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–+ servings
Cannellini Bean and Spinach Soup

Creamy Cannellini Bean and Spinach Soup for Cozy Nights

A comforting Cannellini Bean and Spinach Soup that warms the soul, perfect for cozy evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Appetizer
Cuisine: Vegan
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Avocado oil can be a substitute.
  • 1 medium Yellow Onion Use shallots for a milder taste.
  • 3 cloves Garlic Fresh garlic gives the best results.
  • 2 cans Cannellini Beans Drained and rinsed; cooked chickpeas can be an alternative.
  • 1 can Diced Tomatoes 14.5 ounces; fresh tomatoes are a great seasonal option.
For the Broth
  • 4 cups Vegetable Broth Homemade vegetable stock can be used.
  • 1 teaspoon Dried Thyme Fresh thyme can elevate the taste.
  • 1/4 teaspoon Crushed Red Pepper Flakes Optional; omit for a milder soup.
For the Greens
  • 4 cups Fresh Spinach Substitute with kale or Swiss chard if preferred.
  • Salt Season to taste.
  • Black Pepper Season to taste.

Equipment

  • Dutch oven
  • blender

Method
 

Step-by-Step Instructions
  1. In a Dutch oven or large pot, heat olive oil over medium heat until shimmering.
  2. Add the diced yellow onion and sauté for about 5 minutes, until translucent.
  3. Stir in minced garlic and cook for an additional minute.
  4. Add the drained and rinsed cannellini beans and diced tomatoes, thyme, and crushed red pepper flakes, cooking for 2-3 minutes.
  5. Pour in the vegetable broth and bring to a gentle boil, then reduce heat and simmer.
  6. Let the soup simmer uncovered for 20-25 minutes, stirring occasionally.
  7. Blend one-third of the soup for creaminess and stir back into the pot.
  8. Stir in fresh spinach and let it wilt for 2-3 minutes.
  9. Season the soup with salt and black pepper to taste.
  10. Ladle into bowls, serve hot, and enjoy with crusty bread.

Nutrition

Serving: 1bowlCalories: 200kcalCarbohydrates: 30gProtein: 10gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 500mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 5000IUVitamin C: 20mgCalcium: 80mgIron: 3mg

Notes

For a creamier soup, blend just one-third. Refrigerate leftovers for up to 5 days. Can freeze for up to 2 months.

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