Description
Creamy White Bean & Spinach Soup
Ingredients
2 tbsp olive oil
1 small onion, diced
3 garlic cloves, minced
2 (15 oz) cans white beans (like cannellini), drained and rinsed
4 cups vegetable or chicken broth
1 tsp dried thyme
1/2 tsp red pepper flakes (optional)
2 cups fresh spinach, chopped
Salt & pepper to taste
Parmesan cheese, grated (for garnish)
Crusty bread (optional, for serving)
Directions
Sauté aromatics:
Heat olive oil in a pot over medium heat. Add onion and garlic, cooking until softened and fragrant (about 3-4 minutes).
Add beans & broth:
Stir in the white beans, broth, thyme, and red pepper flakes (if using). Bring to a gentle simmer.
Blend partially:
Using an immersion blender, blend the soup slightly to create a creamy consistency while leaving some beans whole. (Or, transfer half the soup to a blender, blend, and return to the pot.)
Add spinach:
Stir in the chopped spinach and cook until wilted (about 2 minutes). Season with salt and pepper to taste.
Serve & garnish:
Ladle into bowls, top with grated Parmesan, and serve with crusty bread for dipping.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 230 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for perfect soup every time. First, ensure all ingredients are prepped (onion diced, garlic minced, spinach chopped, beans rinsed). In a large pot or Dutch oven, heat the olive oil over medium heat until shimmering. Add the onion and cook for 2-3 minutes until translucent before adding the garlic to prevent burning. Cook for another minute until fragrant. Next, add the beans, broth, thyme, and pepper flakes. Increase heat to bring to a simmer, then reduce to low and cook for 10 minutes to allow flavors to meld. For the blending step, if using an immersion blender, pulse 5-7 times directly in the pot. If using a countertop blender, always remove the center lid plug and cover with a towel to allow steam to escape safely. Finally, stir in the spinach off the heat; the residual warmth will wilt it perfectly.
Serving Suggestions
This versatile soup pairs beautifully with various sides and toppings. Serve it in a deep bowl with a slice of toasted, crusty sourdough or focaccia for dipping. For added protein, top with a poached egg or shredded rotisserie chicken. Garnish options include a drizzle of high-quality olive oil, a sprinkle of fresh herbs like parsley or oregano, or a spoonful of pesto. For a richer finish, stir in a splash of heavy cream or a dollop of plain Greek yogurt just before serving.
How-to Summary
This 30-minute soup is built in four simple stages: 1) Sauté onion and garlic. 2) Simmer beans and broth with thyme. 3) Partially blend for creaminess. 4) Wilt spinach and season. The key technique is partial blending, which creates a thick, creamy base while maintaining delightful whole-bean texture.
Frequently Asked Questions
- Can I use dried beans instead of canned? Yes. Use 1 cup of dried cannellini beans. Soak overnight, then simmer in broth until tender (about 1-1.5 hours) before proceeding with the recipe.
- How can I make this soup dairy-free or vegan? Omit the Parmesan garnish. For creaminess, blend in 2 tablespoons of nutritional yeast or a quarter cup of raw cashews with the beans.
- What’s the best way to store and reheat leftovers? Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop, adding a splash of broth or water as the soup thickens when chilled.
- Can I freeze this white bean soup? Absolutely. Cool completely and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. The spinach may soften but the flavor remains excellent.
- What other greens can I substitute for spinach? Kale, Swiss chard, or escarole are great alternatives. For tougher greens like kale, add them a few minutes earlier to ensure they become tender.
Common Mistakes to Avoid
- Over-blending the soup: This turns it into a uniform puree. Aim for a rustic, partially blended texture.
- Burning the garlic: Add garlic after the onion has softened and cook only until fragrant (about 30-60 seconds) to avoid a bitter taste.
- Not rinsing the canned beans: Always rinse to remove the starchy canning liquid, which can make the soup cloudy and overly thick.
- Overcooking the spinach: Stir it in at the very end and let it wilt off the heat to preserve its vibrant color and nutrients.
Conclusion
This Creamy White Bean & Spinach Soup is the epitome of healthy comfort food—nutritious, satisfying, and incredibly easy to prepare. Its creamy texture, achieved without heavy cream, and flexible nature make it a perfect weeknight staple. By following the step-by-step guide and avoiding common pitfalls, you can create a restaurant-quality meal in just 30 minutes. We encourage you to try the serving suggestions and make this recipe your own. Don’t forget to share your creations online using the provided hashtags!