Get ready to cozy up with a bowl of what is truly The Best White Bean Soup you will ever make. This incredible soup is thick, hearty, and absolutely packed with the rustic, comforting flavors of Tuscany. It’s a simple, one-pot wonder that is budget-friendly, naturally vegan, and comes together in just 20 minutes, making it the perfect meal for a busy weeknight. With a rich and savory broth, tender vegetables, and creamy cannellini beans, this is a Healthy Bean Soup that delivers gourmet flavor with minimal effort.
Why This is the Ultimate Easy White Bean Soup
This recipe is a game-changer for quick, healthy, and satisfying meals. Here’s why you’ll love it:
- Ready in 20 Minutes: This is the perfect meal for when you’re short on time but still want a delicious, home-cooked dinner.
- Incredibly Flavorful: The recipe starts with a classic Italian “soffritto” and is deglazed with a splash of white wine, building a deep, rich flavor base that tastes like it has been simmering for hours.
- Healthy and Nourishing: This Vegetarian Bean Soup is packed with plant-based protein, fiber, and vegetables, making it a wonderfully wholesome meal.
- Thick and Creamy (Without Cream!): The potatoes and beans are gently mashed at the end, which naturally thickens the soup and creates a wonderfully creamy texture without any dairy.
Your Simple Ingredient Checklist
This recipe uses a handful of simple, wholesome ingredients for its signature flavor.
The Ingredient Lineup:
- 2 cans (15-ounces each) of cannellini beans, rinsed and drained
- 1 large potato, peeled and diced
- 1 large onion, chopped
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried rosemary
- 2 tablespoons olive oil
- ¼ cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
- 4 cups vegetable broth
- 2 large handfuls of fresh spinach (optional)
- Salt and black pepper to taste
Step-by-Step Instructions
This impressive soup comes together easily right on your stovetop.
Part 1: Build the Flavor Base
- Sauté the Soffritto: Heat the olive oil in a large Dutch oven or pot over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for about 5-7 minutes, until the vegetables have softened. This aromatic base is called a “soffritto.”
- Add Aromatics: Add the minced garlic and dried rosemary to the pot and cook for one more minute until fragrant. Stir in the tomato paste and cook for another minute.
- Deglaze with Wine: Pour in the white wine to deglaze the pot, using a wooden spoon to scrape up any flavorful browned bits from the bottom. Let the wine cook for about a minute until it has mostly evaporated.
Part 2: Simmer and Finish
- Add Beans, Potatoes, and Broth: Add the rinsed cannellini beans, the diced potato, and the vegetable broth to the pot. Season with salt and pepper.
- Simmer: Bring the soup to a boil, then reduce the heat to low and let it simmer for 10-15 minutes, or until the potatoes are very tender and can be easily pierced with a fork.
- Thicken the Soup: Use a potato masher or the back of a wooden spoon to gently mash some of the beans and potatoes directly in the pot. This will release their starches and create a wonderfully thick and creamy consistency.
- Wilt the Spinach: If you are using spinach, stir it into the hot soup until it has just wilted.
- Serve: Ladle the hot soup into bowls. Serve with a drizzle of good quality olive oil, a crack of black pepper, and a side of crusty bread for dipping.
Frequently Asked Questions (FAQ)
1. What kind of white beans are best for this soup? This Easy White Bean Soup is fantastic with canned cannellini beans, which are creamy and hold their shape well. However, you can also use other white beans like Great Northern beans or navy beans with excellent results.
2. Can I make this a White Bean and Kale Soup? Absolutely! To make a White Bean and Kale Soup, simply substitute the spinach with a few large handfuls of chopped kale (with the tough stems removed). Add the kale to the soup and let it simmer for about 5-10 minutes, as it takes a bit longer to become tender than spinach does.
3. Do I have to use the white wine? While the white wine adds a wonderful depth of flavor, you can absolutely make the soup without it. If you omit the wine, simply deglaze the pan with a splash of the vegetable broth instead.
4. How do I store and reheat leftovers? Store leftover soup in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it cools. Reheat it gently in a saucepan on the stovetop over low heat, stirring occasionally. You may need to add a splash of water or vegetable broth to thin it back down to your desired consistency.
The Best White Bean Soup: A Cozy, 20-Minute Meal
Equipment
- Dutch Oven or Soup Pot For simmering the soup
- Wooden spoon For stirring and deglazing
- Potato masher For thickening the soup naturally
- Ladle For serving
Ingredients
- 2 cans (15 oz) cannellini beans, rinsed and drained
- 1 large potato, peeled and diced
- 1 large onion, chopped
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp dried rosemary
- 2 tbsp olive oil
- ¼ cup dry white wine (Sauvignon Blanc or Pinot Grigio)
- 4 cups vegetable broth
- 2 handfuls fresh spinach (optional)
- Salt and black pepper, to taste
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Add onion, carrots, and celery. Cook 5–7 minutes until softened.
- Add garlic, rosemary, and tomato paste. Cook 1–2 minutes until fragrant.
- Deglaze with white wine, scraping the pot. Let it simmer 1 minute until mostly evaporated.
- Add cannellini beans, diced potato, and vegetable broth. Season with salt and pepper. Bring to a boil, then simmer 10–15 minutes until potatoes are tender.
- Use a potato masher or spoon to gently mash some beans and potatoes in the pot for a naturally creamy texture.
- If using spinach, stir it in until wilted. Taste and adjust seasoning. Ladle into bowls and drizzle with olive oil before serving.