Description
This Cannellini Bean and Spinach Soup is a hearty, nourishing, and deeply comforting winter recipe made with creamy white beans, tender spinach, garlic, and rosemary. It’s naturally gluten-free, vegetarian, budget-friendly, and ready in under an hour — perfect for meal prep, busy weeknights, or cozy weekends. With simple ingredients and rich flavors, this beans-and-greens soup delivers wholesome comfort in every bowl.
Ingredients
Scale
Main Ingredients:
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 teaspoons chopped fresh rosemary (or 1 teaspoon dried)
- 1/4 teaspoon red pepper flakes (optional)
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 4 cups vegetable broth (or water with bouillon)
- 4 cups baby spinach (or chopped mature spinach)
- Salt and black pepper to taste
- Juice of half a lemon
Optional Toppings:
- Grated Parmesan
- Olive oil drizzle
- Crushed red pepper flakes
Optional Add-Ins:
- Kale or Swiss chard
- Chopped carrots or celery
- Diced tomatoes or tomato paste
- Cooked quinoa or brown rice
- Chickpeas or lentils
Instructions
- Sauté aromatics: Heat olive oil in a large soup pot over medium heat. Add onion and cook for 4–5 minutes until translucent. Stir in garlic, rosemary, and red pepper flakes, cooking for 1 minute.
- Add beans and broth: Stir in cannellini beans and vegetable broth. Bring to a simmer and cook for 15–20 minutes to develop flavor.
- Add spinach: Stir in spinach and cook for 2–3 minutes until wilted. For tougher greens like kale, add earlier.
- Season and finish: Add salt and pepper to taste. Stir in lemon juice to brighten the flavor.
- Serve warm: Ladle into bowls and top with Parmesan, olive oil, or fresh herbs.
Notes
- Flavor depth: Sauté rosemary in oil to release aromatics; add Parmesan rind or nutritional yeast for umami.
- Vegetable boost: Add carrots, celery, tomatoes, or roasted veggies.
- For thicker soup: Mash some of the beans or simmer longer uncovered.
- Diet-friendly: Naturally gluten-free, vegetarian, and low-fat.
- Storage: Refrigerate up to 4 days or freeze up to 2 months.
- Reheat: Warm gently on the stovetop or microwave in short intervals.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
Keywords: cannellini bean soup, spinach soup, beans and greens recipe, healthy winter soup, vegetarian soup