Description
A nourishing and hearty Cannellini Bean and Spinach Soup recipe that’s rich in flavor and perfect for weeknight meals. This easy vegetarian soup combines cannellini beans, spinach, garlic, and lemon in a comforting broth. Great for meal prep or a healthy lunch option.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, chopped
3 cloves garlic, minced
2 cans cannellini beans, drained and rinsed
4 cups vegetable broth
4 cups fresh spinach
1 tablespoon lemon juice
salt and pepper to taste
1/4 cup grated Parmesan cheese (optional)
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and cook until translucent, about 5 minutes.
3. Stir in minced garlic and sauté for another minute until fragrant.
4. Add cannellini beans and vegetable broth. Simmer for 10 minutes.
5. Add spinach and stir until wilted, about 2–3 minutes.
6. Season with lemon juice, salt, and pepper.
7. For a creamier texture, blend part of the soup using an immersion blender.
8. Ladle into bowls and garnish with Parmesan cheese if using.
9. Serve hot with crusty bread or your favorite side.
Notes
Use canned beans for a quick meal or soak and cook dry beans for deeper flavor.
A splash of lemon juice right before serving brightens the soup.
To make it vegan, simply omit the Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 235
- Sugar: 2g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 3mg