Cannellini Bean and Spinach Soup

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Looking for a cozy, nourishing dish that comes together with pantry staples? Cannellini Bean and Spinach Soup is a silky, protein-rich meal that’s both comforting and effortlessly elegant. The creamy texture of the beans, vibrant greens, and subtle umami from herbs make this soup perfect for chilly evenings or a quick lunch that feels like a warm hug.

Whether you’re plant-based or simply craving a meatless meal that satisfies, this recipe checks all the boxes. It’s naturally gluten-free, packed with fiber, and can easily be adjusted to what you have on hand. Best of all? It tastes even better the next day, making it a top contender for meal prep.

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Preparation Phase & Tools to Use

To get the best texture and depth of flavor in your Cannellini Bean and Spinach Soup, having the right tools on hand is key:

• Heavy-Bottomed Pot or Dutch Oven: Crucial for evenly cooking the soup without scorching. The weight of a Dutch oven helps retain and distribute heat for a slow simmer.
• Wooden Spoon or Silicone Spatula: Gentle on cookware and great for stirring aromatic bases like garlic and onion.
• Blender or Immersion Blender: While optional, blending a portion of the soup gives a creamier base without adding dairy.
• Ladle: Makes serving easier, especially if you’re refrigerating leftovers in jars or containers.
• Fine Mesh Strainer (if using canned beans): Essential for rinsing off any excess salt or canning liquid, ensuring a clean flavor.

Having these tools ready streamlines the process and allows each layer of flavor to develop beautifully.

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Ingredients for the Cannellini Bean and Spinach Soup

Each ingredient in this soup contributes to both flavor and nutrition, creating a rich and satisfying experience in every spoonful:

• Cannellini Beans: The star of the show. These creamy white beans are packed with plant protein and give the soup its velvety body.
• Fresh Spinach: Adds color, texture, and nutrients like iron and vitamin K. Wilts beautifully into the hot soup right before serving.
• Yellow Onion: Forms the aromatic base; its sweetness deepens the flavor.
• Garlic: Adds warmth and earthy depth that pairs wonderfully with the beans.
• Diced Tomatoes: Offer acidity and umami, balancing the creaminess of the beans.
• Vegetable Broth: The liquid base that ties everything together. Use low-sodium to control seasoning.
• Olive Oil: For sautéing the aromatics and adding richness.
• Dried Thyme & Crushed Red Pepper Flakes: Simple seasonings that elevate the soup with a hint of herbal and spicy notes.
• Salt and Black Pepper: Adjusted to taste for the perfect balance.

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How To Make the Cannellini Bean and Spinach Soup

Step 1: Build the Flavor Base

Heat olive oil in your Dutch oven over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.

Step 2: Layer in the Core Ingredients

Add the drained cannellini beans and diced tomatoes to the pot. Sprinkle in thyme and crushed red pepper flakes. Pour in the vegetable broth and stir everything to combine.

Step 3: Simmer Gently

Bring the soup to a gentle boil, then reduce the heat and let it simmer uncovered for 20-25 minutes. This allows the flavors to meld and the broth to thicken slightly.

Step 4: Optional Blending

For a creamier consistency, blend about a third of the soup using an immersion blender directly in the pot, or remove and blend in a traditional blender before returning it to the pot.

Step 5: Add the Greens

Stir in the fresh spinach and let it wilt for 2-3 minutes. Season the soup with salt and black pepper to taste.

Step 6: Serve Hot

Ladle into bowls and optionally top with freshly ground pepper or a sprinkle of Parmesan for a savory finish.

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How to Serve and Store Cannellini Bean and Spinach Soup

This soup is best served piping hot with a crusty slice of sourdough or a piece of garlic toast. A drizzle of olive oil or a sprinkle of vegan parmesan adds richness if you’re feeling extra. It also makes a lovely first course before a hearty main dish.

To store, let the soup cool completely, then refrigerate in airtight containers for up to 5 days. It reheats beautifully on the stovetop or in the microwave. For longer storage, freeze in individual portions for up to 2 months.

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Frequently Asked Questions

How can I make this soup creamier?

You can blend part of the soup or stir in a splash of coconut milk or cashew cream at the end for a richer texture.

Can I use dried beans instead of canned?

Absolutely. Just be sure to soak and cook them fully beforehand. You’ll need about 1.5 cups of dried beans to replace 2 cans.

Is this soup freezer-friendly?

Yes, it freezes very well. Let it cool first, then portion into containers and freeze for up to two months. Thaw overnight before reheating.

What can I substitute for spinach?

Kale or Swiss chard are great alternatives. Just chop and simmer them slightly longer to soften.

Can I add pasta or rice to this soup?

Definitely! Small pasta like ditalini or cooked brown rice can be added to make it more filling.

Is this recipe vegan?

Yes, it is naturally vegan as long as you don’t top it with dairy cheese.

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Want More Soup Ideas?

You might also love the Hearty Tuscan Bean Soup if you crave something rustic and full-bodied. Or go for Creamy Broccoli Cheddar Soup for a velvety bowl with classic comfort appeal.

Need something refreshing to go with your soup? The Italian Grinder Salad is a vibrant, crunchy pairing that balances out any warm bowl.

And for a creamy main course alternative, the Delicious Beef Bowtie Pasta adds savory depth while still being family-friendly and weeknight-easy.

Or if you’re still in a soup mood, check out the Slow Cooker Cracker Barrel Fried Apples — a warm, sweet side to complement the savory notes of this soup.

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Pin and Tell Me How Yours Turned Out

You can save this to your soup boards for future cozy days. Just hit the Pin button.

And when you make it, come back and let me know how it turned out! Did you blend it? Try kale instead? Add rice? I’d love to hear your twist.

For more daily ideas and kitchen inspiration, follow me on Pinterest at LadyPlate.

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