Home » Beans » 10 Minute White Bean Soup

10 Minute White Bean Soup

I’d been wanting to try this 10 minute soup for months but never had spinach on hand when I thought of making it.  And I thought a little ham added to the soup couldn’t be a bad thing.  Ham, beans, they’re a good pairing.  So finally I had all of the ingredients.  I even had fresh parsley, which is rare.  The soup was perfect for  a cool fall day begging for a hearty bowl of soup for dinner.

I used my soup kettle and heated a glug of olive oil over medium high heat.  I added the diced onion, garlic and diced ham and let it sauté for about 4 minutes.  The onion was translucent and the smell of garlic and ham told me they were heated as well.

Next I added the cups of broth to the kettle.  I used chicken broth, which was what I had on hand.  I’m not sure it matter what kind of broth you use and the seasonings override the broth flavor.

I added a can of dice tomatoes; these were fire roasted simply because again it was what I had on hand.

I invented my own combination of Italian seasoning using oregano, basil, thyme and rosemary (see below).  I added the seasonings to the kettle and gave it a stir.  I let the soup come to a bubble.

While the soup heated I drained and rinsed the cans of cannellini beans.

When the soup was gently bubbling I added the beans and the baby spinach and stirred well.

I let the soup heat for a couple more minutes then removed the kettle from the heat.  I stirred in the Parmesan then taste tested it and was pleased with the salt level.  Soup was up!

Oh my goodness this soup is delicious!  You’d think you had tweaked and simmered it all day long!  It definitely is a fast soup to make with maximum flavors to satisfy your palate.  Leftovers?  Refrigerate or freeze in serving portions and enjoy the soup again!

10 Minute White Bean Soup

  • Servings: 10
  • Difficulty: easy
  • Print

Super fast bean soup that is even vegetarian if you omit the ham and use a vegetable broth!

  • 1 tablespoon olive oil
  • 1 yellow onion; diced
  • 6-8 cloves garlic minced
  • 2 cups ham; finely diced
  • 6 cups vegetable broth (or stock)
  • 15 ounce can diced tomatoes: drained
  • 1 teaspoon sugar
  • 1 tablespoon Italian dried herbs (see below for seasoning tip)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 4 (15 ounce) cans cannellini beans; drained and rinsed
  • 4 cups baby spinach (about 6 ounces)
  • 3/4 cup grated Parmesan cheese
  • 3 tablespoons chopped fresh parsley

In a large pot or saucepan, heat olive over medium high heat. Add onion and garlic; cook until onions are translucent and garlic is fragrant (about 2-3 minutes), while stirring occasionally.

Add in the broth, tomatoes, sugar, Italian herbs, salt and pepper. Bring to a boil, reduce heat and simmer for 5 minutes to combine all of the flavours together.

Stir in the beans and spinach. Continue to simmer gently until the spinach has wilted, (about 2 minutes). Take off heat.

Stir in the Parmesan cheese. Taste test, adjust salt and pepper if needed. Serve immediately.

Tweaks: Add zucchini, sweet bell peppers, frozen peas or corn for extra flavors and nutrition. You could also add potatoes, carrots, sweet potatoes or pumpkin but they need to be fork tender when added, so precooking is necessary. Have fun with it!

Italian seasoning: make your own! 1 teaspoon basil, 1 teaspoon oregano, 1/4 teaspoon thyme, 1/4 teaspoon rosemary.

Adapted from Cafe Delites

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