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THE BEST WHITE BEAN SOUP

A delicious, hearty soup that combines the creamy texture of white beans with fresh vegetables and aromatic herbs, perfect for any occasion.
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Préparation 15 minutes
Cuisson 30 minutes
Temps total 45 minutes
Portions: 4 servings
Plat: Main Course, Soup
Cuisine: American, Italian
Calories: 250
Ingredients Préparation Notes

Ingrédients
  

Main Ingredients
  • 2 cans 28 oz (800 grams) cannellini beans or white beans, drained You can substitute with chickpeas or lentils if allergic to cannellini beans.
  • 1 medium onion, diced Can be substituted with shallots or leeks.
  • 1 stalk celery, diced
  • 1 large carrot, diced
  • 1-2 cloves garlic, diced or pressed
  • 1 cup frozen spinach (optional) Kale or Swiss chard can be used instead.
  • 2 medium potatoes, peeled and cut into chunks Can replace with sweet potatoes or butternut squash.
  • 1 Tbsp olive oil, plus more for serving
  • 1 Tbsp tomato paste
  • 1/3 cup white wine (optional) Can be replaced with more vegetable broth or a splash of apple cider vinegar.
  • 1 sprig rosemary Or 1 Tbsp of chopped fresh leaves / 1/2 tsp of dried.
  • 2 cups 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

Préparation
 

Preparation
  1. Prep your workspace and ingredients: Wash your vegetables and gather all ingredients.
  2. Sauté the aromatics: Warm the olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery, stirring until the onion turns soft and translucent, about 5 minutes.
  3. Add garlic and beans: Introduce the diced garlic, drained beans, tomato paste, and potato chunks to the pot. Stir frequently for about a minute.
  4. Deglaze with white wine: Pour in the white wine (if using) and simmer for about a minute.
  5. Stir in spinach and broth: Add frozen spinach and vegetable broth along with a pinch of salt and black pepper. Raise the heat to bring the mixture to a boil.
  6. Let it simmer: Cover your pot, reduce the heat and let it simmer gently for 15 minutes.
  7. Check for doneness: Check if the potatoes are soft and the soup has thickened. Remove the pot from heat.
  8. Adjust seasoning: Taste and add more salt or pepper according to preference.
  9. Serve it up: Ladle the soup into bowls and drizzle a touch of olive oil on top.
  10. Enjoy: Enjoy your THE BEST WHITE BEAN SOUP, pairing it with crusty whole grain bread or sprinkle parmesan cheese on top.

Notes et conservation

Soup tastes even better the next day as the flavors meld together. It can be stored in the refrigerator for 3-4 days and frozen for up to 3 months.