Description
A cozy, protein-packed soup made with creamy cannellini beans, fresh spinach, and aromatic herbs. It’s a one-pot, 30-minute meal that’s nourishing and full of flavor—perfect for any night of the week.
Ingredients
2 tablespoons olive oil
1 small yellow onion, finely chopped
2 garlic cloves, minced
0.5 teaspoon red pepper flakes (optional)
30 ounces cannellini beans, drained and rinsed (two 15-ounce cans)
4 cups vegetable broth
1 teaspoon dried thyme
salt and freshly ground black pepper, to taste
4 cups fresh spinach, roughly chopped
juice of 0.5 lemon (optional)
Instructions
1. In a large pot, heat olive oil over medium heat. Add chopped onion and cook for 4–5 minutes until softened.
2. Stir in garlic and red pepper flakes, cooking for 30 seconds until fragrant.
3. Add cannellini beans, vegetable broth, and thyme. Stir and bring to a simmer. Cook for 10–12 minutes.
4. For a creamier texture, blend half the soup with an immersion blender or in a regular blender.
5. Stir in chopped spinach and cook for 2–3 minutes until wilted.
6. Season with salt, pepper, and lemon juice if using.
7. Serve warm with crusty bread or Parmesan cheese.
Notes
Use kale or Swiss chard instead of spinach for variation.
For extra creaminess, add a splash of coconut milk or cream.
Mash some beans instead of blending if you want a thicker texture without a blender.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 240
- Sugar: 2g
- Sodium: 540mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
Keywords: cannellini bean soup, vegetarian soup, spinach soup