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The Best White Bean Soup

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A warm and comforting white bean soup perfect for chilly weather, infused with the goodness of vegetables and herbs.

Ingredients

Scale
  • 2 cans (28oz – 800 grams) cannellini 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

Instructions

  1. Sauté the aromatics: In a large pot, heat olive oil over medium heat. Toss in the diced onion, celery, and carrot. Sauté for about 5-7 minutes.
  2. Add garlic: Stir in the garlic and cook for about a minute.
  3. Incorporate tomato paste and wine: Add tomato paste, mix well, then pour in white wine and simmer for 2-3 minutes.
  4. Add potatoes and beans: Toss in potato chunks, drained beans, rosemary, and paprika.
  5. Pour in the broth: Add vegetable broth, bring to a gentle boil, cover, and simmer for 20-25 minutes.
  6. Blend for creaminess: Use an immersion blender for a smoother texture or mash some beans for chunkiness.
  7. Stir in spinach (if using) and let cook for an additional 5 minutes.
  8. Season to taste: Adjust with salt and pepper before serving.

Notes

Feel free to add leftover vegetables for more flavor and nutrition. This soup also freezes well for up to three months.

Nutrition

Keywords: white bean soup, comforting soup, vegetarian recipe, cozy meal

Find it online: https://sprinklespoon.com/creamy-white-bean-soup-20-minutes-weeknight-comfort/