Is white bean soup healthy?

Yes! It’s full of fiber, protein, and vitamins.

What makes white bean soup flavorful?

The mix of onion, garlic, carrot, rosemary, and white wine gives it depth.

How can I make it taste even better?

Use fresh herbs, good olive oil, and don’t skip sautéing the veggies first.

What beans should I use?

Cannellini, navy, or Great Northern beans all work great.

Easy White Bean Soup Recipe | Quick, Cozy & Delicious

Name: Easy White Bean Soup Recipe | Quick, Cozy & Delicious
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American / Mediterranean
Ingredients: 2 cans (28 oz / 800 g) cannellini or other white beans, drained; 1 medium onion, diced; 1 celery stalk, diced; 1 large carrot, diced; 1–2 garlic cloves, minced or pressed; 2 medium potatoes, peeled and cut into chunks; 1 cup (7 oz / 200 g) frozen spinach (optional); 1 tbsp olive oil, plus more for serving; 1 tbsp tomato paste; 1/3 cup (80 ml) white wine; 1 sprig fresh rosemary or 1 tbsp chopped fresh / ½ tsp dried; 2 cups (500 ml) vegetable broth or hot water; ½ tsp paprika (optional); ½ tsp fine salt, plus more to taste; 1/8 tsp black pepper, plus more to taste

Description

A cozy, creamy, and protein-packed white bean soup made with veggies, herbs, and olive oil. Quick, vegan, and ready in just 25 minutes.

Ingredients

Scale

2 cans (28 oz / 800 g) cannellini or other white beans, drained

1 medium onion, diced

1 celery stalk, diced

1 large carrot, diced

1–2 garlic cloves, minced or pressed

2 medium potatoes, peeled and cut into chunks

1 cup (7 oz / 200 g) frozen spinach (optional)

1 tbsp olive oil, plus more for serving

1 tbsp tomato paste

1/3 cup (80 ml) white wine

1 sprig fresh rosemary or 1 tbsp chopped fresh / ½ tsp dried

2 cups (500 ml) vegetable broth or hot water

½ tsp paprika (optional)

½ tsp fine salt, plus more to taste

1/8 tsp black pepper, plus more to taste

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Instructions

1. Heat olive oil in a large pot over medium heat and sauté onion, carrot, and celery until the onion softens, about 5 minutes.

2. Add garlic, beans, tomato paste, potatoes, rosemary, and paprika (if using), and stir for about 1 minute.

3. Pour in the wine, stir well, and let it cook for another minute until it evaporates.

4. Add spinach, broth, salt, and pepper. Bring to a boil, then cover and simmer on low for 15 minutes or until potatoes are tender.

5. Remove from heat, discard rosemary sprig if used whole, and taste for seasoning, adjusting salt and pepper as needed.

6. Serve hot, drizzled with olive oil and topped with additional black pepper. Pair with crusty whole grain bread and optional grated parmesan if not vegan.

Notes

Use any white beans such as navy or Great Northern if cannellini are unavailable.

Frozen spinach is convenient, but can be swapped for kale, chard, or fresh spinach.

Soup thickens naturally due to potatoes and beans; mash a few for an even creamier texture.

If using a salty broth, add minimal salt at first and adjust at the end.

Fresh rosemary may release leaves into the soup; remove before serving or chop in advance.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Soup Recipes
Method: Stovetop
Cuisine: American / Mediterranean

Nutrition

Serving Size: 1 bowl (approx. 2 cups)
Calories: 350
Sugar: 5
Sodium: 160
Fat: 5
Saturated Fat: 1
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 57
Fiber: 13
Protein: 19
Cholesterol: 0