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I make this Flavor-Packed White Bean Soup on slow Monday evenings when I want something warm, nourishing, and unfussy. It’s a one-pot, pantry-friendly soup built from canned beans, canned tomatoes, and simple aromatics — but the smoked paprika and a splash of olive oil give it a surprisingly bold, homey flavor. This is perfect for weeknights, light lunches, or whenever you want a cozy, healthy bean soup that comes together in about 30 minutes. If you like rustic Italian-style brothy soups, compare flavors with this Tuscan white bean soup for another comforting option.
Why you’ll love this dish
This soup is quick, budget-friendly, and satisfying — no long soaking of beans required. Using canned beans keeps prep minimal while herbs and smoked paprika layer in savory, smoky notes. It’s flexible (use spinach or kale), vegetarian, and kid-friendly when you keep the spice mild.
“Simple ingredients, big flavor — this soup became our go-to for chilly weeknights.” — happy reader
Benefits at a glance: ready in about 30 minutes, pantry staples, high in fiber and plant protein, and easy to scale up for guests.
The cooking process explained
You’ll start by softening onion and garlic to build the base flavor, then add beans, tomatoes, broth and spices to simmer. The short simmer lets flavors meld without losing the beans’ texture. Finish by stirring in greens so they just wilt — that keeps the soup bright and nutritious.
What you’ll need
2 cans white beans (such as cannellini or navy beans), drained and rinsed
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 can diced tomatoes (14.5 oz)
1 teaspoon dried thyme
1 teaspoon smoked paprika
Salt and pepper to taste
2 cups spinach or kale, chopped
2 tablespoons olive oil
Quick substitutions: use low-sodium vegetable broth to control salt, swap cannellini for great northern beans, and use baby spinach for a milder taste. If you prefer a richer soup, stir in 1/4 cup of cream or a spoonful of mascarpone at the end (or a drizzle of good olive oil for vegan).
Directions to follow
- Warm a large pot over medium heat and add the 2 tablespoons olive oil.
- Add the chopped onion and minced garlic; sauté until softened and fragrant, about 5 minutes.
- Pour in the drained and rinsed white beans, the can of diced tomatoes (with juices), and 4 cups vegetable broth. Add 1 teaspoon dried thyme, 1 teaspoon smoked paprika, and salt and pepper to taste. Stir to combine.
- Bring the soup to a gentle boil, then reduce heat and simmer uncovered for about 20 minutes so the flavors marry.
- Stir in the 2 cups chopped spinach or kale and cook for about 5 minutes until wilted and tender.
- Taste and adjust seasoning, then ladle into bowls and serve hot.
Best ways to enjoy it
Serve this soup with a crisp green salad, crusty bread, or buttered garlic toast for dipping. Topping ideas: a spoonful of Greek yogurt or crème fraîche, a drizzle of extra-virgin olive oil, or a sprinkle of grated Parmesan. For a heartier meal, offer a simple grain like quinoa or farro on the side. If you’re exploring similar flavors, try pairing with recipes inspired by the classics like Tuscan white bean soup.
Storage and reheating tips
Refrigerate leftovers in an airtight container for up to 4 days. To freeze, cool completely and place in freezer-safe containers for up to 3 months — leave a little headspace as liquids expand. Reheat gently on the stovetop over low heat, adding a splash of broth or water if it thickens. Microwaving in a covered dish works too; stir halfway through to heat evenly.
Helpful cooking tips
- Rinse canned beans well to remove excess sodium and improve flavor.
- If you prefer a creamier texture, mash a cup of beans against the pot side before simmering to thicken naturally.
- Use smoked paprika sparingly at first — it’s potent; you can always add more.
- If using kale, massage it briefly with a pinch of salt and a drop of oil before adding to soften the leaves.
- For more depth, sauté a pinch of crushed red pepper with the onion, or add a splash of white wine after the onions soften and let it reduce.
Creative twists
- Add a handful of cooked Italian sausage or diced ham for a non-veg option.
- Stir in 1/2 cup cooked pasta or small shells to make a heartier bowl.
- Swap smoked paprika for smoked sea salt and a squeeze of lemon for a brighter finish.
- Make it Indian-inspired with turmeric, cumin, and a dollop of plain yogurt.
- For extra veg, toss in diced carrots and celery with the onion and garlic at the start.
FAQ
Q: Can I use dried beans instead of canned?
A: Yes. Use 1.5 cups dried white beans, soaked and cooked until tender (about 1.5–2 cups cooked per cup dried). Reduce initial simmer time since dried beans take longer to reach tenderness.
Q: How can I make this soup more filling?
A: Add cooked grains (barley, farro, or brown rice), small pasta, or fold in cubed roasted potatoes. A scooped avocado or a fried egg on top also boosts calories and texture.
Q: Is this soup freezer-friendly?
A: Yes. Freeze in meal-sized portions for up to 3 months. Reheat slowly and add a splash of broth if it seems too thick after thawing.
Q: Can I make this in an Instant Pot or slow cooker?
A: For Instant Pot, sauté onion and garlic using Sauté mode, then add ingredients and cook on High Pressure for 5 minutes (natural release). For a slow cooker, cook on Low for 4–6 hours.
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Tuscan white bean soup
Tuscan-style white bean recipe
Flavor-Packed White Bean Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick, nourishing, and pantry-friendly white bean soup with bold flavors from smoked paprika and olive oil.
Ingredients
- 2 cans white beans (such as cannellini or navy beans), drained and rinsed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 can diced tomatoes (14.5 oz)
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 cups spinach or kale, chopped
- 2 tablespoons olive oil
Instructions
- Warm a large pot over medium heat and add the olive oil.
- Add the chopped onion and minced garlic; sauté until softened and fragrant, about 5 minutes.
- Pour in the drained and rinsed white beans, the can of diced tomatoes (with juices), and vegetable broth. Add dried thyme, smoked paprika, and salt and pepper to taste. Stir to combine.
- Bring the soup to a gentle boil, then reduce heat and simmer uncovered for about 20 minutes.
- Stir in the chopped spinach or kale and cook for about 5 minutes until wilted and tender.
- Taste and adjust seasoning, then ladle into bowls and serve hot.
Notes
For a creamier texture, mash a cup of beans against the pot side before simmering. Refrigerate leftovers for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg