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Ingredients
Scale
- 2 cans (28 oz – 800 grams) cannellini beans or white beans, drained
- 1 medium onion, diced
- 1 celery stalk, diced
- 1 large carrot, diced
- 1–2 garlic cloves, minced
- 1 cup (7 oz – 200 grams) frozen spinach (optional)
- 2 medium potatoes, peeled and cut into chunks
- 1 tablespoon olive oil, plus more for serving
- 1 tablespoon tomato paste
- 1/3 cup (80 ml) white wine
- 1 sprig rosemary (or 1 tablespoon chopped fresh/1/2 teaspoon dried)
- 2 cups (500 ml) vegetable broth or hot water
- 1/2 teaspoon paprika (optional)
- 1/2 teaspoon fine salt, plus more to taste
- 1/8 teaspoon black pepper, plus more to taste
Instructions
- Warm olive oil in a pot and sauté onion, carrot, and celery until translucent.
- Add garlic, beans, tomato paste, potato, and rosemary; cook for another minute.
- Pour in white wine and let it evaporate for a minute.
- Stir in spinach, broth, salt, and pepper; bring to a boil.
- Cover and simmer for about 15 minutes until potatoes are soft.
- Taste and adjust seasoning; ladle into bowls and serve with olive oil and pepper.
Notes
To alter thickness, adjust the amount of broth used.
Blend part of the soup for creaminess if desired.
Experiment with different beans or veggies for unique flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Calories: 220
- Sugar: 2
- Sodium: 420
- Fat: 4.5
- Saturated Fat: 0.5
- Unsaturated Fat: 3.5
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 9
- Protein: 11
- Cholesterol: 0