Description
A hearty, plant-based soup featuring creamy cannellini beans, fresh spinach, and a savory broth. Naturally vegan and gluten-free, perfect for meal prep or a cozy evening in.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 cans cannellini beans, drained and rinsed
1 can diced tomatoes (14.5 ounces)
4 cups vegetable broth
1 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes (optional)
4 cups fresh spinach
Salt, to taste
Black pepper, to taste
Instructions
1. Heat olive oil in a Dutch oven or heavy-bottomed pot over medium heat.
2. Add diced onion and sauté for 5 minutes until translucent.
3. Stir in garlic and cook for 1 more minute.
4. Add beans, diced tomatoes, thyme, and crushed red pepper flakes.
5. Pour in the vegetable broth and stir to combine.
6. Bring to a boil, then reduce heat and simmer for 20–25 minutes.
7. Optional: Blend one-third of the soup with an immersion blender for creaminess.
8. Stir in fresh spinach and let wilt for 2–3 minutes.
9. Season with salt and pepper to taste.
10. Serve hot with crusty bread or toppings of choice.
Notes
For a richer base, blend a portion of the soup and return it to the pot.
Feel free to substitute kale or Swiss chard in place of spinach.
Add a splash of lemon juice at the end to brighten the flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 265
- Sugar: 5g
- Sodium: 580mg
- Fat: 9g
- Saturated Fat: 1.2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 13g
- Cholesterol: 0mg
Keywords: Cannellini Bean Soup, Vegan Soup, Spinach Soup