Description
A comforting and hearty White Bean Soup made with cannellini beans, fresh vegetables, and aromatic herbs. This creamy and nutritious soup is easy to prepare and perfect for a wholesome meal, served with a sprinkle of parmesan cheese and crusty bread.
Ingredients
Scale
Vegetables and Beans
- 1 medium yellow onion
- 2 15 oz. cans cannellini beans; rinsed and drained
- 1 1/2 cups carrots; chopped
- 1 1/2 cups celery; chopped
- 1 cup Yukon Gold potatoes; chopped
- 4 cloves garlic; minced
- 3 cups fresh spinach
Liquids and Oils
- 1 Tbsp. olive oil
- 2 Tbsp. white wine
- 6 cups reduced-sodium chicken broth
Herbs and Seasonings
- 1 tsp. thyme; fresh or dried
- 1/2 tsp. rosemary; fresh or dried
- salt and pepper to taste
Optional Toppings
- Parmesan cheese to sprinkle on top
Instructions
- Saute the onions: Heat a large pot or Dutch oven over medium heat, add olive oil and the chopped onion. Sauté until the onions are soft and translucent, about 2 minutes.
- Add vegetables and herbs: Stir in half of the cannellini beans, chopped carrots, celery, minced garlic, chopped potatoes, white wine, thyme, and rosemary. Cook while stirring for about 1 minute to combine flavors.
- Simmer the soup: Pour in the reduced-sodium chicken broth and bring to a simmer. Cook for 15 minutes or until the vegetables and potatoes are tender.
- Blend half the soup: Using an immersion blender, blend half of the soup directly in the pot just until thickened and creamy. Alternatively, carefully transfer half the soup to a blender or use a handheld potato masher. Blending only half creates a creamy texture with some chunks remaining.
- Add remaining ingredients and finish cooking: Stir in the remaining half of the beans and the fresh spinach. Cook for another 10 minutes, or until the spinach is wilted and heated through.
- Serve and garnish: Ladle soup into bowls and sprinkle with parmesan cheese, if desired. Serve with fresh bread, toasted baguettes, or homemade dinner rolls. Enjoy your hearty white bean soup!
Notes
- Store leftovers in an airtight container in the refrigerator for 4 to 5 days and reheat on the stove or in a microwave.
- This soup freezes well for up to 3 months; store in smaller airtight containers for individual servings. Thaw in the refrigerator overnight or on the counter for a few hours before reheating.
- Use any white beans in place of cannellini beans if preferred, such as great northern or navy beans.
- For a thicker soup, blend more of the soup or mash the beans slightly before adding all ingredients back together.
- For a vegetarian version, substitute vegetable broth for the chicken broth and omit the parmesan or use a vegetarian-friendly cheese.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 10 g
- Cholesterol: 5 mg
