This post may contain affiliate links. Please read my disclosure policy for more details. If you ever thought that beans are boring, this thick flavor-packed white bean soup will blow your mind! This is a simple, vegan, and budget-friendly recipe that tastes and smells amazing.
All it takes is humble canned white beans, a few vegetables, and two of my favorite secret-weapon ingredients: rosemary and a dash of white wine. And when you add these aromatic ingredients to the pot, something magical happens and takes this simple soup to the next level! Make it right and this white bean soup gets it all: flavor, texture, color, and amazing nutritional benefits.
This easy and budget-friendly white bean soup delivers a healthy and delicious midweek family meal in 20 minutes. Always keep a few cans of these handy and inexpensive pulses in your pantry, they are perfect for a last-minute meal. Cannellini beans are low on calories but loaded with minerals, antioxidants, and fiber. I love cannellini beans, but you can use white beans such as navy beans or Great Northern beans, they work just fine.
Start cooking slowly a mix of diced carrots, celery, onion and garlic in a bit of olive oil. Then add white beans, potatoes, rosemary and a dash of white wine to this aromatic base. When you add white wine to the pot, you add a that of acidity which brings out the other flavors. And it smells so good! Serve with freshly ground black pepper and a drizzle of good olive oil or extra virgin olive oil, the best options when it comes to flavor and health benefits.
Cooking with white wine adds richness and a new dimension of flavor. And you know what? You can also freeze it in small portions, perfect for home cooking. Both starchy potatoes and soft cannellini beans make this soup thick, creamy and yummy. Plus, if you slightly mash the soft potato cubes and beans with a wooden spoon, that makes this white bean soup even thicker.
