Spinach cannellini soup is a satisfying dish that is perfect for cold days. We love the versatility of this recipe. You can use whatever vegetables you have on top of the spinach and cannellini beans. Whether you’re a fan of Italian cuisine or just looking for a new recipe, be sure to try this spinach cannellini soup.
Spinach Cannellini Soup
Spinach Cannellini Soup Recipe
A luxurious Spinach Cannellini Soup recipe which pairs beans and fresh spinach with a decadent seasoned broth.
US Customary Metric
½ tablespoon Olive Oil 3 ½ cups Cannellini Beans, rinsed and drained, divided 4 cups Spinach, freshly chopped 4 cups Vegetable Broth 3 cloves Garlic, minced ¼ teaspoon Italian Seasoning ¼ teaspoon , Black Pepper ground , Salt to taste
Pour oil into a large saucepan over medium heat. Once the oil is hot, add garlic and sauté for 30 to 45 seconds until fragrant. Then add half of the beans, broth, Italian seasoning and pepper.
Puree the mixture using an immersion blender until you get your desired consistency. Add the remaining beans and bring the mixture to a boil.
Reduce heat to medium-low, cover the pot and let the mixture simmer for 20 minutes while stirring occasionally.
Add spinach during the last five minutes of the cooking time then remove your spinach cannellini soup from the heat.
Serve your soup in bowls with a side of bread and enjoy.
Garnish your soup with shredded parmesan cheese for added flavor.
Feel free to add leftover chicken or ham to make this a heartier dish.
Carrots, celery, onions, and peas are additional vegetables you are welcome to use in your spinach cannellini soup.
Calories: 151 kcal | Carbohydrates: 29 g | Protein: 10 g | Fat: 2 g | Saturated Fat: 0.3 g | Polyunsaturated Fat: 0.2 g | Monounsaturated Fat: 1 g | Sodium: 1301 mg | Potassium: 180 mg | Fiber: 8 g | Sugar: 2 g | Vitamin A: 3317 IU | Vitamin C: 9 mg | Calcium: 130 mg | Iron: 4 mg
If you like this post, then we definitely recommend checking out our
Root Vegetable and Kale Cannellini Soup post.