The Best White Bean Soup (Creamy, Cozy & Ready in 30 Minutes)
If you’re craving a pot of comfort that’s creamy, hearty, and ridiculously simple, this white bean soup is the answer. Packed with pantry beans, fresh veggies, and a hint of rosemary, it simmers into a cozy bowl you’ll want to scoop up with crusty bread. The best part? It’s ready in about 30 minutes.
Ingredients
- Cannellini beans or other white beans such as navy or Great Northern
- Onion carrot, and celery
- Garlic
- Potatoes
- Spinach kale, or chard
- Tomato paste
- A splash of white wine
- Fresh rosemary sprig or dried
- Olive oil
- Paprika
- Salt and black pepper
- Vegetable broth or water with bouillon
Instructions
- Warm olive oil in a large pot over medium heat and sauté onion, carrot, and celery until soft and fragrant.
- Stir in garlic, beans, tomato paste, potatoes, rosemary, and paprika. Let everything cook together for a minute.
- Pour in the wine and let it simmer until mostly absorbed.
- Add broth and spinach, bring to a gentle boil, then cover and cook until potatoes are tender.
- Season with salt and pepper. Lightly mash some beans and potatoes in the pot for a creamier texture.
- Ladle into bowls, drizzle with olive oil, crack black pepper on top, and serve with bread.
Notes
Choose any white bean you like, swap greens, add smoked paprika or parmesan if not vegan. Mash part of the soup for a thicker feel. Store in fridge for 3 days or freeze for 2 months.