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
Instructions
- Heat olive oil in a pot over medium heat. Sauté onion, celery, and carrot until softened.
- Add garlic, beans, tomato paste, potatoes, rosemary, and paprika. Stir for 1 minute.
- Pour in white wine and cook until liquid reduces.
- Add vegetable broth and spinach. Bring to a boil, then cover and simmer for 15 minutes.
- When potatoes are tender, mash a few pieces along with some beans in the pot to thicken the soup naturally.
- Season with salt and pepper. Drizzle with olive oil and serve warm with bread.
Notes
- Swap spinach for kale or chard for variation.
- Add grated parmesan for a non-vegan version.
- If no wine, finish with a squeeze of lemon juice.
- Mash more beans for creamier soup, or leave whole for chunkier texture.
- Stir in chicken or pasta for a heartier version.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
