This creamy white bean soup has been a kitchen lifeline for me on rushed weeknights and quiet Sunday lunches alike. I first developed the combination of caramelized onion, tomato paste and a splash of white wine during a week when my pantry was depleted but my appetite was not. The result was unexpectedly rich and comforting: silky beans and tender potato chunks bathing in an herb-scented broth. It became an instant favorite — warm and filling without being heavy, and delightfully easy to make.

What I love most is the texture: the beans break down just enough to thicken the broth, while the potato pieces remain soft but whole, giving each spoonful a balance between creamy and chunky. The aroma of rosemary and garlic drifting through the kitchen always draws my family to the table, and the finishing drizzle of good olive oil gives a glossy, fragrant lift. If you think beans are boring, this one will change your mind — it’s fast, wallet-friendly, and genuinely satisfying.

Ingredients

• White beans: 2 cans (28 ounces total) cannellini or other white beans, drained — canned beans save time and produce creamy texture when partially broken down. Choose low-sodium cans if you want tighter control over salt.
• Onion: 1 medium onion, diced — yellow or sweet onions caramelize nicely and give a mellow base flavor; dice uniformly for even cooking.
• Celery & carrot: 1 stalk celery and 1 large carrot, diced — these classic aromatic vegetables add sweetness and vegetal depth; dice small so they soften in the short cook time.
• Garlic: 1–2 cloves, pressed or finely diced — use 2 if you love a garlic-forward profile; add to the pot once the onion softens so it doesn’t burn.
• Spinach (optional): 1 cup frozen spinach (about 7 ounces frozen) — frozen spinach is convenient; if using fresh, add in the final 5 minutes of cooking to wilt.
• Potatoes: 2 medium potatoes, peeled and cut into chunks — Yukon gold or russet both work; potatoes thicken the broth and add body.
• Olive oil: 1 tablespoon plus extra for finishing — a good extra-virgin olive oil at the end brightens the soup.
• Tomato paste: 1 tablespoon — it provides a concentrated savory backbone and helps with color and depth.
• White wine: 1/3 cup (about 80 ml) — a splash of dry white wine deglazes the pan and adds acidity; substitute water if preferred.
• Herbs: 1 sprig rosemary (or 1 tablespoon chopped fresh rosemary / 1/2 teaspoon dried) — rosemary gives a warm pine-like aroma; remove whole sprig before serving if desired.
• Broth or water: 2 cups vegetable broth or hot water — low-sodium broth lets you control salt; hot water plus a small bouillon cube works in a pinch.
• Seasoning: 1/2 teaspoon paprika (optional), 1/2 teaspoon fine salt plus more to taste, and 1/8 teaspoon freshly ground black pepper — adjust at the end depending on your broth’s salt level.

Instructions

Warm the aromatics: Heat 1 tablespoon olive oil in a large heavy-bottomed pot over medium heat until shimmering. Add the diced onion, carrot, and celery and cook, stirring frequently, for about 5 minutes until the onion is softened and translucent. Watch for light browning around the edges — that color equals flavor. Add garlic and main ingredients: Stir in the garlic and tomato paste, then add the drained beans, potato chunks, rosemary (either a whole sprig or the chopped leaves), and the paprika if using. Cook, stirring frequently, for about 1 minute so the tomato paste begins to caramelize slightly and the garlic becomes fragrant without burning. Deglaze with wine: Pour in 1/3 cup white wine and stir, scraping the bottom of the pot to lift any browned bits. Let the wine simmer until it has mostly evaporated, about 1 minute; this concentrates the flavor and removes raw alcohol. Simmer to tender: Add the frozen spinach, 2 cups hot vegetable broth (or water), and a good pinch of salt and pepper. Raise the heat to bring the mixture to a boil, then cover, reduce to a gentle simmer, and cook for 15 minutes until the potatoes are fork-tender and the soup is thickened. Finish and serve: Remove the pot from the heat and fish out the rosemary sprig if you used a whole one. For a creamier texture, press a few bean-and-potato chunks against the side of the pot with a spoon or use an immersion blender to purée about one-third of the soup — this will thicken the broth while keeping some texture. Taste and adjust salt and pepper. Ladle into bowls, drizzle with extra virgin olive oil, and finish with freshly ground black pepper. Serve with crusty whole-grain bread or a simple green salad.

Storage Tips

Store leftovers in airtight containers in the refrigerator for up to 3 days. For freezing, cool completely, divide into single-portion freezer-safe containers leaving about one inch of headspace, and freeze for up to 2 months. Reheat gently on the stovetop over low to medium heat, adding a splash of water or broth if the soup has thickened too much. Avoid boiling once reheated, as that can make the potatoes grainy — a gentle simmer is best to bring it back to serving temperature.

Ingredient Substitutions

If you don’t have cannellini beans, great northern or navy beans are excellent substitutes; they all mash to a creamy consistency. Swap the potato for an equal weight of sweet potato for a sweeter profile — cooking time is similar. Use kale or chard instead of spinach, but add them a bit earlier and allow 5–10 extra minutes for tougher stems to soften. If you skip the wine, add an extra tablespoon of tomato paste and a splash of lemon juice at the end to brighten the soup.

Serving Suggestions

Serve with crusty whole-grain bread or toasted garlic slices to soak up the broth. For a heartier bowl, top with sautéed mushrooms or roasted cherry tomatoes. If you aren’t vegan, a sprinkle of freshly grated parmesan adds savory umami; for vegan richness, finish with a drizzle of good quality extra-virgin olive oil or a spoonful of tahini.

Cultural Background

Hearty bean soups have roots throughout the Mediterranean and southern Europe, where legumes are a traditional protein source. White bean soups in Italian and Portuguese cuisines often combine simple ingredients — beans, greens, garlic and herbs — to create nourishing meals that stretch modest resources into filling dishes. This version blends those traditions with quick modern techniques to deliver authentic flavor in under half an hour.

Seasonal Adaptations

In winter, use hearty greens like kale and add a pinch of red pepper flakes for warmth. In spring and summer, fold in fresh basil or parsley at the end and swap potatoes for small new potatoes or even cauliflower florets for a lighter texture. For holiday entertaining, make a large pot ahead and serve as part of a buffet with warm bread and a bright salad.

Meal Prep Tips

Make a double batch and portion into individual containers for grab-and-go lunches. Keep a small container of olive oil and lemon wedges to finish bowls when reheating — these simple additions revive flavors. If freezing, label containers with date and reheating instructions for quick reference during busy weeks.

There’s real joy in a bowl that is both humble and satisfying. This white bean soup hits that sweet spot: economical, quick, and genuinely delicious. I encourage you to make it your own — tweak the herbs, try different greens, and enjoy the process of turning pantry staples into something comforting.