Description
A hearty and healthy Cannellini Bean and Spinach Soup that’s comforting, easy to prepare, and naturally vegetarian. Made with cannellini beans, fresh spinach, and aromatic herbs, it’s the perfect one-pot weeknight meal. Great for meal prep and freezer-friendly. Ideal for fans of plant-based, gluten-free soup recipes.
Ingredients
2 tablespoons olive oil
1 yellow onion, diced
3 garlic cloves, minced
2 carrots, chopped
2 celery stalks, chopped
1 teaspoon dried thyme
1 bay leaf
4 cups vegetable broth
2 cans (15 oz each) cannellini beans, rinsed and drained
4 cups fresh spinach
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper
1 tablespoon lemon juice
Instructions
1. Heat olive oil in a large pot over medium heat. Add diced onion, chopped carrots, and celery. Sauté for 5–7 minutes until softened.
2. Stir in minced garlic, dried thyme, and bay leaf. Cook for 1 more minute until fragrant.
3. Pour in the vegetable broth and add rinsed cannellini beans. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Add fresh spinach and stir until wilted. Remove bay leaf and season with salt, pepper, and lemon juice.
5. Optional: For a creamier texture, blend half the soup with an immersion blender or standard blender, then return to the pot.
6. Serve warm, optionally garnished with olive oil or grated Parmesan.
Notes
Use canned beans for convenience or cook your own if preferred.
This soup tastes even better the next day once the flavors meld.
For extra richness, stir in a splash of cream or sprinkle with Parmesan.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 290
- Sugar: 4g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 0mg