Photo of White bean saffron soup by WW

White bean saffron soup

Total Time
40 min
15 min
25 min
A delicious, filling soup with the added bonus that it's quick to prepare. Serve each portion with a 60g slice of French stick for an extra 4 SmartPoints per serving.


Calorie controlled cooking spray

4 spray(s)


1 medium, chopped roughly

Celery, Raw

3 stick(s), chopped roughly

Carrots, raw

1 medium, peeled and chopped roughly

Cannellini Beans, cooked

2 can(s), large, drained

Saffron Threads

1 teaspoon(s)

Vegetable stock cube

1 cube(s), (1 litre)

Half Fat Crème Frâiche

150 g

Chilli, green or red

1 individual, de-seede and diced finely

Coriander, fresh

3 sprig(s)


  1. Heat a large lidded saucepan over a medium heat and spray with the cooking spray. Cook the onion, celery and carrots for 8-10 minutes until soft.
  2. Add the saffron, cannellini beans and vegetable stock and bring to the boil. Reduce the heat and simmer for 10 minutes. Add the crème fraiche and whizz with a hand-held blender or transfer to a blender and whizz until smooth.
  3. TO SERVE Divide half the soup between 4 bowls and top with 1 diced red chilli and some fresh coriander.
  4. TO FREEZE Let the remaining soup cool completely, then freeze in containers or pouches for up to 3 months. Defrost then reheat over a low heat on the hob until piping hot.