This creamy white bean soup has been one of my favorite weeknight rescues for years. I discovered this combination on a busy evening when I had pantry beans, a lonely potato, and a desire for something that would warm the house and please everyone at the table. What makes this dish special is its velvet texture and the way simple ingredients meld into deep savory flavor. The beans give a gentle creaminess without any dairy, while a touch of tomato paste and white wine add layered complexity. It smells like comfort and tastes like a meal you would happily serve company.

I usually make this when I want something that is fast, affordable, and reliably satisfying. It is one of those recipes that feels elevated but is effortless to pull together. I first served it at a casual dinner and a friend asked for the recipe on the spot. It works for quiet weeknights, for a light lunch, and for those times when you want to make something wholesome with what you already have. The texture and aroma make it memorable, and the family always asks for seconds.

Ingredients

• Cannellini beans: Two standard 14 ounce cans drained and rinsed work perfectly. Choose low sodium when possible so you can control final seasoning. Beans give body and plant protein to the soup.
• Yellow onion: One medium onion, diced. A sweet yellow variety softens and adds a caramelized base that supports the savory flavors.
• Celery and carrot: One celery stalk and one large carrot, diced. These classic aromatics build depth and texture while keeping the soup light.
• Garlic: One to two cloves, pressed or finely diced. Fresh garlic brightens the soup and pairs beautifully with rosemary.
• Frozen spinach: One cup frozen works well and is convenient. If using fresh spinach, add it late in the cooking process so it does not overcook.
• Potatoes: Two medium potatoes peeled and cut into chunks. Russet or Yukon work well and help thicken the broth when they break down.
• Olive oil: One tablespoon for sauteing, plus extra to drizzle on each bowl for an elegant finish.
• Tomato paste: One tablespoon adds umami and a savory backbone that balances the beans.
• White wine: One third cup to deglaze and add bright acidity. Use a dry white that you enjoy drinking.
• Rosemary: One fresh sprig or one tablespoon chopped fresh leaves. If using dried, use one half teaspoon. Rosemary brings an aromatic pine note.
• Vegetable broth: Two cups low sodium broth or hot water plus a cube. Broth controls the soup salt and flavor so pick a quality brand.
• Seasoning: One half teaspoon fine salt and one eighth teaspoon black pepper to start, then adjust to taste. One half teaspoon paprika is optional for warmth.

Instructions

Sweat the aromatics: Warm one tablespoon olive oil in a large heavy bottom pot over medium heat until it shimmers. Add the diced onion, carrot, and celery and cook, stirring often, until the onion is soft and translucent, about five minutes. The goal is to soften rather than brown so the vegetables release their sweetness into the base. Add garlic and tomato paste: Add the garlic, one tablespoon tomato paste, drained beans, chopped potatoes, rosemary and paprika if using. Stir constantly for about one minute so the tomato paste loses its raw edge and starts to meld with the aromatics. This step intensifies the flavor base. Deglaze with wine: Pour in one third cup dry white wine and stir well, scraping any fond from the bottom of the pot. Let the wine simmer and reduce for about one minute until most of the liquid has evaporated. This leaves a concentrated brightness without raw alcohol. Add greens and broth then simmer: Stir in one cup frozen spinach, two cups hot vegetable broth, a good pinch of salt and one eighth teaspoon black pepper. Increase heat to bring to a gentle boil, then cover, reduce heat and simmer for fifteen minutes until the potatoes are tender and the soup is naturally thickened by the beans and potato starch. Finish and season: Remove the pot from the heat and fish out the rosemary sprig if you used a whole sprig. Taste and adjust salt and pepper. If you prefer a creamier texture, partially blend with an immersion blender leaving some beans whole for texture, or transfer half to a blender and pulse about three times before returning to the pot. Serve: Ladle into bowls, drizzle with a little extra virgin olive oil and a turn of fresh black pepper. Serve with crusty bread and optional grated parmesan if not keeping it vegan.

Storage Tips

Store cooled leftovers in airtight containers in the refrigerator for up to three days. For freezing, divide into single serving airtight containers leaving about one inch of head space to allow for expansion. Freeze for up to two months. To reheat from frozen, thaw overnight in the refrigerator then warm gently on the stovetop over low heat, stirring occasionally to reincorporate any separated liquid. If the soup thickens too much during storage, stir in a splash of water or broth while reheating to reach the desired consistency.

Ingredient Substitutions

If you do not have cannellini beans, use great northern or navy beans in equivalent amounts. Swap spinach for chopped kale or chard but add these heartier greens earlier so they become tender. If you prefer no wine, substitute an extra quarter cup of broth plus one tablespoon lemon juice to maintain acidity. For a smokier note, replace paprika with smoked paprika in the same amount. Use sweet potatoes instead of white potatoes for a winter variation but expect a sweeter flavor.

Serving Suggestions

Serve with warm crusty whole grain bread or a slice of sourdough for dipping. A simple green salad dressed with lemon and olive oil balances the warmth of the soup. Garnish each bowl with a drizzle of extra virgin olive oil, a few torn leaves of fresh parsley, and a crack of black pepper. If not vegan, a light shaving of parmesan adds a savory finish that many people enjoy.

Cultural Background

This style of white bean and potato soup is rooted in Mediterranean home cooking where beans provide an affordable source of protein and vegetables are celebrated for their seasonal variety. In coastal and inland regions alike, simple pot soups have long been a way to stretch ingredients into nourishing meals. The use of rosemary, olive oil and white beans reflects a rustic approach to flavor building found throughout Mediterranean cuisines.

Seasonal Adaptations

Spring and summer invite lighter variations with fresh spinach and a squeeze of lemon. In autumn and winter, swap in kale and add a teaspoon of smoked paprika for deeper warmth. For holiday tables, make a larger batch, garnish with toasted walnuts and rosemary sprigs, and serve with a warm grain salad to create a more substantial spread.

Meal Prep Tips

Double the recipe and freeze in portion sized containers for effortless lunches. Prepare the base of sautéed aromatics and tomato paste in advance and refrigerate for two days. When ready to serve, add beans, potatoes and broth and simmer for the final fifteen minutes. This staged approach saves time while preserving fresh flavor.

Enjoy this soup as a simple nourishing meal that is forgiving, fast and full of Mediterranean inspired flavors. I hope it becomes one of your weeknight favorites and a reliable recipe to turn to when you want comfort with minimal fuss.