White Bean and Spinach Soup

Why Make This Recipe

White Bean and Spinach Soup is a warm and comforting dish that is not only delicious but also nutritious. With wholesome ingredients like beans, spinach, and a variety of vegetables, this soup is a great way to enjoy a healthy meal. It is perfect for a cozy dinner or a light lunch. Plus, it is easy to prepare and can be made in under an hour!

How to Make White Bean and Spinach Soup

Ingredients:

• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 carrots, diced
• 2 celery stalks, diced
• 8 oz mushrooms, sliced
• 2 medium potatoes, cubed (optional)
• 2 (15 oz) cans white beans, drained and rinsed
• 8 cups vegetable or chicken broth
• 1 lb fresh spinach, chopped
• 1 cup heavy cream
• 1 tbsp fresh thyme
• 2 bay leaves
• Salt and pepper to taste
• ½ cup Parmesan cheese (optional)

Directions:

1. Heat the olive oil in a large pot over medium heat.
2. Sauté the onion, garlic, carrots, and celery for about 5-7 minutes until they are soft.
3. Add the mushrooms and cook until they are softened.
4. If using, add the cubed potatoes, drained beans, broth, thyme, and bay leaves.
5. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
6. Add the spinach in batches, allowing it to wilt before adding more.
7. Stir in the heavy cream and season with salt and pepper to taste.
8. If you like, add the Parmesan cheese and stir until melted.

How to Serve White Bean and Spinach Soup

Serve the soup warm in bowls. You can sprinkle some extra Parmesan on top and add a drizzle of olive oil for more flavor. Pair it with crusty bread or a salad for a complete meal.

How to Store White Bean and Spinach Soup

Let the soup cool completely before transferring it to an airtight container. It can be stored in the refrigerator for 3-4 days. To reheat, simply warm it on medium heat on the stove or in the microwave until hot.

Tips to Make White Bean and Spinach Soup

• Feel free to add other vegetables like zucchini or bell peppers for added nutrition and flavor.
• If you want a thicker soup, blend a portion of it and stir it back in.
• Adjust the seasoning as per your taste, adding more herbs or spices if desired.

Variation

You can make this soup vegetarian by using vegetable broth instead of chicken broth. For a spicier kick, add a pinch of red pepper flakes while cooking.

FAQs

1. Can I freeze White Bean and Spinach Soup?
Yes, you can freeze the soup. Just make sure to leave out the cream and add it when you reheat it. The soup can be kept in the freezer for up to 3 months.

2. Can I use canned beans?
Absolutely! Canned white beans are perfect for this recipe. Just be sure to rinse and drain them before adding them to the soup.

3. How can I make this soup vegan?
To make it vegan, simply skip the cream and Parmesan cheese, and use vegetable broth. You can add coconut milk for creaminess if desired.

White Bean and Spinach Soup

• Author: admin
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

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Description

A warm and comforting soup made with wholesome ingredients like white beans, fresh spinach, and vegetables, perfect for a cozy dinner or light lunch.

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Ingredients

• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 carrots, diced
• 2 celery stalks, diced
• 8 oz mushrooms, sliced
• 2 medium potatoes, cubed (optional)
• 2 (15 oz) cans white beans, drained and rinsed
• 8 cups vegetable or chicken broth
• 1 lb fresh spinach, chopped
• 1 cup heavy cream
• 1 tbsp fresh thyme
• 2 bay leaves
• Salt and pepper to taste
• ½ cup Parmesan cheese (optional)

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Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Sauté the onion, garlic, carrots, and celery for about 5-7 minutes until soft.
3. Add the mushrooms and cook until softened.
4. If using, add the cubed potatoes, drained beans, broth, thyme, and bay leaves.
5. Bring the mixture to a boil, then reduce heat and let simmer for 15 minutes.
6. Add the spinach in batches, allowing it to wilt before adding more.
7. Stir in the heavy cream and season with salt and pepper to taste.
8. If desired, add the Parmesan cheese and stir until melted.

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Notes

For added nutrition, include other vegetables like zucchini or bell peppers. To make thicker soup, blend a portion and stir it back in.