THE BEST WHITE BEAN SOUP

Written by Clara Rose

Why Make This Recipe

This white bean soup is not just delicious; it is also hearty and comforting. Packed with nutrients from the beans and vegetables, it is a wonderful option for a warm meal on a chilly day. The creamy texture and rich flavors make it perfect for any occasion, whether it’s a family dinner or a cozy night in. for more recipes

How to Make The Best White Bean Soup

Ingredients:

• 2 cans (28oz – 800 grams) cannellini beans or white beans, drained
• 1 medium-size onion, diced
• 1 celery stalk, diced
• 1 large carrot, diced
• 1-2 garlic cloves, diced or pressed
• 1 cup (7 oz – 200 grams) frozen spinach (optional)
• 2 medium-size potatoes, peeled and cut into chunks
• 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 of chopped fresh leaves/1/2 tsp of 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

Directions:

1. Warm the olive oil in a large pot over medium heat. Once the oil is shimmering, add the diced onion, carrot, and celery.
2. Cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
3. Add the garlic, beans, tomato paste, potatoes, rosemary (whole sprig, chopped, or dried), and paprika (if using). Cook, stirring frequently, for about 1 minute.
4. Add the wine, stir well, and let it simmer until it has evaporated, cooking for another minute.
5. Then add the frozen spinach, vegetable broth, and a good pinch of salt and pepper. Raise the heat to bring the mixture to a boil, then cover the pot, reduce the heat, and cook gently for 15 minutes.
6. When the potatoes are soft and the soup is thick and creamy, remove the pot from heat. Take out the sprig of rosemary. Taste and season with salt and pepper as needed.
7. Divide into bowls, drizzle with olive oil or extra virgin olive oil, and add more freshly ground black pepper if you like. Serve with crusty whole grain bread and, if desired, add freshly grated parmesan cheese for extra flavor. Enjoy!

How to Serve The Best White Bean Soup

The best way to serve this white bean soup is hot and fresh from the pot. Pair it with a slice of crusty whole grain bread to soak up the flavorful broth. For an extra touch, sprinkle some freshly grated parmesan cheese on top. This makes the meal even more satisfying.

How to Store The Best White Bean Soup

If you have leftovers, store the soup in an airtight container in the refrigerator. It will keep well for about 3 to 4 days. You can also freeze the soup for future meals. Just make sure to let it cool completely before transferring it to the freezer. It can be frozen for up to 3 months. To reheat, simply thaw it in the refrigerator overnight and warm it on the stove.

Tips to Make The Best White Bean Soup

• Adjust the seasoning to your taste. Start with less salt and add more as needed since different vegetable broths can vary in saltiness.
• You can use fresh spinach instead of frozen if you prefer. Just add it at the end of cooking for a bright and fresh flavor.
• To make the soup even creamier, blend a portion of it with a blender after cooking and mix it back in.
• Feel free to add proteins like diced chicken or sausage for a heartier soup.

Variation

For a touch of spice, you can add a diced chili or sprinkle in some red pepper flakes while cooking. You can also switch up the vegetables by adding zucchini or bell peppers to enhance the flavors.

FAQs

1. Can I use different types of beans?
Yes, you can use other types of beans like navy beans or great northern beans, but cannellini beans give a great creamy texture.

2. Is this soup vegan?
Yes, this white bean soup is vegan as long as you don’t add parmesan cheese.

3. Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day, as the flavors meld together. Just store it in the fridge or freezer as mentioned above.

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