Description
A comforting and hearty White Bean Soup made with tender Cannellini beans, fresh vegetables, and aromatic herbs, blended to a creamy texture and finished with fresh spinach and optional parmesan cheese. Perfect for a nutritious and satisfying meal.
Ingredients
Scale
Main Ingredients
- 1 Tbsp olive oil
- 1 medium yellow onion, chopped
- 2 15 oz. cans Cannellini beans, rinsed and drained
- 1 1/2 cups carrots, chopped
- 1 1/2 cups celery, chopped
- 1 cup Yukon Gold potatoes, chopped
- 4 cloves garlic, minced
- 2 Tbsp white wine
- 1 tsp thyme, fresh or dried
- 1/2 tsp rosemary, fresh or dried
- 6 cups reduced-sodium chicken broth
- Salt and pepper to taste
- 3 cups fresh spinach
- Parmesan cheese (optional) to sprinkle on top
Instructions
- Saute Onions: Heat a large pot or Dutch oven over medium heat and add olive oil. Add chopped onions and sauté until they become soft and translucent, about 2 minutes.
- Add Vegetables and Herbs: Stir in half of the rinsed Cannellini beans, chopped carrots, celery, minced garlic, chopped potatoes, white wine, thyme, and rosemary. Cook, stirring occasionally, for about 1 minute to combine flavors.
- Simmer Soup: Pour in the reduced-sodium chicken broth and bring the mixture to a simmer. Cook uncovered for 15 minutes, or until the vegetables and potatoes are tender.
- Blend Soup: Using an immersion blender, blend about half of the soup directly in the pot until it thickens and becomes creamy. Alternatively, carefully transfer half of the soup to a blender and purée, then return it to the pot. This will leave some chunks for texture.
- Finish with Spinach: Add the remaining beans and fresh spinach to the pot. Cook for an additional 10 minutes or until the spinach is wilted and tender.
- Serve: Taste and season with salt and pepper as desired. Serve hot, sprinkled with parmesan cheese if desired, alongside fresh bread, toasted baguettes, or homemade dinner rolls.
Notes
- Store any leftovers in the refrigerator for up to 4-5 days. Reheat on the stove or in the microwave.
- This soup freezes well for up to 3 months in airtight containers. Thaw overnight in the refrigerator before reheating.
- Consider dividing the soup into smaller portions before freezing for easy individual servings.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Use fresh herbs whenever possible for better flavor; dried herbs can be used as a substitute.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 9 g
- Cholesterol: 0 mg
