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Recipe video above. This is a white bean soup with a thick, creamy broth that's full of savoury flavour with a hint of tomato. It's a fast way to turn bland beans into a really filling soup that so simple to make, yet so, so good! The flavour trick - blitzing up the sautéed onion, carrot and garlic with just a bit of the beans. Keep it meat free or see notes for how to add ham, bacon, chicken or sausage! This is VERY filling - and keeps you full for ages (thank you beans!)
View original recipe on recipetineats.comMelt butter in a pot over medium high heat. Cook garlic, onion and carrot for 5 minutes until carrot is soft and sweet.
About 3 minutes in, add the Italian herbs and cook with the onion (makes the herb flavour "bloom").
Turn heat up to high, add tomato paste. Cook for 2 minutes to remove the “raw” flavour.
Add white wine, cook for 3 minutes until the harsh “winey” smell is gone and mostly evaporates so you’re just left with tomato paste again.
Add 1/2 cup of beans (to thicken soup), stock, parmesan, salt and pepper. Stir, low heat, cover and simmer 3 minutes, stirring every now and then.
Use a stick blender to puree until smooth (or transfer to blender).
Add remaining beans, simmer 3 minutes. Stir in spinach until wilted, then stir in cream if using. Add more salt and pepper if needed (note: canned beans are already salted).
Serve with crusty bread for dunking!
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