Brothy White Beans Soup
There’s nothing better than a bowl of Brothy White Beans Soup to keep you warm during these cold winter days. Easy and quick to make, it is the ideal soup for lunch or dinner. Fresh vegetables along with baby spinach, make this white bean soup a hearty and delicious meal!
Brothy White Beans Soup
When it comes to making this white bean soup, we prefer to choose organic canned white beans. They only need to simmer for a few minutes and are fully cooked.
This soup is quick to make, and it’s ready in under 25 minutes.
It’s low in calories and high in fiber and protein!
Serve with some crusty toasted bread for dipping, and scoop up every last drop. (it’s the best!)
For this recipe, you will need the following ingredients:
- Extra Virgin Olive Oil: always use the best olive oil for this recipe, with an additional
- Fresh Vegetables: the soups contain some garlic, onion, celery, tomato, and baby spinach.
- White Beans: choose organic canned beans, either Great Northern or Cannellini beans. You will need 2 cans for this recipe.
- Seasonings: salt and cayenne pepper and some fresh cracked black pepper.
- Broth: Choose organic vegetable broth, which is high quality. And some water will be needed as well.
- Parmigiano Reggiano Rind: for additional flavor and creaminess to the broth. Optional: you can add “vegan” parmesan if you prefer.
How to Make Brothy White Beans Soup?
A few easy steps to follow to make this delicious soup.
1. Saute the vegetables for a few minutes.
2. Rinse the beans and add them. Next, add both the water and vegetable broth, and the seasonings, and simmer for a few minutes.
3. Add in the chopped tomato, and toss in one parmesan rind. Simmer for a few minutes more.
4. Toss in a couple of handfuls of baby spinach and stir until the spinach had completely wilted. Then serve!
Variations for this soup…
- Cook up some bacon strips, crumble them up, and toss them into the soup.
- Saute some pancetta (Italian bacon) along with garlic and onion to give this soup some smoky flavors.
- Toss on top of each bowl with your favorite pepita seeds, or croutons for some crunch.
- This recipe will serve 4 hearty servings.
- You can double the recipe for more servings, save leftover in the refrigerator, or freeze it for another meal.
- If you don’t have a rind of parmesan, don’t fret. It won’t be a deal breaker. You can easily flavor the soup with grated Parmesan cheese when serving.
Additional Delicious Bean Soups…
- Creamy Black Bean Soup – without the cream
- Baby Lima Bean Soup
- Black Bean and Quinoa Soup
- Tuscan Swiss Chard and Beans Soup
- Roasted Garlic Parsnip & Bean Soup
- Black Bean and Rice Soup
- Split Pea Soup – Italian Style!
Brothy White Beans Soup
Brothy White Beans Soup is easy to make, and an ideal soup for lunch or dinner. Fresh vegetables along with baby spinach, make this soup a hearty and delicious meal.
- 2 Tbsp. extra virgin olive oil, plus extra
- 1 small onion - chopped
- 3 garlic cloves - thinly sliced
- 1 cup of thinly sliced celery
- 2 cans (15.5 ounces each) of white beans, rinsed and drained
- 1 tsp. Himalayan salt
- dash of cayenne pepper
- 2 cups vegetable broth
- 1 cup water
- 1 ripe tomato - chopped
- 2 Tbsp. freshly chopped parsley
- 1 Parmesan rind
- 2 handfuls of baby spinach
- fresh cracked black pepper to taste
- In a large soup pot or a Dutch oven pot, heat olive oil and toss in garlic, onion, and celery. Saute for about 3 minutes until the vegetables are softened.
- Add the beans, broth, water, fresh parsley, and seasonings. Stir to combine and raise the heat to bring it to a boil. Toss in one parmesan rind. Lower the heat and simmer on the lowest heat for about 5 minutes, uncovered. Stirring occasionally.
- Toss in 2 handfuls of baby spinach. NOTE: here is where you can add additional spinach to the soup to your liking. Stir the soup until the spinach wilts, about 1 to 2 minutes. Then turn off the heat.
- Taste the soup, and adjust the seasonings, add some fresh cracked black pepper to your taste.
- Before serving, stir in some extra virgin olive oil over the soup, about 2 tablespoons. Then serve in individual soup bowls and serve with crusty bread on the side for dipping.
Yields: 4 servings
If you make this soup ahead and plan to leave it on the stove to reheat before dinner, we recommend keeping it covered.
Keep in mind, the beans will slowly melt, and the soup will thicken and become creamy, as it absorbs some of the broth.
Therefore, before reheating the soup, you may add additional water or vegetable broth, to your preference.
Serving Size:1 serving
Amount Per Serving: Calories: 253Total Fat: 9.3gCarbohydrates: 30.7gFiber: 8.8gSugar: 1.9gProtein: 12.5g
If you make our delicious Brothy White Beans Soup, let us know and leave a comment with a star rating! We’d love to hear from you. Sharing your insights and experiences helps everyone who reads them, and helps us too!
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Happy and Healthy Cooking! 🙂
xo anna and liz