Description
A comforting and creamy white bean soup packed with nutritious vegetables like spinach, potato, and carrot. This easy-to-make soup uses cannellini beans and aromatic herbs like rosemary, simmered gently for a hearty vegan meal perfect for any season.
Ingredients
Scale
Beans and Vegetables
- 2 cans (28oz – 800 grams) cannellini beans or white beans, drained
- 1 medium-size onion, diced
- 1 celery stalk, diced
- 1 large carrot, diced
- 1-2 garlic cloves, diced or pressed
- 1 cup (7 oz – 200 grams) frozen spinach (optional)
- 2 medium-size potatoes, peeled and cut into chunks
Liquids and Seasonings
- 1 Tbsp olive oil, plus more for serving
- 1 Tbsp tomato paste
- 1/3 cup (80 ml) white wine
- 1 sprig rosemary (or 1 Tbsp chopped fresh leaves / 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
Instructions
- Sauté the vegetables: Warm the olive oil in a large pot over medium heat until shimmering. Add diced onion, carrot, and celery. Cook, stirring often, until the onion softens and becomes translucent, about 5 minutes.
- Add aromatics and beans: Stir in minced garlic, drained beans, tomato paste, potatoes, rosemary (sprig, chopped, or dried), and optional paprika. Cook while stirring frequently for about 1 minute to combine flavors.
- Deglaze with wine: Pour in the white wine and stir well. Let it simmer until the wine has evaporated, approximately 1 minute, enhancing depth of flavor.
- Add spinach and broth: Incorporate frozen spinach, vegetable broth (or hot water), and add a pinch of salt and pepper. Increase heat to bring soup to a boil.
- Simmer the soup: Cover the pot, reduce the heat to low, and gently cook for 15 minutes until potatoes become soft and the soup thickens to a creamy consistency.
- Final seasoning and serving: Remove the pot from heat and discard the rosemary sprig if used whole. Taste and adjust salt and pepper as needed. Serve the soup in bowls drizzled with extra virgin olive oil and freshly ground black pepper. Optionally, accompany with crusty whole grain bread or freshly grated parmesan cheese for non-vegan enjoyment. Savor while warm!
Notes
- Homemade vegetable broth can enhance flavor; cook vegetable scraps and herbs for 5-10 minutes. Alternatively, use hot water with low-salt vegan broth cubes for convenience.
- Adjust salt carefully when using broth, starting with a small pinch and seasoning more at the end to prevent over-salting.
- Leftovers store well in the refrigerator up to 3 days or freeze in airtight containers for up to 2 months. Leave about 1 inch space at the top when freezing.
- Fresh rosemary adds fragrance but leaves can detach into the soup. Remove sprig before serving or chop rosemary finely before cooking to avoid large pieces.
- Spinach alternatives like kale or chard can be used. Fresh spinach should be added in the last 5 minutes of cooking, while kale or chard require 5 to 10 minutes.
- Frozen spinach weight is measured frozen; substitute with a 10-ounce bag of fresh spinach if preferred.
Nutrition
- Serving Size: 1 bowl (approximately 300 ml)
- Calories: 220
- Sugar: 4g
- Sodium: 350mg
- Fat: 4.5g
- Saturated Fat: 0.6g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
