Description
A hearty and nutritious Cannellini Bean and Spinach Soup that combines tender beans, fresh spinach, and rich vegetable broth for a comforting meal. Perfect for a quick 35-minute lunch or dinner, this soup is flavorful with Italian seasoning and optionally topped with Parmesan cheese.
Ingredients
Scale
Main 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
- Heat the Olive Oil: Warm 1 tablespoon of olive oil in a large pot over medium heat to prepare for sautéing.
- Sauté the Onion: Add the diced yellow onion to the pot and cook until it turns translucent, which should take about 5 minutes, developing a sweet base flavor.
- Add Garlic and Seasoning: Stir in the minced garlic and 1 teaspoon Italian seasoning, cooking for 1 minute until fragrant to enhance the aroma and flavor.
- Add Tomatoes: Pour in the can of diced tomatoes and cook the mixture for an additional 2 minutes to meld flavors.
- Add Beans and Broth: Stir in the drained and rinsed cannellini beans along with 4 cups of vegetable broth, mixing everything well.
- Simmer the Soup: Bring the soup to a boil, then reduce heat to low and let it simmer gently for 15 minutes, allowing flavors to combine deeply.
- Add Spinach: Stir in 3 cups fresh spinach and cook until wilted, approximately 2 to 3 minutes, adding fresh green color and nutrients.
- Season to Taste: Season the soup with salt and black pepper according to your preference for a balanced taste.
- Serve and Garnish: Ladle the hot soup into bowls and, if desired, top each serving with 1/4 cup grated Parmesan cheese for added richness.
Notes
- Use fresh spinach for best flavor and texture, but baby spinach can also be substituted.
- For a vegan version, omit the Parmesan cheese or replace with a plant-based alternative.
- Adjust seasoning with additional Italian herbs or a pinch of red pepper flakes for a spicy kick.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Adding a splash of lemon juice before serving can brighten the flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: Cannellini Bean Soup, Spinach Soup, Vegetarian Soup, Italian Soup, Healthy Soup, Bean Soup
