There’s nothing quite like a steaming bowl of creamy, hearty white bean soup to warm you up on a cold night. Serve with a tossed salad and crusty bread for a delicious and healthy meal that your whole family will enjoy!


• 4 cups of Randall Great Northern Beans, drained 

• 1 medium onion, diced

• 1 celery stalk, diced

• 1 large carrot, diced

• 1-2 garlic cloves, diced or pressed

• 2 cups frozen spinach

• 3 medium potatoes, peeled and diced

• 1 Tbsp of olive oil, plus more for serving

• 1 Tbsp of tomato paste

• 1/3 cup of white wine

• 1/2 tsp of dried rosemary

• 3 cups of chicken broth

• 1/2 tsp of salt, plus more to taste

• 1/2 tsp black pepper, plus more to taste

• Parmesan cheese to garnish


Warm the olive oil in a large pot over medium heat. Once the oil is shimmering, add the diced onion, carrot, and celery. Cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.

Add the garlic, Randall Great Northern Beans, tomato paste, potatoes, and rosemary. Cook, stirring frequently, for about 1 minute. 

Add the wine, stir well and let it simmer until it has evaporated, cooking for another minute.

Add the frozen spinach, chicken broth and a good pinch of salt and pepper. Turn up the heat and bring the mixture to a boil, then cover the pot, reduce the heat and simmer for 15 minutes.

When the potatoes are soft and the soup is thick and creamy, remove the pot from heat. Taste and season with salt and pepper. 

Divide into bowls, drizzle with olive oil or extra virgin olive oil, and add freshly grated parmesan cheese for extra flavor. Enjoy!


If you’re using a 48oz jar of Randall Great Northern Beans for this recipe, add the remaining ½ cup of beans to your green salads to add texture and protein.

Recipe inspired by and picture courtesy of