Description
This hearty white bean soup delivers Mediterranean-inspired comfort in just 30 minutes. Using canned cannellini beans creates a creamy, flavorful dish without hours of soaking or cooking, making it a quick, protein-packed option for weeknight dinners or meal prep.
Ingredients
Scale
- 2 cans (28oz/800g) cannellini beans, drained
- 1 medium onion, diced
- 1 celery stalk, diced
- 1 large carrot, diced
- 1–2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- 1/3 cup white wine (or extra broth)
- 1 rosemary sprig (or 1/2 teaspoon dried)
- 1 cup frozen spinach (optional)
- 2 medium potatoes, peeled and chunked
- 2 cups vegetable broth or hot water
- 1/2 teaspoon paprika (optional)
- 1/2 teaspoon fine salt, plus more to taste
- 1/8 teaspoon black pepper, plus more to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery; sauté 5 minutes until onion is translucent.
- Add garlic, beans, tomato paste, potatoes, and rosemary. Stir 1 minute to coat ingredients and caramelize tomato paste.
- Deglaze with white wine, scraping the pot. Simmer 1 minute.
- Add spinach, broth, salt, and pepper. Bring to a boil, then cover and simmer gently for 15 minutes until potatoes soften.
- Remove rosemary sprig. Taste and adjust seasoning. Soup should be thick and creamy.
- Ladle into bowls, drizzle with olive oil, and serve with crusty bread.
Notes
Rinse canned beans to reduce sodium. Blend part of the soup for extra creaminess if desired. Rest flavors overnight for even better meal prep results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion (serves 4)
- Calories: 350
- Sugar: 8g
- Sodium: 160mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 13g
- Protein: 19g
- Cholesterol: 0mg
Keywords: white bean soup, quick soup, 30 minute meal, vegetarian soup, cannellini beans