Description
Ultimate Cannellini Bean and Spinach Soup Recipe: A Hearty and Healthy Winter Delight
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 4 cups vegetable broth (or chicken broth for non-vegetarian version)
- 4 cups fresh spinach (packed)
- Salt and pepper to taste
- 1/2 teaspoon red pepper flakes (optional, for a slight kick)
- Juice of half a lemon (optional, for brightness)
Instructions
- Heat the olive oil in a large soup pot over medium heat. Add the diced onion and sauté for 5 minutes until softened.
- Add the minced garlic and chopped rosemary, cooking for another 1-2 minutes until fragrant.
- Stir in the cannellini beans and vegetable broth. Bring to a simmer and cook for 10 minutes.
- Add the spinach in batches, stirring until it wilts. Cook for another 5 minutes.
- Add salt, pepper, and red pepper flakes. Optionally squeeze lemon juice into the soup.
- Ladle the soup into bowls and serve with a garnish of fresh herbs. Enjoy!
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 1g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Cannellini Bean Spinach Soup