White Bean Soup Bliss
Hola! If you’ve ever thought that beans are boring, this creamy flavor-packed white bean soup will change your mind. Growing up in sunny Orlando, I learned in my mama’s kitchen that food is about warmth and connection. This recipe is inspired by those lessons, bringing together humble beans with Mediterranean flair. Every spoonful is comforting, hearty, and soul-soothing. Whether you’re looking for a quick dinner, a budget-friendly meal, or a cozy bowl to share with family, this creamy vegan white bean soup hits the spot. Get ready, because this might just become your new favorite homemade soup recipe.
Quick Recipe Overview
| Prep Time | 5 minutes |
|---|---|
| Cook Time | 20 minutes |
| Total Time | 25 minutes |
| Servings | 4 |
| Difficulty | Easy |
| Cuisine | Mediterranean, Vegan, Gluten-Free |
| Best Season | Fall and Winter |
Why You’ll Love This Recipe
- Creamy and hearty: The potatoes and beans blend into a rich texture that feels indulgent without heavy cream.
- Quick and easy: From start to finish, this soup takes just 25 minutes, making it perfect for busy weeknights.
- Budget-friendly: Using pantry staples like canned beans and frozen spinach keeps costs low while flavor stays high.
- Wholesome and nutritious: Packed with fiber, protein, and vitamins, this soup fuels you while tasting amazing.
- Versatile: You can enjoy it as a light dinner with bread, or as part of a bigger meal with sides.
The Best White Bean Soup Recipe
- Total Time: 25 minutes
- Yield: 4 1x
- Diet: Vegan
Description
This creamy vegan white bean soup is rich, hearty, and full of Mediterranean flavor. It’s ready in just 25 minutes and perfect for busy weeknights or cozy weekends. Budget-friendly, nutritious, and absolutely delicious!
Ingredients
- 2 cans (28oz / 800 g) cannellini beans, drained
- 1 medium onion, diced
- 1 celery stalk, diced
- 1 large carrot, diced
- 1–2 garlic cloves, diced or pressed
- 1 cup (200 g) frozen spinach (optional)
- 2 medium potatoes, peeled and chunked
- 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 fresh chopped / 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)
Instructions
1. Warm olive oil in a large pot over medium heat. Once shimmering, add onion, carrot, and celery. Cook for about 5 minutes, stirring often, until the onion is translucent.
2. Stir in garlic, beans, tomato paste, potatoes, rosemary, and paprika if using. Cook for 1 minute, letting flavors bloom.
3. Pour in white wine, stir well, and simmer for 1 minute until the alcohol cooks off.
4. Add frozen spinach, vegetable broth, salt, and pepper. Increase heat and bring to a boil. Cover, reduce heat, and simmer for 15 minutes.
5. When potatoes are tender and soup is creamy, remove the rosemary sprig. Taste and adjust salt and pepper as needed.
6. Ladle into bowls, drizzle with olive oil, and finish with fresh cracked black pepper. Serve with crusty bread and optional Parmesan if not vegan.
Notes
Taste before adding extra salt, especially if using a salty broth.
Store in an airtight container in the fridge for up to 3 days.
Freeze in containers with space at the top for up to 2 months.
Use fresh spinach or kale instead of frozen if preferred.
For a smoother texture, blend half the soup before serving.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: Mediterranean, Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 160mg
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 57g
- Fiber: 13g
- Protein: 19g
Ingredients
- 2 cans (28oz / 800 g) cannellini beans, drained
- 1 medium onion, diced
- 1 celery stalk, diced
- 1 large carrot, diced
- 1–2 garlic cloves, diced or pressed
- 1 cup (200 g) frozen spinach (optional)
- 2 medium potatoes, peeled and chunked
- 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 fresh chopped / 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)
Ingredient Tips
| Ingredient | Tip |
| Cannellini Beans | Rinse and drain well for the creamiest soup base. You can also use navy or great northern beans. |
| Potatoes | Russet potatoes give a thicker texture, while Yukon Golds stay slightly buttery. |
| Rosemary | Fresh rosemary adds a deeper aroma, but dried works perfectly in a pinch. |
| Spinach | Frozen spinach is convenient, but fresh spinach or kale makes the soup extra vibrant. |
| Vegetable Broth | Use low-sodium broth to control salt levels. Homemade broth gives the richest flavor. |
Step-by-Step Instructions
- Warm olive oil in a large pot over medium heat. Once shimmering, add onion, carrot, and celery. Cook for about 5 minutes, stirring often, until the onion is translucent.
