Name: The Best White Bean Soup Recipe-Hearty & Flavorful
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6-8 servings
Ingredients: 2 cans (28oz - 800 grams) cannellini beans or white beans, drained and rinsed thoroughly; 1 medium-size yellow onion, finely diced; 1 celery stalk, finely diced; 1 large carrot, peeled and finely diced; 1-2 garlic cloves, minced or pressed; 1 cup (7 oz - 200 grams) frozen spinach (optional); 2 medium-size Yukon Gold or red potatoes, peeled and cut into approximately 1-inch chunks; 1 tablespoon extra virgin olive oil, plus additional for drizzling; 1 tablespoon tomato paste; 1/3 cup (80 ml) white grape juice; 1 sprig fresh rosemary (or 1 tablespoon chopped fresh leaves, or 1/2 teaspoon dried rosemary); 2 cups (500 ml) vegetable broth or hot water; 1/2 teaspoon smoked paprika (optional); 1/2 teaspoon fine sea salt, plus more to taste; 1/8 teaspoon freshly ground black pepper, plus more to taste

THE BEST WHITE BEAN SOUP isn’t just a dish; it’s a warm hug in a bowl, a culinary masterpiece that whispers comfort with every spoonful. Have you ever craved a meal that’s both incredibly satisfying and surprisingly wholesome? This is it. People adore this white bean soup for its effortless elegance and deeply savory flavor profile. It’s the kind of recipe that makes you feel like a kitchen wizard, even if you’re a complete begin extractner. What truly sets this white bean soup apart is the harmonious blend of creamy cannellini beans, aromatic vegetables, and a touch of something truly magical that elevates it from ordinary to extraordinary. It’s simple, elegant, and undeniably delicious, perfect for a chilly evening or a light yet fulfilling lunch.

Why This Recipe Will Become Your Go-To

Discover the secrets to a truly unforgettable bowl of comfort.

Ingredients:

2 cans (28oz – 800 grams) cannellini beans or white beans, drained and rinsed thoroughly
1 medium-size yellow onion, finely diced
1 celery stalk, finely diced
1 large carrot, peeled and finely diced
1-2 garlic cloves, minced or pressed
1 cup (7 oz – 200 grams) frozen spinach (optional, but adds a lovely depth and color)
2 medium-size Yukon Gold or red potatoes, peeled and cut into approximately 1-inch chunks
1 tablespoon extra virgin extract olive oil, plus additional for drizzling
1 tablespoon tomato paste
1/3 cup (80 ml) white grape juice (this adds a subtle sweetness that balances the savory notes)
1 sprig fresh rosemary (or 1 tablespoon chopped fresh leaves, or 1/2 teaspoon dried rosemary)
2 cups (500 ml) vegetable broth or hot water (vegetable broth will impart more flavor)
1/2 teaspoon smoked paprika (optional, but enhances the savory profile with a hint of smokiness)
1/2 teaspoon fine sea salt, plus more to taste
1/8 teaspoon freshly ground black pepper, plus more to taste

Preparing the Base

Sautéing the Aromaticsgin extract4>
Begin by heating 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Once the oil is shimmering, add the diced onion, celery, and carrot. This trio of vegetables, often referred to as the “mirepoix,” forms the flavorful foundation of many soups. Cook, stirring occasionally, for about 8-10 minutes, or until the vegetables have softened and the onion has become translucent. You want them tender but not browned, as browning can introduce a slightly bitter flavor. Add the minced garlic to the pot and cook for another minute until fragrant. Be careful not to burn the garlic, as it can quickly become bitter.

Building Flavor Layers

Next, stir in the tomato paste. Cook the tomato paste for about 1-2 minutes, stirring it into the vegetables. This step is crucial for developing a richer, more complex tomato flavor. By toasting the tomato paste, you unlock its sweetness and deepen its umami qualities. Now, pour in the white grape juice. Scrape the bottom of the pot with your spoon to loosen any browned bits that may have stuck – these bits are packed with flavor! Let the grape juice simmer for a minute or two until it has slightly reduced.

Adding the Main Ingredients

Introducing Beans and Potatoes

Add the drained and rinsed cannellini beans to the pot. These creamy white beans are the star of our soup, providing a satisfying texture and protein. Next, add the cubed potatoes. Potatoes will absorb some of the liquid and starch, helping to thicken the soup and add a delightful heartiness. Stir everything together to combine.

Infusing with Herbs and Liquid

Nestled among the beans and vegetables, add the sprig of fresh rosemary. If you’re using chopped fresh rosemary or dried rosemary, you can add it now. Pour in the vegetable broth (or hot water). If you’re opting for the optional paprika, sprinkle it in at this stage as well. Finally, season with 1/2 teaspoon of fine salt and 1/8 teaspoon of black pepper. Stir everything well to ensure the seasonings are evenly distributed.

Simmering and Finishing

Cooking to Perfection

Bring the soup to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes. The goal is to cook the potatoes until they are fork-tender and the flavors have melded beautifully. Stir the soup occasionally to prevent anything from sticking to the bottom of the pot. If the soup becomes too thick during simmering, you can add a little more vegetable broth or hot water to reach your desired consistency.

Incorporating Spinach and Adjusting Seasoning

If you are using the optional frozen spinach, add it during the last 5 minutes of simmering. Stir it in until it’s fully heated and wilted. This is also the time to taste and adjust the seasonings. Does it need more salt? A little more pepper? Don’t be afraid to add a touch more to perfectly suit your palate. For a smoother soup, you can use an immersion blender to partially blend the soup, leaving some whole beans and vegetables for texture, or you can transfer about a cup of the soup to a regular blender, blend until smooth, and then return it to the pot.

Serving Your Delicious Creation

Ladle the hot white bean soup into bowls. For an extra touch of richness and flavor, drizzle a gin extracttle extra virgin olive oil over the top of each serving. A sprinkle of fresh parsley or a dollop of plain yogurt would also be lovely additions, though certainly not required. Enjoy the comforting and nourishing flavors of THE BEST WHITE BEAN SOUP!

Conclusion:

I hope you’ve enjoyed learning how to make THE BEST WHITE BEAN SOUP! This hearty and flavorful soup is incredibly satisfying, perfect for a cozy night in or a comforting lunch. Its simplicity belies its delicious depth of flavor, and I’m confident it will become a staple in your recipe repertoire. Don’t be afraid to experiment with this recipe; it’s a wonderfully forgiving dish!

For serving suggestions, consider pairing THE BEST WHITE BEAN SOUP with crusty bread for dipping, a light side salad, or even a sprinkle of your favorite cheese. For variations, feel free to add a pinch of red pepper flakes for a hint of heat, stir in some chopped knon-alcoholic ale or spinach in the last few minutes of simmering for added greens, or even add some cooked shredded chicken or sausage for a more substantial meal.

The beauty of this soup lies in its adaptability. So, go ahead, gather your ingredients, and create your own version of THE BEST WHITE BEAN SOUP. I encourage you to embrace the process and savor the delicious results!

Frequently Asked Questions about THE BEST WHITE BEAN SOUP:

Q: Can I make THE BEST WHITE BEAN SOUP ahead of time?

Absolutely! In fact, THE BEST WHITE BEAN SOUP often tastes even better the next day as the flavors have more time to meld together. Simply store it in an airtight container in the refrigerator for up to 3-4 days and reheat gently on the stovetop.

Q: What kind of white beans work best for THE BEST WHITE BEAN SOUP?

Cannellini beans are my top choice for their creamy texture and mild flavor, which makes them ideal for this soup. However, Great Northern beans or even navy beans will also work wonderfully and yield delicious results.