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Creamy white bean soup with rosemary and vegetables in a rustic bowl, garnished with olive oil and fresh herbs

The Best White Bean Soup Recipe (Ready in 30 Minutes!)

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soup
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery; sauté 5 minutes until onion is translucent.
  2. Add garlic, beans, tomato paste, potatoes, and rosemary. Stir 1 minute to coat ingredients and caramelize tomato paste.
  3. Deglaze with white wine, scraping the pot. Simmer 1 minute.
  4. Add spinach, broth, salt, and pepper. Bring to a boil, then cover and simmer gently for 15 minutes until potatoes soften.
  5. Remove rosemary sprig. Taste and adjust seasoning. Soup should be thick and creamy.
  6. 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.