Sophisticated White Bean Soup
Elevate your weeknight dinner routine with this sophisticated white bean soup, a hearty yet elegant dish that promises comfort and refinement in every bite. Crafted from tender cannellini beans, aromatic herbs like thyme and rosemary, and a splash of dry white wine, this recipe pairs wholesome ingredients with delicate flavors for a truly elevated experience. A blend of creamy textures and chunky vegetables—including carrots, celery, and spinach—adds depth, while a squeeze of fresh lemon juice provides a bright, zesty finish. Ready in just 50 minutes, this soup is perfect for cozy gatherings or a satisfying solo meal. Garnish with grated Parmesan for an extra layer of indulgence and serve piping hot to enjoy its rich, velvety essence. Keywords: "white bean soup recipe," "how to make bean soup," "easy soup recipes with cannellini beans," "vegetarian soup with spinach and herbs," "comfort food dinner ideas."
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 medium carrot, peeled and diced
- 1 celery stalk, diced
- 2 15-ounce cans cannellini beans (white beans), drained and rinsed
- 4 cups vegetable broth
- 0.5 cup dry white wine
- 1 bay leaf
- 4 fresh thyme sprigs
- 1 fresh rosemary sprig
- 2 cups baby spinach (optional)
- 1 tablespoon lemon juice
- to taste salt
- to taste ground black pepper
- to taste parmesan cheese, grated (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion to the pot and sauté for 4-5 minutes, or until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced carrot and celery, and sauté for another 5 minutes until the vegetables begin to soften.
Pour in the white beans, vegetable broth, and white wine, then stir to combine.
Add the bay leaf, thyme sprigs, and rosemary sprig. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 20 minutes.
Remove the bay leaf, thyme sprigs, and rosemary sprig. Use an immersion blender to blend the soup partially, leaving some texture with whole beans and vegetables. Alternatively, transfer half the soup to a blender, blend until smooth, and return it to the pot.
If using, stir in the baby spinach and cook for an additional 2 minutes until wilted.
Add the lemon juice, and season with salt and black pepper to taste.
Ladle the soup into bowls, garnish with grated parmesan cheese if desired, and serve hot.
Nutrition Facts
Calories |
1571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 5819 mg | 253% | |
| Total Carbohydrate | 219.1 g | 80% | |
| Dietary Fiber | 59.7 g | 213% | |
| Total Sugars | 28.4 g | ||
| Protein | 71.2 g | 142% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 821 mg | 63% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 5739 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
