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
Scale
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.
