Description
This hearty White Bean Soup is a creamy, comforting dish made with cannellini beans, fresh vegetables, and savory herbs simmered in reduced-sodium chicken broth. Blended partially to create a thick and creamy texture while keeping some chunks for added bite, it’s perfect for a wholesome meal served with parmesan cheese and fresh bread.
Ingredients
Scale
Soup Base
- 1 Tbsp. olive oil
- 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
- 2 Tbsp. white wine
- 1 tsp. thyme, fresh or dried
- 1/2 tsp. rosemary, fresh or dried
- 6 cups reduced-sodium chicken broth
- Salt and pepper to taste
Add-ins
- 3 cups fresh spinach
- Parmesan cheese (optional) to sprinkle on top
Instructions
- Heat the aromatics: Heat a large pot or dutch oven over medium heat. Add the olive oil and diced onions, sautéing until the onions are soft and translucent, about 2 minutes.
- Add vegetables and beans: Add half of the cannellini beans, chopped carrots, celery, garlic, potatoes, white wine, thyme, and rosemary. Stir well to combine and cook for about 1 minute to meld flavors.
- Add broth and simmer: Pour in the reduced-sodium chicken broth and bring to a simmer. Let it cook for 15 minutes, or until the vegetables and potatoes are tender.
- Blend part of the soup: Use an immersion blender to blend half of the soup until it thickens and becomes creamy. Alternatively, carefully transfer half of the soup to a blender and process until creamy, then return it to the pot. This keeps some chunks intact for texture.
- Add remaining beans and spinach: Stir in the remaining beans and fresh spinach. Cook for an additional 10 minutes over low heat, just until the spinach is wilted.
- Serve: Ladle the soup into bowls, sprinkle with parmesan cheese if desired, and serve with fresh bread, toasted baguettes, or homemade dinner rolls. Enjoy your comforting white bean soup!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4-5 days. Reheat on the stove or in the microwave.
- This soup freezes well for up to 3 months. Store in smaller airtight containers for individual servings, thaw overnight in the fridge or for a few hours at room temperature, then reheat.
- You can substitute any white beans if cannellini are unavailable.
- For a vegan version, replace chicken broth with vegetable broth and omit parmesan cheese or use a vegan cheese alternative.
- Adjust herbs and seasoning to taste for preferred flavor intensity.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 380 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