- Stir in garlic, beans, tomato paste, potatoes, rosemary, and paprika if using. Cook for 1 minute, letting flavors bloom.
- Pour in white wine, stir well, and simmer for 1 minute until the alcohol cooks off.
- Add frozen spinach, vegetable broth, salt, and pepper. Increase heat and bring to a boil. Cover, reduce heat, and simmer for 15 minutes.
- When potatoes are tender and soup is creamy, remove the rosemary sprig. Taste and adjust salt and pepper as needed.
- Ladle into bowls, drizzle with olive oil, and finish with fresh cracked black pepper. Serve with crusty bread and optional Parmesan if not vegan.
Helpful Tips
- Taste before adding extra salt, especially if using a salty broth.
- Chop vegetables evenly so they cook at the same rate.
- Stir often to prevent sticking, especially when thickening.
- A drizzle of good olive oil at the end adds depth and richness.
Expert Tips for the Best Results
- Use canned beans for speed: They cut down cooking time drastically while still giving a creamy texture.
- Cook potatoes until tender: This ensures they break down slightly, adding natural thickness.
- Don’t skip the wine: It adds brightness and depth to balance the creaminess.
- Finish with fresh herbs: A sprinkle of parsley or thyme can make the flavors pop.
Recipe Variations
- White Bean and Fennel Soup: Add thinly sliced fennel for a sweet, slightly licorice note that pairs beautifully with beans.
- Creamy Vegan White Bean Soup: Blend half the soup before serving for an ultra-smooth, velvety bowl.
- 15-Minute White Bean Soup: Skip the potatoes and use pre-cooked greens for a faster version.
- Spicy Bean Soup: Add chili flakes or cayenne for a kick of heat.
Make Ahead & Freezer Tips
This soup tastes even better the next day as flavors meld. Store in an airtight container in the fridge for up to 3 days. For freezing, divide into containers leaving space at the top, and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
Serving Suggestions
Serve this soup steaming hot with a drizzle of olive oil and crusty whole grain bread. If you’re not keeping it vegan, sprinkle Parmesan on top. For presentation, garnish with fresh rosemary or parsley.
Pairing Ideas
Pair with a crisp white wine like Sauvignon Blanc, or a sparkling water with lemon for a lighter option. As a side, consider a simple green salad or roasted vegetables for a complete meal.
Storage and Reheating Tips
Keep leftovers in the fridge for up to 3 days. Reheat on the stovetop over medium heat with a splash of broth or water to loosen the texture. For a quicker option, microwave in 1-minute intervals, stirring between each.
Frequently Asked Questions
Can I use dried beans instead of canned?
Yes, but soak them overnight and cook until tender before starting the recipe.
Can I skip the wine?
Absolutely. Replace with extra broth or a splash of lemon juice for brightness.
What can I use instead of rosemary?
Thyme, oregano, or sage are excellent alternatives.
How do I make it creamier?
Blend part of the soup with an immersion blender, then stir back in.
Is this soup low calorie?
Yes, with just 350 calories per serving, it’s filling yet light.
Can I add protein?
Yes, add shredded chicken, turkey, or tofu cubes for extra protein.
Can I use fresh spinach instead of frozen?
Yes, just add it in the last 5 minutes of cooking so it stays bright green.
Nutrition Info
| Serving Size | 1 bowl |
| Calories | 350 |
| Protein | 19 g |
| Carbohydrates | 57 g |
| Fat | 5 g |
| Fiber | 13 g |
| Sugar | 5 g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This creamy white bean soup is proof that simple ingredients can create something extraordinary. Quick, nourishing, and full of flavor, it’s the perfect recipe to cozy up with. Give it a try, and let your kitchen be filled with the aroma of comfort and love.
