Name: The Best White Bean Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 2 cans cannellini beans (or other white beans), drained and rinsed; 1 medium onion, diced; 2 ribs celery, diced; 1 carrot, diced; 3 cloves garlic, minced; 2 medium potatoes, diced; 1 cup frozen spinach (or fresh kale/chard); 2 tbsp olive oil; 1 tbsp tomato paste; 1/2 cup white wine (optional); 1 sprig fresh rosemary (or 1 tsp dried); 4 cups vegetable broth (or hot water with a stock cube); 1/2 tsp paprika (optional); Salt and black pepper, to taste

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This creamy, comforting white bean soup is everything I crave when I want a hearty yet simple meal. Made with canned beans, a handful of veggies, and a splash of white wine, it comes together quickly and tastes far more complex than the humble ingredients suggest. The rosemary adds that unmistakable earthy aroma, while the beans and potatoes create a naturally thick, satisfying texture.

The Best White Bean Soup

Why You’ll Love This Recipe

I love this soup because it’s proof that inexpensive ingredients can make something luxurious. It’s ready in about 25 minutes, making it perfect for busy evenings. I can keep most of the ingredients in my pantry and freezer, so it’s always an easy last-minute option. The soup is vegan, gluten-free, filling, and packed with protein. And honestly, the best part is dunking crusty bread into a steaming bowl.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cannellini beans or other white beans
Onion
Celery
Carrot
Garlic
Potatoes
Frozen spinach (optional, or swap with kale/chard)
Olive oil
Tomato paste
White wine
Fresh rosemary sprig (or dried)
Vegetable broth (or hot water with a stock cube)
Paprika (optional)
Salt and pepper

Directions

I start by warming olive oil in a pot and sautéing the onion, celery, and carrot until soft.
Then I add garlic, beans, tomato paste, potatoes, rosemary, and paprika, stirring for a minute.
I pour in the wine and let it simmer until the liquid evaporates.
Next, I add the broth and spinach, bring everything to a boil, then cover and let it cook gently for about 15 minutes.
Once the potatoes are soft, I mash a few pieces along with some beans to thicken the soup naturally.
I season to taste, drizzle with olive oil, and finish with black pepper.

Servings and timing

This recipe makes 4 servings. Prep time is about 5 minutes, cook time is 20 minutes, and the total time is around 25 minutes. Each serving has about 350 calories.

Variations

I sometimes swap frozen spinach for fresh kale or chard, adding them during the last few minutes of cooking.
For a non-vegan version, I add freshly grated parmesan cheese on top—it melts beautifully.
If I don’t have wine, I brighten the flavor with a squeeze of lemon juice at the end.
I like to mash more beans for an extra creamy texture, or leave them whole for a chunkier soup.
To make it heartier, I stir in leftover chicken or even small pasta shapes.

Storage/Reheating

I store leftovers in the fridge in an airtight container for up to 3–4 days. It reheats well on the stove over low heat or in the microwave. If the soup thickens too much, I stir in a splash of water or broth. I also freeze it in portions for up to 2 months, leaving space at the top of the container.

FAQs

Can I make this soup without wine?

Yes, I often skip the wine and add lemon juice at the end to give it the same brightness.

Can I use dried beans instead of canned?

Absolutely, but I soak and cook them ahead of time. Using canned beans just makes the recipe faster.

How do I make the soup thicker?

I mash some of the potatoes and beans directly in the pot, which gives the soup a creamy texture without adding cream.

Can I make this in a slow cooker?

Yes, I can adapt it by sautéing the veggies first, then adding everything to the slow cooker and letting it simmer for 3–4 hours on high or 6–7 on low.

What can I serve with white bean soup?

I love pairing it with crusty whole-grain bread, but it’s also great with a light salad or even a simple bruschetta.

Conclusion

This white bean soup is my go-to for a quick, nourishing meal that doesn’t compromise on flavor. I love how versatile it is, whether I keep it vegan or add a sprinkle of parmesan. It’s rich, cozy, and exactly the kind of soup I want on a chilly evening with some bread to soak up every last bit. Once I tried it, it quickly became a recipe I return to again and again.