1. Can I use different types of beans for this soup?

Yes, you can! While cannellini beans are the most commonly used for white bean soup, you can substitute them with navy beans or Great Northern beans if needed. Each type of white bean will bring a slightly different texture but will work well in this recipe.

2. Can I make white bean soup in advance?

Absolutely! This white bean soup actually tastes even better the next day as the flavors continue to develop. You can store it in an airtight container in the fridge for up to 3-4 days. It also freezes well, so you can make a large batch and enjoy it later.

3. How can I make this white bean soup thicker?

If you prefer a thicker soup, you can mash some of the beans and potatoes as they cook. This will create a creamy, velvety texture. Alternatively, you can add more potatoes or a spoonful of mashed beans to achieve the desired consistency.

4. Is this white bean soup suitable for a gluten-free diet?

Yes, this white bean soup is naturally gluten-free! It’s made with wholesome ingredients like beans, vegetables, and olive oil, so it’s a great option for those following a gluten-free diet. Just make sure to check that your vegetable broth is also gluten-free if you're using store-bought.

White Bean Soup Recipe – Healthy & Delicious

Name: White Bean Soup Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 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) 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

Description

This white bean soup recipe is a creamy, flavorful, and comforting dish that is easy to make and packed with nutrients. It combines cannellini beans, vegetables, and aromatic herbs for a satisfying vegan and gluten-free meal.

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) 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

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Instructions

Heat olive oil in a large pot over medium heat. Once the oil is shimmering, add diced onion, carrot, and celery. Cook for about 5 minutes, stirring occasionally until the onion is soft and translucent.
Add garlic and cook for 1 minute, then add the beans, tomato paste, potatoes, rosemary, and paprika (if using). Stir to combine.
Pour in the white wine and stir well. Let it simmer for 1-2 minutes until the wine has evaporated.
Add frozen spinach, vegetable broth, and a pinch of salt and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes until the potatoes are soft and the soup has thickened.
Remove the rosemary sprig, adjust seasoning with salt and pepper, and serve the soup with a drizzle of olive oil and freshly ground black pepper. Optionally, serve with crusty whole-grain bread.

Notes

For a thicker soup, mash some of the potatoes and beans with a spoon as it cooks.
Use fresh spinach in place of frozen if preferred. Add it in the last 5 minutes of cooking.
If you don’t have white wine, substitute with vegetable broth or a splash of lemon juice for acidity.
The soup keeps well in the fridge for up to 3-4 days and can be frozen for up to 2 months.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: Mediterranean

Nutrition

Serving Size: 1 bowl
Calories: 350 kcal
Sugar: 5 g
Sodium: 160 mg
Fat: 5 g
Saturated Fat: 1 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 57 g
Fiber: 13 g
Protein: 19 g
Cholesterol: 0 mg