When you want something warm, nourishing, and effortlessly delicious, this creamy white bean & spinach soup is your answer. It’s filled with tender cannellini beans, hearty potatoes, vibrant veggies, and a hint of rosemary—all simmered into a comforting, lightly creamy broth. With just a drizzle of olive oil and a slice of crusty bread, this soup transforms into a simple yet satisfying meal.
Why You’ll Love This Recipe
This soup is a true pantry staple turned gourmet. It’s:
• Naturally comforting and filling thanks to beans and potatoes
• Flexible—add spinach for color or leave it out, make it vegan or add Parmesan
• Ready in under an hour with minimal effort
• Gluten-free and plant-based (unless you add optional cheese)
• Full of flavor from sautéed aromatics, tomato paste, wine, and herbs
Ingredients
2 cans (28 oz / 800 g) cannellini or white beans, drained
1 medium onion, diced
1 celery stalk, diced
1 large carrot, diced
1–2 garlic cloves, minced or pressed
1 cup (200 g) frozen spinach (optional)
2 medium potatoes, peeled and chopped into chunks
1 Tbsp olive oil, plus extra for serving
1 Tbsp tomato paste
1/3 cup (80 ml) white wine
1 sprig rosemary (or 1 Tbsp chopped fresh leaves or ½ tsp dried)
2 cups (500 ml) vegetable broth or hot water
½ tsp paprika (optional)
½ tsp fine salt, plus more to taste
⅛ tsp black pepper, plus more to taste
Tip: You can find the full list of ingredients and measurements in the recipe card below.
Instructions
Warm olive oil in a large pot over medium heat. When shimmering, add onion, carrot, and celery. Cook, stirring often, for about 5 minutes until the onion turns translucent.
Add garlic, cannellini beans, tomato paste, potatoes, rosemary, and paprika (if using). Stir and cook for another minute.
Pour in the white wine and simmer until it evaporates, about 1 minute.
Stir in the frozen spinach, vegetable broth (or water), and a pinch of salt and pepper. Bring to a boil, then cover and reduce heat to simmer for 15 minutes.
Once the potatoes are soft and the soup becomes thick and creamy, remove from heat. Discard the rosemary sprig if used whole. Taste and adjust salt and pepper as needed.
Ladle into bowls, drizzle with olive oil and extra black pepper if desired. Serve with crusty whole grain bread, and for non-vegans, a sprinkling of freshly grated Parmesan cheese adds lovely richness. Enjoy!
Variations
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For a silky texture, blend half the soup in a blender and return it to the pot.
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Swap rosemary for thyme or sage for an earthy twist.
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Add kale or chopped chard instead of spinach for heartier greens.
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Stir in shredded cooked chicken or sausage for extra protein.
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Finish with a splash of cream or coconut milk for a richer broth.
Heating & Storage
Store this soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over medium heat, adding a splash of broth or water to loosen it as needed. It also freezes well for up to 2 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Yes—add fresh spinach in the last few minutes of simmering until wilted.
Do I need to peel the potatoes?
Peeling is optional. Skin-on potatoes add texture and nutrients but may slightly alter the broth’s appearance.
How do I control the soup’s thickness?
For thicker, mash some of the potatoes or blend a portion. Add more broth to thin it.
Is this soup gluten-free?
Yes—as long as your vegetable broth is gluten-free.
Can I omit wine?
Absolutely—replace it with extra broth and a splash of lemon juice for acid.
Can I make this vegan?
Yes—just omit Parmesan or use a plant-based alternative for garnish.
Does the soup get more flavorful the next day?
Yes, storing briefly allows the flavors to meld beautifully.
Can I add other vegetables?
Carrots, bell peppers, or zucchini are great additions—add them during the simmer step.
Do I need to use rosemary?
You can skip it or replace it with other herbs such as basil, oregano, or tarragon.
How many servings does this make?
About 4 generous servings—perfect for dinner or as part of meal prep.
Conclusion
This creamy white bean and spinach soup is a simple yet elegant dish that brings warmth, nutrition, and Mediterranean-inspired flavor to your table. Easy to customize, fridge-friendly, and delightful for any meal occasion, it’s destined to be a go-to go-to recipe for cozy dinners or casual lunches.
Print
Creamy White Bean & Spinach Soup: Comfort in a Bowl
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A hearty, creamy white bean and spinach soup with potatoes, aromatic vegetables, wine, and rosemary. This vegetarian soup is low-carb and packed with flavor—ready in just 45 minutes.
Ingredients
2 28‑oz cans cannellini beans, drained
1 onion, diced
1 celery stalk, diced
1 carrot, diced
1–2 garlic cloves, minced
1 cup frozen spinach (optional)
2 potatoes, peeled and chopped
1 Tbsp olive oil
1 Tbsp tomato paste
1/3 cup white wine
1 sprig rosemary (or fresh/dried substitute)
2 cups vegetable broth or water
½ tsp paprika (optional)
½ tsp salt, plus more to taste
⅛ tsp black pepper, plus more to taste
Instructions
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Sauté onion, carrot, and celery in olive oil until translucent.
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Add garlic, beans, tomato paste, potatoes, rosemary, and paprika. Cook briefly.
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Deglaze with wine; let it reduce.
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Add spinach, broth, salt, and pepper. Simmer until potatoes are tender.
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Remove rosemary, season to taste, and serve with olive oil and bread.
Notes
Blend part of the soup for a creamier texture.
Swap herbs, add protein, or finish with Parmesan for variety.
Prep in advance; freezes well with simple reheating instructions.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup, Vegetarian, Healthy
- Method: Stovetop
- Cuisine: Mediterranean
