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–+ servings

The Best White Bean Soup

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This quick and creamy white bean soup transforms pantry staples into a deeply flavorful and comforting meal. With a classic soffritto base, cannellini beans, potatoes for richness, and optional spinach for color, this soup is both hearty and nourishing. Ideal for busy weeknights, it’s vegan, budget-friendly, and comes together in just 25 minutes.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 cans (28oz - 800 grams) cannellini beans or white beans drained
  • 1 medium onion diced
  • 1 celery stalk diced
  • 1 large carrot diced
  • 1-2 garlic cloves diced or pressed
  • 1 cup (7oz - 200 grams) frozen spinach optional
  • 2 medium potatoes peeled and cut into chunks
  • 1 Tbsp olive oil plus more for serving
  • 1 Tbsp tomato paste
  • 1/3 cup (80 ml) halal vegetable broth or non-alcoholic white grape juice
  • 1 sprig rosemary or 1 Tbsp chopped fresh or 1/2 tsp 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

Equipment

  • Large pot
  • Cutting board
  • Sharp knife
  • Ladle
  • Wooden spoon

Method
 

  1. Heat 1 tablespoon of olive oil in a large pot over medium heat. When the oil shimmers, add the diced onion, carrot, and celery, and cook, stirring regularly, until the onion is soft and translucent, about 5 minutes.
  2. Stir in the garlic, drained beans, tomato paste, potatoes, rosemary (sprig, chopped, or dried), and paprika if using. Cook for 1 minute, stirring frequently.
  3. Pour in the halal vegetable broth or non-alcoholic white grape juice. Mix well and let it simmer for about 1 minute, until the liquid reduces slightly.
  4. Add the frozen spinach, vegetable broth or hot water, salt, and black pepper. Increase the heat and bring to a boil. Cover, reduce heat, and let it simmer for 15 minutes.
  5. Once the potatoes are tender and the soup has thickened to a creamy consistency, remove from heat and discard the whole rosemary sprig, if used. Taste and adjust salt and pepper as needed.
  6. Ladle the soup into bowls. Drizzle with a little olive oil or extra virgin olive oil, and add more black pepper if desired. Serve with crusty whole grain bread, and, if not keeping it vegan, top with freshly grated parmesan cheese.

Nutrition

Calories: 350kcal

Notes

You can substitute dried beans for canned; just soak and cook them first if you do. Thyme or bay leaves can be swapped for rosemary, while the potatoes and spinach are optional—omit them for a thinner, lighter soup. Leftovers keep well in the fridge for up to four days, or freeze for up to three months; add a splash of broth or water when reheating to restore the consistency. Serve with crusty bread and, if you like, a sprinkle of grated parmesan or pecorino for a richer flavor.

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