Brothy White Beans Soup
Looking for a delicious and healthy meal option? Look no further than this hearty Brothy White Bean Soup! Made with fresh vegetables and baby spinach, this soup is packed with flavor and nutrients. Whether you’re looking for a satisfying lunch or a hearty dinner, this soup is the perfect choice. So why wait? Try it today and see for yourself just how delicious and nutritious it can be!
Reasons to LOVE our Brothy White Beans Soup…
- This soup is quick to make and ready in under 25 minutes.
- It’s low in calories and high in fiber and protein!
- It is filling and satisfying for the whole family.
- Inexpensive and budget-friendly.
- Serve with some toasted bread for dipping and enjoy every last drop. (It’s the best!)
Canned Beans vs Dried White Beans…
For this recipe, we preferred to use organic canned white beans instead of dried ones, simply because canned beans are ready to use, with no soaking, or downtime. To prepare them, all you need to do is give them a thorough rinse, toss them into the pot, and let them simmer for a few minutes.
How To Make Brothy White Beans Soup?
The full recipe for our white bean soup is below, along with the complete ingredient list. But here is a brief overview of the ingredients.
Ingredients Needed For White Bean Soup…
For this recipe, you will need the following ingredients:
- Extra Virgin Olive Oil: always choose the best olive oil for this recipe, it makes a huge difference in flavor.
- Fresh Vegetables: you will need some garlic, onion, celery, tomato, and fresh baby spinach.
- Fresh Herbs: you will only need 1 fresh herb, and we prefer fresh Italian parsley with this soup.
- White Beans: choose organic canned beans, either Great Northern or Cannellini beans. And, you will need 2 cans (each can @15-ounces) for this recipe.
- Seasonings: you will need salt, cayenne pepper, and fresh cracked black pepper.
- Broth: choose organic vegetable broth, for our soups. And you will need water for this soup. We prefer to make our soups with both.
- Parmigiano Reggiano Rind: at times and for additional flavor and creaminess to the broth, we toss a Parmigiano rind into the soup. Optional: for vegans, you can add “vegan” parmesan.
Directions to Make Brothy White Beans Soup:
Here are simple and easy-to-follow steps to make this delicious soup.
1. Heat some olive oil in a Dutch oven pot. Toss in the vegetables and sauté them for a few minutes, until softened.
2. Rinse thoroughly the beans, and drain them.
3. Add the beans to the pot.
4. Next, pour in all the liquid: the vegetable broth and water. Then toss in the seasonings, and simmer for a few minutes.
5. Add the chopped tomato, fresh parsley, and toss in one parmesan rind. Simmer for a few minutes more.
6. Toss in a couple of handfuls of baby spinach and stir until the spinach has completely wilted. Drizzle additional olive oil into the soup. Then serve!
Variations for this delicious soup…
- Cook up some bacon strips, crumble them up, and toss them into the soup.
- Sauté some pancetta (Italian bacon) to give this soup some smoky flavors.
- Toss on top of each bowl with your favorite pepita seeds, or croutons for some added crunch.
- Serve with grated parmesan cheese at the table.
Questions, Notes & Tips…
- This recipe will yield 4 hearty servings.
- Keep in mind, that these beans will slowly melt, and the soup will thicken, becoming creamy, and it will absorb some of the broth. Therefore, you can add additional broth, if you feel you need to.
- Can we double the servings? You can double this recipe for more servings, and save the leftovers in the refrigerator for lunch the next day or later in the week.
- How long does this soup stay fresh? This soup will stay fresh, sealed in a container, kept in the refrigerator for up to 4 days.
- Can we freeze this soup? Yes, you can. This soup will freeze well for up to 1 month.
- What if we 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. White beans, along with fresh vegetables and baby spinach, make this soup a hearty and delicious meal.
Ingredients
- 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 to 3 handfuls of baby spinach
- fresh cracked black pepper to taste
Instructions
- 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 with crusty bread on the side for dipping.
Yields: 4 servings
Notes
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.
Nutrition Information:
Yield:
4 servingsServing Size:
1 servingAmount Per Serving: Calories: 253Total Fat: 9.3gCarbohydrates: 30.7gFiber: 8.8gSugar: 1.9gProtein: 12.5g
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xo anna and liz
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Wow I love soup this was the best creamy and beany soup ever thank you!!!
Aw, thank you so much, Marie! So glad you enjoyed this recipe, it happens to be one of our favorites. thanks again.