Name: The Best White Bean Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Mediterranean-Inspired
Ingredients: 2 cans cannellini or white beans, drained; 1 onion, diced; 1 celery stalk, diced; 1 large carrot, diced; 1–2 garlic cloves, minced; 1 cup frozen spinach (optional); 2 medium potatoes, peeled and cubed; 1 tbsp olive oil, plus extra for serving; 1 tbsp tomato paste; 1/3 cup white wine; 1 sprig rosemary (or 1 tbsp chopped fresh / 1/2 tsp dried); 2 cups 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

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This thick and creamy white bean soup is one of those recipes I keep coming back to for comfort, flavor, and simplicity. It’s vegan, gluten-free, loaded with plant-based protein, and only takes about 25 minutes from start to finish. Made with pantry staples like canned white beans, potatoes, carrots, and rosemary, this cozy bowl of goodness is everything I want in a nourishing, budget-friendly meal.

The Best White Bean Soup

Why You’ll Love This Recipe

I love how this soup balances hearty texture with rich, savory depth. The soffritto (onion, carrot, and celery base) provides a bold aromatic start, while the rosemary and white wine elevate it with a subtle complexity. It’s affordable, easy to make with basic ingredients, and can be customized in countless ways. Whether I’m curled up on a cold night or need a healthy meal in a hurry, this soup always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cans cannellini beans or other white beans, drained
1 onion, diced
1 celery stalk, diced
1 large carrot, diced
1-2 garlic cloves, diced or pressed
1 cup frozen spinach (optional)
2 medium potatoes, peeled and cubed
1 tbsp olive oil, plus extra for serving
1 tbsp tomato paste
1/3 cup white wine
1 sprig rosemary (or 1 tbsp chopped fresh / 1/2 tsp dried)
2 cups 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)

Directions

I start by heating olive oil in a large pot over medium heat. Then I sauté the diced onion, carrot, and celery until soft and fragrant—about 5 minutes.
Next, I add garlic, white beans, tomato paste, potatoes, rosemary, and paprika. I stir everything together and let the flavors mingle for a minute.
I pour in the white wine, stir again, and let it simmer for a minute until it’s mostly evaporated.
Then I add the frozen spinach (if using), broth, salt, and pepper. I bring the soup to a gentle boil, then lower the heat, cover, and simmer for 15 minutes or until the potatoes are soft.
Once it’s done, I remove the rosemary sprig and adjust seasoning to taste. I like to mash a few beans and potato chunks with a spoon to make it extra creamy.
I serve it hot, drizzled with a bit more olive oil and cracked black pepper, with a side of crusty whole grain bread.

Servings and timing

This recipe makes 4 servings and takes about 25 minutes total—5 minutes of prep and 20 minutes of cook time. Each bowl delivers approximately 350 calories, with 19g of protein and 13g of fiber.

Variations

Add protein: I sometimes stir in leftover shredded chicken or turkey if I’m not keeping it vegan.
Different greens: Kale or Swiss chard work beautifully instead of spinach. Fresh spinach is great too—just add it in the last 5 minutes of cooking.
Lower carb: To reduce carbs, I skip the potatoes or use cauliflower instead.
No wine? I’ve swapped the wine for a splash of lemon juice at the end, and it still adds a nice brightness.
Parmesan topping: When I’m not keeping it vegan, a sprinkle of grated parmesan adds richness and umami.

Storage/Reheating

I store leftover soup in an airtight container in the fridge for up to 4 days. It thickens as it sits, so I usually add a splash of broth or water when reheating. It reheats well on the stovetop or in the microwave.

For longer storage, I freeze portions in airtight containers (leaving a bit of space at the top) for up to 2 months. I thaw it overnight in the fridge or warm gently from frozen on the stovetop.

FAQs

How can I make this soup creamier?

I like to mash a few beans and potato chunks directly in the pot to thicken the soup naturally. For an ultra-creamy texture, blending a portion of the soup and mixing it back in works great too.

Can I make this soup without wine?

Absolutely. I just skip the wine and add a splash of lemon juice at the end for acidity and brightness—it still tastes amazing.

What can I use instead of cannellini beans?

Navy beans or Great Northern beans work just as well. I always use whatever I have in the pantry.

Can I use fresh spinach instead of frozen?

Yes. When I use fresh spinach, I toss it in during the last 5 minutes of cooking. It wilts quickly and adds a nice pop of green.

Is this soup suitable for meal prep?

Definitely. It keeps well in the fridge or freezer and even tastes better the next day. I love making a big batch and portioning it out for lunches.

Conclusion

This white bean soup proves that humble ingredients can make a standout meal. It’s simple, nourishing, and comes together in no time. Whether I want something cozy and comforting or need a fast weeknight dinner, this soup always delivers.