Description
A creamy yet light white bean soup that’s hearty and refreshing, perfect for chilly evenings or lazy Sundays.
Ingredients
Scale
- 2 cans (28oz – 800 grams) cannellini 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. Add the diced onion, carrot, and celery. Cook until the onion has softened, about 5 minutes.
- Add the garlic, beans, tomato paste, potatoes, rosemary, and paprika. Cook, stirring, for about 1 minute.
- Add the white wine, stir well, and let it simmer until evaporated, about 1 minute.
- Introduce the frozen spinach, vegetable broth, salt, and pepper. Bring to a boil, then cover, reduce heat, and cook gently for 15 minutes.
- When the potatoes are soft and the soup is thick, remove from heat, take out the rosemary, and adjust seasoning.
- Serve warm drizzled with olive oil and freshly ground black pepper. Pair with crusty whole grain bread and parmesan cheese if desired.
Notes
For a richer flavor, use homemade vegetable broth. You can also add pancetta or bacon for a smoky depth if not keeping it vegetarian.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg