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BEST WHITE BEAN SOUP

Best White Bean Soup for Quick Vegan Comfort You’ll Love

Discover the BEST WHITE BEAN SOUP, a creamy, vegan delight ready in just 20 minutes. Perfectly wholesome and budget-friendly!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Soups
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 cans Cannellini Beans (28oz/800g) Feel free to substitute with Great Northern or navy beans.
  • 1 medium Onion Diced finely for even cooking.
  • 1 stalk Celery Diced to match the onion for consistent texture.
  • 1 large Carrot Diced uniformly to ensure even cooking.
  • 1-2 cloves Garlic Minced for best flavor release.
  • 1 cup Frozen Spinach Optional; can swap with kale or chard.
  • 2 medium Potatoes Peeled and cut into chunks.
For Flavor Enhancements
  • 1 Tbsp Olive Oil For sautéing the vegetables.
  • 1 Tbsp Tomato Paste Deepens flavor.
  • 1/3 cup White Wine Substitute with broth or lemon juice if avoiding alcohol.
  • 1 sprig Rosemary Or 1 Tbsp fresh, 1/2 tsp dried.
  • 2 cups Vegetable Broth/Hot Water Opt for low-sodium broth for better control of salt levels.
  • 1/2 tsp Paprika Optional; adds a touch of smokiness.
For Finishing Touches
  • 1/2 tsp Salt Plus more to taste.
  • 1/8 tsp Black Pepper Plus more to taste.

Equipment

  • Large pot

Method
 

Cooking Steps
  1. In a large pot, pour in 1 tablespoon of olive oil and heat over medium heat until it shimmers, about 1-2 minutes.
  2. Add the diced onion, carrot, and celery to the pot, stirring well to combine. Sauté for around 5 minutes until the onions become translucent.
  3. Stir in the minced garlic and cook for an additional minute. Then, add two cans of drained cannellini beans, tomato paste and chopped potatoes to the pot.
  4. Pour in ⅓ cup of white wine and let it simmer for about 1 minute.
  5. Add 2 cups of vegetable broth and 1 cup of frozen spinach to the pot. Bring the mixture to a boil.
  6. Once boiling, reduce the heat to low, cover the pot, and let it simmer for approximately 15 minutes.
  7. After 15 minutes, remove the rosemary sprig from the pot and taste the soup. Adjust seasoning as needed.
  8. Ladle your warm soup into bowls, drizzling a touch more olive oil on top and serving with crusty whole grain bread.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 35gProtein: 10gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 400mgPotassium: 600mgFiber: 10gSugar: 3gVitamin A: 1500IUVitamin C: 15mgCalcium: 60mgIron: 3mg

Notes

This soup can be customized with different beans and seasonal vegetables, making it a versatile recipe.

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