If you’ve been on the hunt for a cozy, comforting bowl of goodness, look no further because you’ve just found The Best White Bean Soup Recipe. This hearty soup is absolutely brimming with creamy cannellini beans, fresh vegetables, and a rich, savory broth that warms you from the inside out. Every spoonful boasts a beautiful balance of flavors and textures, making it the perfect meal for a busy weeknight or a lazy weekend. Trust me, once you make this soup, it will quickly become your go-to comfort food that you’ll want to share with everyone you know.
Ingredients You’ll Need
The magic of The Best White Bean Soup Recipe comes together thanks to a simple yet thoughtfully selected list of ingredients. Each item plays a crucial role—from the tender cannellini beans providing creamy body, to the aromatic vegetables that build layers of flavor and the subtle notes from olive oil and white wine that elevate the entire dish.
- Cannellini beans: Creamy white beans form the soul of the soup and deliver satisfying protein and fiber.
- Onion: Diced onion adds a sweet, savory depth that builds a flavorful base.
- Celery stalk: Offers subtle herbal notes and crunch that round out the texture.
- Carrot: Adds sweetness and a pop of bright color to the broth.
- Garlic cloves: Minced garlic imparts a punch of aroma and warmth.
- Potatoes: Chopped potatoes thicken the soup naturally and make it wonderfully hearty.
- Olive oil: A good-quality olive oil brings richness and helps cook the veggies perfectly.
- Tomato paste: Concentrated tomato flavor balances the soup with slight acidity and sweetness.
- White wine: Adds bright, subtle complexity and lifts the flavors beautifully as it simmers away.
- Vegetable broth: The comforting liquid foundation that pulls all the ingredients together.
- Rosemary: Fresh or dried rosemary infuses a lovely aromatic earthiness.
- Salt and pepper: Essential seasonings to highlight each component’s natural flavor.
How to Make The Best White Bean Soup Recipe
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat. Toss in the onions, carrots, and celery, and cook until they become soft and fragrant. This foundational step builds incredible flavor and aroma, setting the tone for the hearty white bean soup you’re creating.
Step 2: Add Garlic, Beans, and Tomato Paste
Next, stir in the minced garlic, drained cannellini beans, and a generous dollop of tomato paste. Add the chopped potatoes and rosemary for an herbaceous note. Let this mixture cook for about one minute, allowing the tomato paste to caramelize slightly and the garlic to release its essential oils.
Step 3: Deglaze with White Wine
Pour in the white wine and give everything a good stir. Let the wine simmer and reduce until it almost completely evaporates, which concentrates the flavors and leaves a subtle fruity brightness behind.
Step 4: Add Broth and Simmer
Pour in the vegetable broth to cover the ingredients. Season the mixture with salt and pepper to taste. Bring everything to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for about 15 minutes, or until the potatoes are tender and all the flavors have melded beautifully.
Step 5: Final Seasoning and Serve
Before serving, taste the soup and adjust the seasoning if necessary. A light drizzle of olive oil over each serving adds a lovely, rich finish that enhances the soup’s warmth and comfort. And just like that, you’ve made The Best White Bean Soup Recipe with simple steps and incredible results!
How to Serve The Best White Bean Soup Recipe
Garnishes
For garnishes, think fresh and vibrant. A sprinkle of freshly chopped parsley or some thinly sliced green onions adds a bright freshness that contrasts wonderfully with the warm, creamy soup. You could even add a sprinkle of grated Parmesan for a slightly salty, nutty layer.
Side Dishes
This soup pairs beautifully with crusty bread—think rustic baguette or a chewy sourdough—to soak up every last drop. A simple green salad with a light vinaigrette also makes a refreshing complement to offset the rich texture of the soup.
Creative Ways to Present
For a fun twist, serve the soup in individual bread bowls. It makes the meal feel special and adds an edible element that everyone will love. Another idea is to drizzle a flavored oil, like chili or herb-infused olive oil, on top for an extra burst of color and taste.
