Description
This creamy and comforting White Bean Soup is a hearty and nutritious meal perfect for any season. Made with cannellini beans, fresh vegetables, and fragrant herbs, this soup blends smooth and chunky textures for a satisfying experience. Topped with optional parmesan cheese, it pairs beautifully with fresh bread for a complete meal.
Ingredients
Scale
Main Ingredients
- 1 Tbsp. olive oil
- 1 medium yellow onion
- 2 15 oz. cans Cannellini beans; any white bean will work, rinsed and drained
- 1 1/2 cups carrots; chopped
- 1 1/2 cups celery; chopped
- 1 cup Yukon Gold potatoes; chopped
- 4 cloves garlic; minced
- 2 Tbsp. white wine
- 1 tsp. thyme; fresh or dried
- 1/2 tsp. rosemary; fresh or dried
- 6 cups reduced-sodium chicken broth
- Salt and pepper to taste
- 3 cups fresh spinach
- Parmesan cheese (optional) to sprinkle on top
Instructions
- Saute onions: Heat a large pot or Dutch oven over medium heat, add olive oil and chopped onions. Saute until onions are soft and translucent, about 2 minutes.
- Add vegetables and herbs: Stir in half of the beans, chopped carrots, chopped celery, minced garlic, chopped potatoes, white wine, thyme, and rosemary. Cook for about a minute to combine flavors.
- Add broth and simmer: Pour in the chicken broth and bring to a simmer. Let cook for 15 minutes or until vegetables and potatoes are tender.
- Blend part of the soup: Use an immersion blender to blend half of the soup until thickened and creamy, leaving some chunks for texture. Alternatively, transfer half of the soup to a blender or mash with a handheld potato masher.
- Finish cooking: Add the remaining half of the beans and fresh spinach back to the soup. Cook for another 10 minutes or until the spinach is wilted and well incorporated.
- Serve: Sprinkle parmesan cheese on top if desired and serve hot with fresh bread, toasted baguettes, or homemade dinner rolls. Enjoy your comforting white bean soup!
Notes
- Store leftovers in the refrigerator for 4-5 days. Reheat on the stovetop or microwave.
- This soup freezes well. Store in airtight containers for up to 3 months and thaw overnight in the refrigerator before reheating.
- For convenient portions, freeze in smaller airtight containers.
- Recipe variations can include swapping white wine with vegetable broth for a non-alcoholic version or adding herbs like parsley for extra freshness.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 9 g
- Cholesterol: 0 mg
