Description
Transform your perception of beans with this creamy, flavor-packed white bean soup that’s sure to impress! This simple, vegan recipe is not only budget-friendly but also incredibly delicious, making it a perfect choice for busy weeknights. In just 25 minutes, you can serve up a comforting bowl of goodness that’s rich in protein and fiber. Enjoy it as a main dish or a hearty starter, and feel free to customize it with your favorite vegetables for an added twist.
Ingredients
Scale
- 2 cans (28oz) cannellini beans
- 1 medium onion, diced
- 1 celery stalk, diced
- 1 large carrot, diced
- 1–2 garlic cloves, minced
- 2 medium potatoes, peeled and cubed
- 1 Tbsp olive oil
- 1 Tbsp tomato paste
- 1/3 cup white wine
- 1 sprig rosemary (or chopped)
- 2 cups vegetable broth
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the diced onion, carrot, and celery until softened (about 5 minutes).
- Add garlic, cannellini beans, tomato paste, potatoes, rosemary, and paprika; stir for one minute.
- Pour in the white wine and let simmer until evaporated (about one minute).
- Stir in frozen spinach and vegetable broth; season with salt and pepper. Bring to a boil then reduce heat to simmer for about 15 minutes.
- Once potatoes are tender, taste for seasoning adjustments and serve hot with a drizzle of olive oil.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Simmering
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 2g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg