White Bean and Vegetable Soup

This is one of my favorite comfort bean soups. Very simple and extremely nutritious. I use dry beans for all of my legume soups as I find them to give the soups a different consistency.

I actually obtained a very amazing and distinctive flavor with this soup because I used a very rare wine that came from my cousin’s vineyard in Spain. You can use any other white wine of your choice though.

Like with most soups, you can add, substitute or omit any veggies of your choice. Nevertheless I am sure it will turn out fabulous for you.



White Bean and Vegetable Soup

Miryam's original recipe

Yield: 6 servings


1 lb dried white beans pre-soaked over night
2-4 tablespoons of olive oil
2 red peppers, chopped
1 red onion, chopped
1/4 cup vermouth or white wine
2 garlic cloves
2 teaspoons paprika
2 tablespoons tomato paste
2-3 cups fresh spinach leaves
1 teaspoon salt
4-6 cups of water (depending on how thick you want the soup, if using dry beans you will need more water as dry beans will absorb much of the liquid)



Heat oil in a 6 quart dutch oven medium high heat. Add onions, pepper and garlic and saute for 2-4 minutes. Add wine and let it reduce for 3 minutes. Add paprika and stir and follow by beans, tomato paste, salt and water.

Bring the mixture to a boil and reduce heat to low. Cover and simmer for 45-60 minutes or until beans are tender.

When beans are tender turn off heat and stir in the spinach, which will wilt.


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3 Responses to “White Bean and Vegetable Soup”

  1. #
    Natalie — February 28, 2011 @ 7:16 pm

    YUM! we’re having white bean, spinach and pesto soup tonight. Next time I’m going to try this!

  2. #
    ahealthypassion.com — March 1, 2011 @ 12:15 am

    ooh this looks soo good and comforting I love white beans !

  3. #
    Lindsay Macedo — September 16, 2014 @ 3:10 pm

    How many calories per serving?

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