Description
This hearty white bean soup is ready in just 25 minutes and delivers 19g of protein, 13g of fiber, and 52% of your daily fiber needs per serving. With cannellini beans, vegetables, and herbs in a savory broth, it’s a quick, affordable, and nutritious comfort food.
Ingredients
Scale
- 2 cans (28oz / 800g) cannellini beans, drained and rinsed
- 1 medium yellow onion, diced
- 1 celery stalk, diced (reserve leaves for garnish)
- 1 large carrot, diced
- 1–2 garlic cloves, minced
- 1 cup frozen spinach (or fresh kale/Swiss chard)
- 2 Yukon Gold potatoes, peeled and chunked
- 1 tbsp olive oil
- 1 tbsp tomato paste
- ⅓ cup dry white wine (or vegetable broth)
- 1 sprig fresh rosemary (or 1 tbsp chopped leaves)
- 2 cups low-sodium vegetable broth or water
- ½ tsp sweet paprika
- ½ tsp sea salt
- ⅛ tsp black pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Sauté 5 minutes until softened and fragrant.
- Add garlic, beans, tomato paste, potatoes, rosemary, and paprika. Stir for 1 minute to bloom flavors.
- Deglaze with white wine, scraping the pot. Simmer 1 minute to reduce.
- Add spinach, broth, salt, and pepper. Bring to boil, cover, then simmer 15 minutes until potatoes are tender.
- Remove rosemary sprig. Taste and adjust seasoning. Serve hot with a drizzle of olive oil.
Notes
This soup makes 4 generous servings and can be meal-prepped ahead. Flavors improve the next day. Perfect with crusty bread or a fresh salad.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- 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, cannellini bean soup, vegetarian soup, quick healthy dinner