Can I make it without wine?

Yes, just replace the wine with more broth or a squeeze of lemon juice. You’ll still get great flavor.

How do I make it thicker or creamier?

Mash some beans and potatoes or blend a small portion of the soup. Stir it back in to get that creamy finish.

Definitely. Cook the dried beans first until soft, then continue with the recipe.

Hearty, creamy, and ready fast, THE BEST WHITE BEAN SOUP brings pantry beans, potatoes, and rosemary together for a cozy, protein rich dinner.

Scale

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

1 medium onion, diced

1 celery stalk, diced

1 large carrot, diced

1–2 garlic cloves, diced or pressed

2 medium potatoes, peeled and chunked

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 rosemary, or 1 Tbsp chopped fresh or 1/2 tsp 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

crusty bread and parmesan, for serving

Cook Mode Prevent your screen from going dark

1. Heat olive oil in a large pot over medium heat.

2. Add onion, carrot, and celery. Cook 5 minutes, stirring often.

3. Add garlic, beans, tomato paste, potatoes, rosemary, and paprika. Cook 1 minute.

4. Stir in wine. Simmer until evaporated, about 1 minute.

5. Add spinach, broth, salt, and pepper. Bring to a boil.

6. Cover and simmer 15 minutes until potatoes are soft.

7. Remove rosemary sprig. Adjust seasoning.

8. Serve with olive oil, black pepper, crusty bread, and parmesan.

Cannellini preferred, but navy or Great Northern work.

Soffritto base adds deep flavor.

White wine adds acidity and aroma. Use broth or lemon if skipping wine.

Mash some potatoes and beans to thicken.

Swap kale or chard for spinach. Add earlier for extra time.

Use low salt broth and adjust salt at the end.

Storage: 3 to 4 days in fridge. Freeze up to 2 months.