Go Back
White bean soup with cannellini beans, potatoes, vegetables, spinach, and herbs

White Bean Soup with Cannellini Beans and Potatoes

This white bean soup is a hearty, creamy bowl of cannellini beans, tender potatoes, vegetables, and herbs with a savory, comforting flavor. It is an easy choice for a cozy weeknight meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 cans (28 oz / 800 g) cannellini beans or white beans, drained
  • 1 medium onion, diced
  • 1 celery stalk, diced
  • 1 large carrot, diced
  • 1-2 garlic cloves, diced or pressed
  • 1 cup (7 oz / 200 g) frozen spinach, optional
  • 2 medium 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 chopped fresh rosemary leaves or 1/2 tsp dried rosemary
  • 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

Method
 

Cooking
  1. Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and celery, then cook for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent.
  2. Stir in the garlic, cannellini beans, tomato paste, potatoes, rosemary, and paprika if using. Cook for about 1 minute, stirring frequently.
  3. Add the white wine and simmer for 1 minute, stirring as it cooks, until the wine has evaporated.
  4. Add the frozen spinach, vegetable broth, salt, and black pepper. Bring the soup to a boil.
  5. Cover the pot, lower the heat, and gently simmer for 15 minutes, or until the potatoes are tender and the soup has become thick and creamy.
Serving
  1. Take the pot off the heat and remove the rosemary sprig. Taste and adjust the salt and black pepper as needed.
  2. Ladle the hot soup into bowls and drizzle with olive oil and additional black pepper if desired. Serve with crusty whole grain bread and optionally add freshly grated Parmesan cheese.

Notes

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.