Ingredients
Vegetables
- 1 medium-size onion, diced
- 1 celery stalk, diced
- 1 large carrot, diced
- 1-2 garlic cloves, diced or pressed
- 2 medium-size potatoes, peeled and cut into chunks
- 1 cup (7 oz / 200 grams) frozen spinach (optional; see Notes for substitutions)
Beans & Broth
- 2 cans (28 oz / 800 grams) cannellini beans or white beans, drained
- 2 cups (500 ml) vegetable broth or hot water
Flavorings & Seasonings
- 1 Tbsp olive oil, plus more for serving
- 1 Tbsp tomato paste
- 1/3 cup (80 ml) white wine
- 1 sprig rosemary (or 1 Tbsp chopped fresh leaves, or 1/2 tsp dried)
- 1/2 tsp paprika (optional)
- 1/2 tsp fine salt, plus more to taste
- 1/8 tsp black pepper, plus more to taste
Instructions
- Sauté the Aromatics: Warm the olive oil in a large pot over medium heat. Once shimmering, add the diced onion, carrot, and celery. Cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
- Add Main Ingredients: Stir in the garlic, drained beans, tomato paste, potatoes, rosemary (whole sprig, chopped, or dried), and paprika if using. Cook, stirring frequently, for about 1 minute to blend the flavors.
- Deglaze with Wine: Add the white wine, stir well, and let it simmer until most of the liquid has evaporated, about 1 more minute.
- Add Broth and Greens: Add the frozen spinach (or greens of choice), vegetable broth, and a good pinch of salt and pepper. Raise the heat and bring the mixture to a boil. Once boiling, cover the pot, reduce the heat, and let it cook gently for 15 minutes.
- Finish and Season: When the potatoes are soft and the soup is thick and creamy, remove from heat. Discard the sprig of rosemary if using whole. Taste and adjust salt and pepper as needed, keeping in mind the saltiness of your broth.
- Serve: Divide the soup into bowls and drizzle with a little olive oil or extra virgin olive oil. Add more freshly ground black pepper if desired. Serve with crusty whole grain bread. For extra flavor (if not keeping it vegan), top with freshly grated parmesan cheese. Enjoy!
Notes
- You can make vegetable broth by simmering vegetable scraps and herbs for 5-10 minutes or use hot water and vegan broth cubes for convenience.
- If using a salty broth, start with just a pinch of salt and adjust seasoning after cooking.
- Leftovers keep well in the fridge up to 3 days and are freezer-friendly for up to 2 months (leave 1-inch head space in containers).
- Fresh rosemary may shed leaves into the soup; remove them before serving or chop before adding if preferred.
- Swap frozen spinach with fresh spinach (add the last 5 minutes of cooking), kale, or chard (5-10 minutes as needed).
- Nutritional information is estimated and may vary by ingredients used.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 160 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 13 g
- Protein: 19 g
- Cholesterol: 0 mg
