Description
A warm and comforting white bean soup, perfect for chilly days, packed with nutritious ingredients and flavor.
Ingredients
Scale
- 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) non-alcoholic white wine or vegetable broth
- 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
Instructions
- Warm the olive oil in a large pot over medium heat. Once the oil is shimmering, add the diced onion, carrot, and celery. Cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
- Add the garlic, beans, tomato paste, potatoes, rosemary (whole sprig, chopped, or dried, whatever’s easier for you), and paprika (if using). Cook, stirring frequently, for about 1 minute.
- Pour in the non-alcoholic white wine or vegetable broth and stir well. Let it simmer until it has evaporated, cooking for another minute.
- Then, add the frozen spinach, the vegetable broth, and a good pinch of salt and pepper. Raise the heat and bring the mixture to a boil. Cover the pot, reduce the heat, and cook gently for 15 minutes.
- When the potatoes are soft and the soup is thick and creamy, remove the pot from heat and then take out the sprig of rosemary. Taste and season with salt and pepper.
- Divide into bowls, drizzle with extra virgin olive oil, and add freshly ground black pepper if desired. Serve with crusty whole-grain bread and, if you don’t keep it vegan, freshly grated parmesan cheese for extra flavor. Enjoy!
Notes
This soup tastes even better the next day! Store in an airtight container in the fridge for up to 4 days or freeze for longer shelf-life.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg