The Best White Bean Soup: A Cozy, 20-Minute Meal
This hearty White Bean Soup is naturally creamy, vegan, and packed with rustic Tuscan flavor. With cannellini beans, vegetables, and fresh herbs, it’s a 20-minute, one-pot wonder that’s healthy, comforting, and perfect for busy nights.
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.
Notes
For extra creaminess, mash more beans and potatoes directly in the pot. A drizzle of olive oil before serving adds incredible flavor.