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Creamy white bean soup with cannellini beans, vegetables, and fresh herbs served in a rustic bowl with crusty bread

Protein-Packed White Bean Soup - 40 Minute Dinner!

This white bean soup delivers restaurant-quality Mediterranean flavors in just 40 minutes. Packed with 19g of plant-based protein and 13g of fiber per serving, it’s hearty, nutritious, and perfect for weeknight dinners or meal prep.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soup
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 cans 28oz cannellini beans, drained and rinsed
  • 1 medium onion diced
  • 1 celery stalk diced
  • 1 large carrot diced
  • 1 –2 garlic cloves minced
  • 1 tablespoon olive oil plus extra for serving
  • 1 tablespoon tomato paste
  • 1/3 cup white wine or broth substitute
  • 1 sprig fresh rosemary or 1/2 teaspoon dried
  • 1/2 teaspoon paprika optional
  • 2 cups vegetable broth or hot water
  • 2 medium potatoes peeled and chunked
  • 1 cup frozen spinach optional
  • 1/2 teaspoon fine salt plus more to taste
  • 1/8 teaspoon black pepper plus more to taste

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery; sauté 5 minutes until softened.
  2. Add garlic, beans, tomato paste, potatoes, rosemary, and paprika. Stir 1 minute to coat and caramelize tomato paste.
  3. Deglaze with white wine, scraping the pot. Simmer 1 minute.
  4. Add spinach, broth, salt, and pepper. Bring to a boil, cover, reduce heat, and simmer 15 minutes until potatoes are tender.
  5. Remove rosemary. Taste and adjust seasoning. Mash or blend some beans for creamier texture if desired.
  6. Ladle into bowls, drizzle with olive oil, and serve with bread.

Notes

Rinse canned beans before use. Always taste before salting as broths vary. Rest overnight for deeper flavor. Add lemon juice or Parmesan when serving for extra brightness.