Hearty Snack Stick White Bean Soup

National Food Day celebrates everyday American cooking, and this white bean soup leans on sliced snack sticks for savory depth. Cannellini beans simmer with aromatics, tomato paste, and smoked paprika in a one-pot lunch that feels hearty and simple.

Serves 6 · 15 min prep · 35 min cook

Estimate for one serving

• 310 cal
• 20g protein
• 28g carbs
• 14g fat
• 3g fiber

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Ingredients

• 10 oz beef or turkey snack sticks
• 2 tbsp olive oil
• 1 large yellow onion
• 2 medium carrots
• 2 celery stalks
• 4 garlic cloves
• 2 tbsp tomato paste
• 2 cans (15 oz each), drained and rinsed cannellini beans
• 6 cups low-sodium chicken broth
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1 bay leaf
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 3 cups fresh spinach
• 1/4 cup grated Parmesan
• optional crusty bread for serving

Instructions

1. 1Slice the snack sticks into thin coins about 1/4-inch thick so they release flavor quickly and become tender bites throughout the soup. Set aside.
2. 2Heat olive oil in a large Dutch oven or heavy soup pot over medium heat until it shimmers. Add diced onion, carrots, and celery and cook 6 to 8 minutes, stirring often, until the vegetables soften and the onion turns translucent.
3. 3Stir in minced garlic and tomato paste. Cook 1 to 2 minutes until the paste darkens slightly and smells sweet and rich.
4. 4Add the sliced snack sticks to the pot. Cook 3 to 4 minutes, stirring, so the edges brown lightly and the bold seasoning blooms into the vegetables.
5. 5Pour in the drained cannellini beans, chicken broth, oregano, smoked paprika, bay leaf, salt, and black pepper. Stir well and bring the mixture to a gentle boil.
6. 6Reduce heat to low, cover partially, and simmer 20 to 25 minutes so the broth thickens slightly and the snack sticks soften while staying distinct and meaty.
7. 7Remove the bay leaf. Taste and adjust salt if needed. Stir in the fresh spinach and cook 2 minutes more until the leaves just wilt.
8. 8Ladle into bowls, top each serving with a sprinkle of grated Parmesan, and serve with crusty bread if desired. The snack-stick coins should be the first thing you notice in every spoonful.