Description
This comforting and hearty White Bean Soup combines creamy cannellini beans, fresh vegetables, and savory herbs to create a nourishing meal that’s perfect for any season. Quick to prepare and packed with flavor, it makes a delicious vegetarian option that’s both satisfying and wholesome.
Ingredients
Scale
Vegetables
- 1 medium onion, diced
- 1 celery stalk, diced
- 1 large carrot, diced
- 1-2 garlic cloves, minced
- 2 medium potatoes, chopped
- Optional: handful of spinach
Beans
- 2 cans (28 oz each) cannellini beans
Liquids and Oils
- 1 Tbsp olive oil
- 1/3 cup white wine
- 2 cups vegetable broth
Other Ingredients
- 1 Tbsp tomato paste
- 1 tsp fresh or dried rosemary (assumed from instructions)
- Salt and pepper to taste
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onions, carrots, and celery; sauté until softened and fragrant, about 5 minutes.
- Add Aromatics and Beans: Stir in minced garlic, drained cannellini beans, tomato paste, chopped potatoes, and rosemary. Cook the mixture for about one minute to blend the flavors.
- Deglaze with Wine: Pour in the white wine and allow it to simmer gently until it has mostly evaporated, intensifying the flavor.
- Add Broth and Spinach: Pour in the vegetable broth and add spinach if using. Season with salt and pepper. Increase heat to bring the soup to a boil.
- Simmer Soup: Cover the pot, reduce heat to low, and let the soup simmer for 15 minutes or until the potatoes are tender and the flavors meld.
- Final Seasoning and Serve: Taste and adjust the seasoning if needed. Serve the soup warm, optionally drizzled with extra olive oil.
Notes
- For a creamier texture, blend a portion of the soup before serving.
- Spinach is optional but adds a nice color and nutritional boost.
- Rosemary is assumed for seasoning based on common recipes; add about 1 tsp dried or 1 sprig fresh.
- Use low-sodium vegetable broth to control salt levels.
- Leftovers keep well refrigerated for up to 3 days.
