie board make perfect companions to this delightful soup.

How can I make this soup vegan? Simply omit any cheese and make sure your broth is vegetable-based. This soup is already quite wholesome and delicious as it is!