THE BEST WHITE BEAN SOUP

THE BEST WHITE BEAN SOUP is a warm and comforting bowl of deliciousness, perfect for cozy evenings or any time you need a little pick-me-up. It combines hearty beans, fresh vegetables, and aromatic herbs to create a satisfyingly creamy soup that warms your soul. This recipe is not only easy to follow, but it’s also versatile, healthy, and absolutely delightful. If you’re searching for a dish that’s both nourishing and bursting with flavor, look no further!

Why Make This THE BEST WHITE BEAN SOUP

You might be wondering what sets this soup apart from all the others. For starters, the balance of flavors and textures in this white bean soup is simply divine. The creamy cannellini beans pair perfectly with tender vegetables, while the herbs elevate the taste to new heights. You can customize it by adding spinach or other greens, making it as hearty or light as you desire. Plus, it’s an excellent source of protein and fiber, making it a wholesome choice for both lunch and dinner. Whether you’re trying to impress guests or just want a cozy meal for yourself, this soup is sure to become a favorite.

How to Make THE BEST WHITE BEAN SOUP

Making THE BEST WHITE BEAN SOUP is a straightforward process that requires just a few simple steps. Start by warming olive oil in a large pot; this helps release the flavors of the vegetables. As you sauté the onions, carrots, and celery, your kitchen will fill with a comforting aroma. Then, add the garlic and beans, stirring everything together to create a delicious base. Incorporating wine gives the soup depth of flavor, and simmering with broth and potatoes brings everything together beautifully. In no time, you’ll have a rich and creamy soup that beckons to be served with warm, crusty bread.

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

Directions:

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) and paprika (if using). Cook, stirring frequently, for about 1 minute.
Pour in the wine, stir well, and let it simmer until it has evaporated, cooking for another minute.

Then add the frozen spinach, vegetable broth, and a good pinch of salt and pepper. Raise the heat, bringing the mixture to a boil. After it boils, 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, then take out the rosemary sprig. Taste and season with more salt and pepper as needed (I usually add a pinch of salt at the beginning and then another 1/2 tsp later).
Divide into bowls, drizzle with olive oil or extra virgin olive oil, and add more freshly ground black pepper if you like. Serve with crusty whole grain bread and, if you don’t keep it vegan, add freshly grated parmesan cheese for extra flavor. Enjoy!

Nutritional Information

Per serving (approx. 1 cup):

Calories: 320
Total Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 680mg
Total Carbohydrates: 54g
Dietary Fiber: 12g
Sugars: 3g
Protein: 12g

How to Serve THE BEST WHITE BEAN SOUP

This soup shines as a satisfying main course, especially when served alongside crusty whole grain bread for dipping. It’s also a great starter for a dinner party. For those looking for a creamier texture, consider garnishing with a dollop of sour cream or, for a vegan option, a sprinkle of nutritional yeast. Pair it with a light salad for a complete meal or serve it in smaller portions as an appetizer.

How to Store THE BEST WHITE BEAN SOUP

You can store any leftover soup in an airtight container in the refrigerator for up to 4 days. If you want to keep it for longer, consider freezing it! Just let it cool completely, then transfer it to freezer-safe bags or containers. It can be frozen for up to 3 months. When you’re ready to enjoy it again, thaw it in the refrigerator overnight and reheat on the stovetop or in the microwave.

Expert Tips for Perfect THE BEST WHITE BEAN SOUP

If you prefer a thicker soup, mash some of the beans before adding them or blend a portion after cooking and mix it back in.

Feel free to switch up the vegetables based on what you have on hand—zucchini, bell peppers, or kale all work well.
Adding a splash of lemon juice before serving brightens the flavors and adds a refreshing touch.

Delicious Variations

Italian Twist: Add Italian sausage and fresh basil for a hearty variation.

Spicy Kick: Toss in some red pepper flakes for an added heat.
Creamy Style: Stir in coconut milk for a creamy texture with a hint of sweetness.

Frequently Asked Questions

Can I use dried beans instead of canned?
Yes, if you prefer using dried beans, soak them overnight and then cook them until tender before adding to the soup.
What can I substitute for white wine?
You can use vegetable broth or apple cider vinegar diluted with water in place of white wine for a similar acidity boost.

Is there a way to make it gluten-free?
Absolutely! Just ensure that your vegetable broth is gluten-free, and you are good to go.

Conclusion

THE BEST WHITE BEAN SOUP is not just another recipe; it’s a comforting hug in a bowl that’s perfect for any occasion. With its hearty ingredients and easy preparation, this soup is a fantastic addition to any meal plan. Go ahead and give it a try—your taste buds will thank you! Don’t forget to share your cooking experiences, tips, and variations you’ve tried. Happy cooking!