Description
A hearty and comforting white bean soup made with tender cannellini beans, fresh vegetables, and flavored with garlic, tomato paste, and white wine. This easy-to-make soup is perfect for a quick weeknight meal and serves up warmth and nutrition in every bowl.
Ingredients
Scale
Main Ingredients
- 2 cans (28oz each) cannellini beans, drained and rinsed
- 1 medium onion, diced
- 1 celery stalk, diced
- 1 large carrot, diced
- 1-2 garlic cloves, minced
- 2 medium potatoes, chopped
- 1 Tbsp olive oil
- 1 Tbsp tomato paste
- 1/3 cup white wine
- 2 cups vegetable broth
- 1 tsp fresh rosemary, chopped (optional)
- Salt and pepper, to taste
- Drizzle of olive oil for serving
Instructions
- Heat the olive oil: Warm the olive oil in a large pot over medium heat to prepare the base for the soup.
- Sauté vegetables: Add the diced onions, carrots, and celery to the pot and cook until they become soft and fragrant, about 5-7 minutes.
- Add aromatics and beans: Stir in the minced garlic, drained cannellini beans, tomato paste, chopped potatoes, and rosemary. Cook for about one minute to let the flavors meld.
- Deglaze with white wine: Pour in the white wine and let it simmer until completely evaporated, enhancing the soup’s flavor.
- Add broth and simmer: Pour the vegetable broth into the pot. Season with salt and pepper, bring to a boil, then reduce heat, cover, and simmer for 15 minutes until the potatoes are tender.
- Final seasoning and serve: Taste and adjust seasoning as needed. Serve the soup warm with a drizzle of olive oil on top for extra richness.
Notes
- You can add spinach or kale in Step 5 for added greens and nutrition.
- Use low-sodium vegetable broth to control salt content.
- For a thicker soup, blend a portion of the soup before serving.
- Serve with crusty bread or a side salad for a complete meal.
- Store leftovers in an airtight container in the fridge for up to 3 days.
