Description
Warm your soul with this Cannellini Bean and Spinach Soup, a delightful blend of creamy cannellini beans, fresh spinach, and aromatic garlic simmered in a rich vegetable broth. Perfect for chilly evenings or busy weeknights, this comforting soup is quick to prepare and promises each spoonful will be an explosion of flavor that keeps you craving more.
Ingredients
Scale
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 6 cups fresh spinach, packed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, heat the olive oil. Sauté the chopped onion until translucent (about 5 minutes). Add minced garlic and sauté for an additional minute.
- Pour in the vegetable broth and bring to a gentle simmer.
- Stir in the drained cannellini beans and let them mingle with the broth.
- Add the fresh spinach and cook until wilted (about 2 minutes).
- Season with salt and pepper to taste, allowing everything to simmer together for another 5 minutes.
- Serve hot with a drizzle of olive oil and crusty bread on the side.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 1g
- Sodium: 360mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: For added depth of flavor, consider adding diced tomatoes or herbs like thyme or basil. Swap fresh spinach for kale if desired; it will change the texture but still adds great nutrition. Leftovers can be stored in an airtight container in the fridge for up to three days.