A MEAL YOU CAN MAKE
Smoky white bean soup
White beans, carrots and spinach in a tomato broth
About 49 minutes · 2 servings · Hob · large lidded pan
Open guided recipe →Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.
Ingredients · 2 servings
- 480g Tinned cannellini beans, drained
- 200g Carrots, 1 cm pieces
- 100g Spinach, washed
- 400g Tinned tomatoes, chopped
- 150g Onion, finely chopped
- 10g Garlic, minced
- 15ml Olive oil
- 2 tsp Smoked paprika
- 400ml Water
Allergens: Check all ingredient packaging; no allergen-free assurance. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~427 kcal · 24g protein · 61g carbohydrate · 12g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Gather & prepare
Drain 480g tinned cannellini beans. Dice 200g carrots (1 cm pieces), chop 150g onion (finely chopped) and 10g garlic (minced), and wash 100g spinach (washed). Measure 400g tinned tomatoes (chopped), 2 tsp smoked paprika and 400ml water.
Start the pan
Warm 15ml olive oil. Soften 150g onion (finely chopped) for 5 minutes, stirring. Add 10g garlic (minced) and 2 tsp smoked paprika for 1 minute. Add 200g carrots (1 cm pieces), 480g tinned cannellini beans (drained), 400g tinned tomatoes (chopped), 400ml water and 100g spinach (washed); bring to a simmer.
Cook gently
Simmer gently, covered, over low heat. Stay nearby. Pause another hands-on task before stirring or adjusting the heat. Add a little water if the mixture catches or becomes too thick; extend the timer if the ingredients need longer.
Check: Check the food is steaming hot throughout, and vegetables are tender. Follow cooking instructions on the ingredient packets if longer. A finished timer is a reminder to check, never proof of doneness.
Check, finish & portion
Check a knife enters the carrots easily and the beans and spinach are steaming hot throughout. Stir and portion with the broth. Check the food is steaming hot throughout, and vegetables are tender. Follow cooking instructions on the ingredient packets if longer. A finished timer is a reminder to check, never proof of doneness. Serve now or portion for prompt cooling; do not wait for the other meals to finish.
Check: Check the food is steaming hot throughout, and vegetables are tender. Follow cooking instructions on the ingredient packets if longer. A finished timer is a reminder to check, never proof of doneness.
Clear & clean equipment
Turn off the burner. Transfer remaining food to shallow containers. Clean the pan and utensils before the next meal. Allow extra time if equipment is too hot to handle.
Cooling, storing & reheating
Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.