White Bean Soup
This super cozy White Bean Soup is quick to make, loaded with veggies, and made with simple budget-friendly ingredients. Made in less than 30 minutes and makes a hearty and wholesome lunch or dinner!
Servings: 8 servings
Equipment
- Immersion Blender
Ingredients
- 1 Tbsp. olive oil
- 1 medium yellow onion
- 2 15 oz. cans Cannellini beans; any white bean will work 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
- 3 cups fresh spinach
- parmesan cheese (optional) to sprinkle on top
Instructions
- Heat a large pot or dutch oven, add olive oil and onions. Sautee until onions are soft, about 2 minutes.
- Add half of the beans, carrots, celery, garlic, potatoes, white wine, thyme, and rosemary. Stir until combined and let cook for a minute.
- Add the chicken broth and simmer for 15 minutes, or until the vegetables and potatoes are soft.
- With an immersion blender, blend half of the soup together just until thickened and creamy. You could also use a blender or handheld potato masher. You can either blend the soup in the pot or carefully transfer half to a blender. Since you are only blending half, you'll still get some chunks. The soup will thicken from the potatoes and beans. Add the other half of the beans and spinach back to the soup. Cook for another 10 minutes or just until the spinach is wilted.
- Sprinkle parmesan cheese on top and serve with fresh bread, toasted baguettes, or homemade dinner rolls, enjoy!
Notes
Storage:
- Store any leftovers in the refrigerator for up to 4-5 days. Reheat in the microwave or stove.
- Freezer: This soup freezes well and it's always a good idea to have some available at all times. Store in airtight containers for up to 3 months. Let thaw on the counter for a few hours or thaw overnight in the refrigerator. To warm, heat in the microwave or on the stove.
- I always recommend storing the store in smaller airtight containers so you have individual servings.
- See recipe post notes.