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White Bean Soup Recipe

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This recipe for White Bean Soup, by , is from Silvana's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Silvana Salerno


2 cans cannellini beans or white beans, drained
1 medium-size onion, diced
1 celery stalk, diced
1 large carrot, diced
1 cup frozen spinach * (optional)
2 medium-size potatoes, peeled and cut into chunks
1 Tbsp olive oil, plus more for serving
1 Tbsp tomato paste
1/3 cup white wine
2 cups vegetable broth or hot water
1/2 tsp paprika (optional)
1/2 tsp salt, plus more to taste
1/8 tsp black pepper, plus more to taste


1. Warm the olive oil in a large pot and add the diced onion, carrot, and celery. Cook about 5 minutes.
2. Add the beans, tomato paste, potatoes, and paprika (if you use it). Cook stirring frequently, about 1 minute.
3. Add the wine, stir well and let it simmer until it has evaporated, cooking for another minute.
4. Add the frozen spinach, the vegetable broth and a good pinch of salt and pepper.
5. Raise the heat and bring the mixture to a boil, then cover the pot, reduce heat and cook gently for 15 minutes.
6. When the potatoes are soft and the soup is thick and creamy, taste and season with salt and pepper.
7 Divide into bowls, drizzle with olive oil add freshly grated romano cheese




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