Embark on a culinary journey of warmth and satisfaction with The Best White Bean Soup! This wholesome dish is a celebration of simple ingredients and vibrant flavors, offering comfort with every spoonful. Bursting with cannellini beans, vegetables, and aromatic herbs, this soup is a testament to the joy of home-cooked meals. Whether you’re seeking a nourishing weeknight dinner or a cozy weekend indulgence, this recipe is sure to become a staple in your kitchen.
In our household, The Best White Bean Soup holds a special place as a go-to recipe for chilly evenings and lazy Sundays. It all began when I stumbled upon this recipe during a quest for wholesome comfort food that would warm both body and soul. From the moment the fragrant aroma of onions, carrots, and celery filled the kitchen, I knew I had discovered something truly special. As the soup simmered on the stove, transforming into a thick and creamy delight, anticipation filled the air. Each spoonful was a revelation, a symphony of flavors that danced across the palate. My family’s faces lit up with delight as they savored each bite, and soon, The Best White Bean Soup became a beloved tradition in our home. Whether enjoyed with crusty bread or a sprinkle of Parmesan cheese, this soup never fails to bring joy and contentment to our table.
Why This White Bean Soup Is Irresistible:
- Wholesome Ingredients: Made with simple, pantry-friendly ingredients like cannellini beans, vegetables, and herbs, this soup is both nourishing and delicious.
- Versatile and Customizable: Adapt the recipe to suit your preferences by adding your favorite vegetables or adjusting the seasoning to taste.
- Easy Preparation: With straightforward instructions and minimal prep time, this soup is perfect for busy weeknights or lazy weekends.
- Freezable and Meal Prep Friendly: Make a big batch and freeze individual portions for quick and convenient meals anytime.
Ingredients:
- 2 cans (28 oz / 800g each) cannellini beans or white beans, drained
- 1 medium-sized onion, diced
- 1 celery stalk, diced
- 1 large carrot, diced
- 1-2 garlic cloves, minced or pressed
- 1 cup (7 oz / 200g) frozen spinach (optional)
- 2 medium-sized potatoes, peeled and cut into chunks
- 1 tablespoon olive oil, plus more for serving
- 1 tablespoon tomato paste
- 1/3 cup (80 ml) white wine
- 1 sprig rosemary (or 1 tablespoon chopped fresh leaves / 1/2 teaspoon dried)
- 2 cups (500 ml) vegetable broth or hot water
- 1/2 teaspoon paprika (optional)
- 1/2 teaspoon fine salt, plus more to taste
- 1/8 teaspoon black pepper, plus more to taste
Instructions:
- Heat olive oil in a large pot over medium heat. Add diced onion, carrot, and celery. Cook, stirring often, until onion is softened and translucent, about 5 minutes.
- Add garlic, beans, tomato paste, potatoes, rosemary, and paprika (if using). Cook, stirring frequently, for 1 minute.
- Pour in white wine, stirring well, and let it simmer until evaporated, about 1 minute.
- Add frozen spinach, vegetable broth, salt, and pepper. Bring the mixture to a boil, then cover the pot, reduce heat, and simmer gently for 15 minutes.
- Once potatoes are soft and soup is thick and creamy, remove the pot from heat. Remove rosemary sprig. Taste and adjust seasoning with salt and pepper as needed.
- Ladle the soup into bowls, drizzle with olive oil, and sprinkle with freshly ground black pepper, if desired. Serve hot with crusty whole grain bread and grated Parmesan cheese, if desired.
Notes:
- Customize the soup by adding your favorite vegetables or adjusting the seasoning to suit your taste.
- Freeze individual portions of the soup for quick and convenient meals anytime.
- Fresh rosemary sprig will lose its leaves into the soup, which can be removed before serving if desired. Alternatively, chop the rosemary leaves before adding to the soup.
- Adjust seasoning carefully, especially if using store-bought vegetable broth, as its saltiness can vary.
- Leftover soup can be stored in the fridge for up to 3 days or frozen for up to 2 months.
