You’ll love The Best White Bean Soup for cozy nights or quick weekday dinners. It’s thick, creamy, and full of earthy flavor from rosemary and garlic. Plus, it’s ready in just 25 minutes and uses simple pantry ingredients.
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Why You’ll Love The Best White Bean Soup
The Best White Bean Soup is all about comfort, speed, and flavor. It comes together in about 25 minutes, making it perfect for busy evenings. The combination of tender white beans, creamy potatoes, and fragrant rosemary creates a deeply satisfying meal without needing meat. You can easily customize it with your favorite greens like spinach, kale, or chard for extra nutrients. It’s budget-friendly, naturally vegan, and gluten-free, so everyone can enjoy it. Plus, it reheats beautifully, which means you can make a big batch and enjoy it for days. Pair it with crusty bread, and you’ve got a wholesome, cozy dinner that tastes even better the next day.
Ingredients You’ll Need
White beans
Cannellini beans are ideal for their creamy texture and mild flavor, but navy or Great Northern beans work just as well. They’re protein-packed, hearty, and give the soup its smooth body.
Vegetables
Onion, celery, carrot, and potatoes create a flavorful base. The onion and celery add depth, while the carrot brings sweetness and color. Potatoes make the soup rich and naturally creamy once cooked down.
Rosemary and aromatics
Fresh rosemary and garlic give this soup an earthy, comforting aroma. A pinch of paprika adds gentle warmth and color, balancing the creamy beans beautifully.
White wine
A splash of white wine lifts the flavor, adding brightness and a hint of acidity. If you prefer, you can skip the wine and use a squeeze of lemon juice instead for a similar balance.
Optional greens
Frozen or fresh spinach adds color and nutrients. You can also swap in kale or chard for a heartier green. Each option brings its own texture and flavor twist.
Step-by-Step: How to Make the Best White Bean Soup
Sauté the aromatics
Heat olive oil in a large pot over medium heat. Add diced onion, celery, and carrot. Cook for about 5 minutes, stirring often until they soften and start to smell sweet and savory. Then, stir in garlic and cook for another 30 seconds until fragrant.
Add beans, potatoes, and seasoning
Next, add the drained white beans, chopped potatoes, tomato paste, rosemary, and paprika if using. Stir well so the vegetables and beans get evenly coated with the seasonings.
Deglaze with white wine
Pour in the white wine and stir, scraping up any bits stuck to the bottom of the pot. Let it simmer for about a minute until the liquid mostly evaporates — this step adds amazing depth.
Simmer with broth and greens
Add your broth (or water), spinach, salt, and pepper. Bring the soup to a gentle boil, then lower the heat and cover. Simmer for about 15 minutes, stirring occasionally, until the potatoes are tender and the soup thickens naturally.
Mash for texture
For a thicker, creamier texture, lightly mash some of the beans and potatoes with a spoon or potato masher. This creates that velvety consistency without adding cream.
Serve and enjoy
Remove the rosemary sprig and taste for salt. Serve your soup hot with a drizzle of olive oil and a sprinkle of black pepper. Add some crusty bread on the side for dipping — pure comfort in a bowl.
Recipe Tips and Variations
Best beans to use
Cannellini beans have a smooth, buttery texture that blends perfectly into the soup. However, navy or Great Northern beans are also great choices if that’s what you have.
Texture tricks
Mashing part of the beans and potatoes gives the soup its signature creaminess without dairy. For a chunkier texture, mash less — or skip it entirely for a rustic feel.
Herb swaps
Rosemary adds a classic Mediterranean touch, but you can easily use thyme or sage for a different flavor profile. Fresh herbs work best, though dried ones are fine in a pinch.
Green substitutions
If you’re using kale or chard, add them early in the simmer so they have time to soften. Spinach cooks faster and should go in during the last few minutes.
Serving ideas
Serve this soup with crusty whole-grain bread or a sprinkle of parmesan cheese if you’re not keeping it vegan. A side salad with lemon dressing complements it beautifully.
Health Benefits of White Beans
White beans are a powerhouse of nutrition. They’re rich in plant-based protein and fiber, which help you feel full and support digestive health. They also provide essential minerals like iron and potassium, keeping energy levels steady and blood pressure balanced. Since they’re low in fat and high in complex carbs, white beans make this soup hearty yet light. Combined with vegetables, they create a balanced meal that fuels your body and comforts your soul. Regularly including beans in your diet supports heart health and makes plant-based eating both satisfying and delicious.
Storage and Make-Ahead Tips
Store leftovers in an airtight container in the fridge for 3 to 4 days. The flavors deepen as it sits, making it even better the next day. To freeze, cool completely and portion into freezer-safe containers. It will keep well for up to 2 months. When reheating, warm gently on the stove with a splash of broth or water to loosen the texture. Avoid boiling to preserve the creamy consistency. This soup is great for meal prep since it stays thick, flavorful, and fresh-tasting even after reheating.
Other Recipes You May Enjoy
- hearty and comforting Split Pea Soup
- quick and easy Wonton Soup recipe
- classic and cozy Minestrone Soup
- creamy and rich Cheddar Cheese Potato Soup
Conclusion
This Best White Bean Soup is simple, nourishing, and full of cozy flavor. With creamy beans, tender potatoes, and aromatic rosemary, it’s the kind of meal that feels like a hug in a bowl. It’s quick enough for a weeknight yet wholesome enough for meal prep. You’ll love how satisfying and versatile it is — perfect with bread, salad, or even on its own. For more soup ideas and comforting recipes, check out my favorites on Pinterest. Once you try it, this white bean soup might just become your new go-to comfort meal.
The Best White Bean Soup
Equipment
- Large pot For cooking the soup
- Wooden spoon For stirring ingredients
- Potato masher Optional, for mashing beans and potatoes
Ingredients
- 2 cans (800g) white beans (cannellini or navy), drained
- 1 medium onion, diced
- 1 stalk celery, diced
- 1 large carrot, diced
- 2 cloves garlic, diced or pressed
- 2 medium potatoes, peeled and chopped
- 1 cup (200g) frozen spinach (optional)
- 1 tbsp olive oil (plus more for serving)
- 1 tbsp tomato paste
- ⅓ cup (80ml) white wine
- 1 sprig rosemary (or 1 tbsp fresh chopped / ½ tsp dried)
- 2 cups (500ml) vegetable broth or hot water
- ½ tsp paprika (optional)
- ½ tsp salt (plus more to taste)
- ⅛ tsp black pepper (plus more to taste)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery and sauté for about 5 minutes until softened. Add garlic and cook for another 30 seconds.
- Add the white beans, potatoes, tomato paste, rosemary, and paprika. Stir well to coat the vegetables and beans with the seasonings.
- Pour in the white wine, stir, and let it simmer until most of the liquid evaporates — about 1 minute.
- Add the spinach, broth, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until the potatoes are tender and soup thickens.
- Remove the rosemary sprig. Mash some beans and potatoes with a spoon or potato masher for extra creaminess if desired.
- Serve hot with a drizzle of olive oil and freshly ground black pepper. Add crusty bread on the side for dipping.
