Description
A cozy, nourishing spinach and white bean soup made with tender white beans, fresh leafy spinach, and simple aromatics like onion and garlic. This easy-to-make soup is hearty yet light, perfect for a healthy lunch or a comforting dinner option.
Ingredients
Soup Ingredients
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
- 4 cups vegetable broth
- 2 cups fresh spinach, roughly chopped
- ½ teaspoon dried oregano
- Salt and black pepper, to taste
Optional Toppings
- Grated Parmesan cheese
- Lemon juice
Instructions
- Heat the oil: Warm 2 tablespoons of olive oil in a medium pot over medium heat to prepare for sautéing the aromatics.
- Sauté onion: Add the chopped onion and cook for 4 to 5 minutes, stirring occasionally, until the onion becomes soft and translucent.
- Add garlic: Stir in the minced garlic and cook for about 30 seconds, or until fragrant, being careful not to burn it.
- Add beans and broth: Pour in the drained white beans, vegetable broth, and ½ teaspoon dried oregano. Stir to combine all ingredients.
- Simmer the soup: Bring the mixture to a simmer and cook gently for 10 to 12 minutes to let flavors meld together.
- Add spinach: Stir in the roughly chopped fresh spinach and cook for an additional 2 to 3 minutes until the spinach wilts and softens.
- Season and serve: Add salt and black pepper to taste. Serve the soup warm, optionally topped with grated Parmesan or a squeeze of lemon juice for added brightness.
Notes
- For a creamier texture, blend a portion of the soup and stir it back into the pot before serving.
- Kale or Swiss chard can be substituted for spinach if desired.
- Store any leftovers in the refrigerator for up to 4 days to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-inspired
