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
-
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.
-
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
