Spinach White Bean Soup

A cozy, light, and nutritious one-pot soup made with creamy white beans, fresh spinach, garlic, herbs, and a bright touch of lemon. The original page describes blending part of the beans into the broth for a silky texture.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 2 cans (15 oz each) cannellini or Great Northern beans, drained and rinsed
• 5 cups vegetable or chicken broth
• 5 oz fresh baby spinach
• 1 tsp dried thyme
• ½ tsp dried rosemary
• ¼ tsp red pepper flakes, optional
• ½ tsp salt, or to taste
• ½ tsp black pepper
• 1–2 tbsp fresh lemon juice
• ¼ cup grated Parmesan, optional

Instructions

1. Sauté the aromatics:
   Heat olive oil in a large pot over medium heat. Add the diced onion and a pinch of salt. Cook for 8–10 minutes, stirring occasionally, until softened and lightly golden.
2. Add garlic and seasoning:
   Stir in the minced garlic and red pepper flakes. Cook for about 30 seconds.
3. Build the soup:
   Add the drained white beans, thyme, rosemary, and broth. Bring to a gentle simmer and cook for 10 minutes.
4. Make it creamy:
   Remove about 1–2 cups of the soup and blend until smooth. Return the blended mixture to the pot. You can also use an immersion blender for a few quick pulses.
5. Add spinach:
   Stir in the spinach a handful at a time. Cook for 1–2 minutes, just until wilted.
6. Finish:
   Add lemon juice, black pepper, and additional salt if needed. Stir well.
7. Serve:
   Ladle into bowls and sprinkle with Parmesan, if desired. A little lemon zest or fresh parsley on top is also delicious.

⏱️ Details

Prep: 10 minutes
Cook: 25–30 minutes
Servings: 4–6

Tip: For an even creamier soup without cream, blend a little more of the beans and broth. The original recipe also suggests using kale or chard instead of spinach, and cooked chicken can be added for extra protein.