Dinner

Cannellini Bean and Spinach Soup Recipe

Name: Cannellini Bean and Spinach Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 small yellow onion, diced; 3 cloves garlic, minced; 1 teaspoon Italian seasoning; 1 can (14.5 ounces) diced tomatoes; 2 cans (15 ounces each) cannellini beans, drained and rinsed; 4 cups vegetable broth; 3 cups fresh spinach; Salt to taste; Black pepper to taste; 1/4 cup grated Parmesan cheese (optional)

ByLana Polati January 10, 2026January 10, 2026

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Introduction

This Cannellini Bean and Spinach Soup is a comforting and nutritious meal that’s ready in just 35 minutes. Packed with creamy beans, fresh spinach, and savory Italian flavors, it’s perfect for a cozy lunch or dinner.

The image shows a white bowl filled with creamy yellow soup. Inside the soup, there are many white beans spread evenly across the surface. Bright green spinach leaves are floating on top, adding a fresh touch. The soup is sprinkled with grated cheese and some black pepper. A silver spoon rests inside the bowl on the right side, slightly dipping into the soup. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
1 small yellow onion, diced
3 cloves garlic, minced
1 teaspoon Italian seasoning
1 can (14.5 ounces) diced tomatoes
2 cans (15 ounces each) cannellini beans, drained and rinsed
4 cups vegetable broth
3 cups fresh spinach
Salt to taste
Black pepper to taste
1/4 cup grated Parmesan cheese (optional)

Instructions

Step 1: Heat olive oil in a large pot over medium heat.
Step 2: Add diced onion and cook until translucent, about 5 minutes.
Step 3: Stir in garlic and Italian seasoning; cook for 1 minute until fragrant.
Step 4: Add diced tomatoes and cook for 2 more minutes.
Step 5: Pour in cannellini beans and vegetable broth; stir well.
Step 6: Bring soup to a boil, then reduce heat and simmer for 15 minutes.
Step 7: Stir in fresh spinach and cook until wilted, about 2-3 minutes.
Step 8: Season with salt and pepper to taste.
Step 9: Ladle into bowls and top with grated Parmesan, if using.

Tips & Variations

For a creamier texture, blend a portion of the soup before adding the spinach.
Use kale instead of spinach for a heartier green option.
Add a splash of lemon juice at the end for a bright finish.
Substitute vegetable broth with chicken broth if not vegetarian.
Top with toasted croutons for extra crunch.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. For longer storage, freeze the soup for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A white bowl filled with a thick soup, showing three main layers: the bottom layer is a light orange, creamy broth; on top of that are large, soft white beans spread evenly; the upper layer consists of dark green leaves, likely spinach, scattered around the beans. Small bits of grated cheese are sprinkled over the surface, adding texture, and a silver spoon rests inside the bowl on the right side. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried cannellini beans instead of canned?

Yes, but you’ll need to soak and cook dried beans beforehand, which takes additional time. Using canned beans is quicker and convenient for this recipe.

Is this soup suitable for freezing?

Absolutely. This soup freezes well and can be stored for up to 2 months. Just make sure to cool it completely before freezing and reheat slowly to preserve the flavors.