Make Ahead and Storage
Storing Leftovers
The Best White Bean Soup Recipe stores wonderfully in the fridge for up to 4 days. Simply transfer leftovers to an airtight container and keep chilled to maintain flavor and freshness. Soups like this often taste even better the next day as the flavors deepen.
Freezing
If you want to save some for later, you can freeze the soup in portioned containers for up to 3 months. Just be sure to cool it completely before freezing, and leave some space at the top of the container since the soup will expand as it freezes.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally until warmed through. If the soup thickened while stored, add a splash of vegetable broth or water to loosen the texture back to your preferred consistency.
FAQs
Can I use dried beans instead of canned?
Absolutely! If using dried cannellini beans, be sure to soak them overnight and cook them thoroughly before adding to the soup. This will ensure they have the perfect tender texture and absorb the flavors well.
What can I substitute for white wine?
You can substitute vegetable broth or a bit of apple cider vinegar in place of white wine. Both options provide acidity to brighten the soup, though the subtle fruity notes of wine add a slightly different layer of complexity.
Is this soup vegan?
Yes! This recipe is completely vegan, especially if you skip any cheese garnishes or choose a vegan-friendly alternative, making it perfect for plant-based eaters craving a hearty meal.
Can I add greens to the soup?
Definitely! Adding spinach, kale, or Swiss chard towards the end of simmering boosts nutrition and adds lovely color. Just stir them in during the last few minutes so they wilt but remain vibrant.
How thick should the soup be?
The Best White Bean Soup Recipe is wonderfully thick and creamy thanks to the beans and potatoes, but it should still be spoonable and not overly heavy. If it feels too thick, just thin it out with a little more broth or water as you reheat.
Final Thoughts
I can’t recommend enough that you make The Best White Bean Soup Recipe as soon as possible. It’s simple, satisfying, and packed with wholesome ingredients that come together effortlessly in one pot. Whether you’re feeding a family or just treating yourself to a cozy night in, this soup is sure to become a beloved classic that you’ll want to make over and over again. Give it a try and enjoy every warm, flavorful bite!
Print
The Best White Bean Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A hearty and comforting white bean soup packed with cannellini beans, vegetables, and a flavorful blend of herbs and wine. Perfect for a cozy meal, this soup is easy to prepare and rich in wholesome ingredients, suitable for a satisfying lunch or dinner.
Ingredients
Beans and Vegetables
- 2 cans (28 oz each) cannellini beans
- 1 medium onion, diced
- 1 celery stalk, diced
- 1 large carrot, diced
- 1–2 garlic cloves, minced
- 2 medium potatoes, chopped
Liquids and Flavorings
- 1 tbsp olive oil
- 1 tbsp tomato paste
- 1/3 cup white wine
- 2 cups vegetable broth
- Salt and pepper, to taste
- Optional: Fresh rosemary, to taste
- Optional: Spinach, a handful (if desired)
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onions, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and aromatic, about 5-7 minutes.
- Add Aromatics and Beans: Stir in the minced garlic, drained cannellini beans, tomato paste, chopped potatoes, and rosemary if using. Cook for about one minute to let the flavors combine and the tomato paste become fragrant.
- Deglaze with Wine: Pour in the white wine and allow it to simmer until the liquid has mostly evaporated, which helps concentrate the flavors and lift any caramelized bits from the pot.
- Add Broth and Spinach: Pour in the vegetable broth and add the spinach if using. Season the soup with salt and pepper. Bring the mixture to a rolling boil.
- Simmer: Once boiling, cover the pot and reduce heat to low. Let the soup simmer gently for about 15 minutes, or until the potatoes are tender and the flavors are fully developed.
- Final Seasoning and Serve: Taste the soup and adjust seasoning as needed. Serve warm, drizzled with a little extra olive oil if desired for richness.
Notes
- Feel free to add fresh herbs like thyme or parsley for additional flavor.
- For a creamier texture, partially blend the soup with an immersion blender before adding spinach.
- Using canned beans helps reduce prep time, but rinsing them well can reduce sodium content.
- This soup can be stored in the refrigerator for up to 3 days and freezes well.
- To make it vegan, ensure the vegetable broth is plant-based and free from animal products.
