Description
This Cannellini Bean and Spinach Soup is a healthy, comforting, and easy weeknight recipe. It features creamy cannellini beans, fresh baby spinach, and a bright, garlicky broth. Perfect for vegetarian meals, quick lunch prep, or light dinners. Keywords include: cannellini bean soup, vegetarian soup, healthy spinach soup, easy bean soup.
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 cans cannellini beans, drained and rinsed
4 cups vegetable broth
4 cups fresh baby spinach
1 tablespoon lemon juice
Salt, to taste
Black pepper, to taste
Instructions
1. Heat olive oil in a large pot over medium heat. Add chopped onions and cook until translucent, about 5 minutes. Stir in minced garlic and cook another minute.
2. Add the cannellini beans and vegetable broth. Bring to a gentle boil, then reduce the heat and simmer for 10 to 15 minutes.
3. Add the fresh baby spinach. Stir and let it wilt for 2 to 3 minutes. If using frozen spinach, simmer until fully heated through.
4. Finish with lemon juice and season to taste with salt and pepper.
5. Serve hot with crusty bread or your favorite side.
Notes
Use low-sodium broth to control salt levels if needed.
Frozen spinach can be used; thaw and drain it first to avoid watering down the soup.
Add red pepper flakes or Italian herbs for extra flavor.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 2g
- Sodium: 540mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg