Creamy Cannellini Bean and Spinach Soup Recipe for Cozy Nights
A delicious and comforting creamy cannellini bean and spinach soup perfect for chilly evenings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 cups cannellini beans, cooked
- 4 cups fresh spinach
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced onion and garlic, and sauté until translucent.
- Add the cooked cannellini beans and vegetable broth to the pot. Bring to a simmer.
- Stir in the fresh spinach and thyme, cooking until spinach is wilted.
- Use an immersion blender to puree the soup until creamy. If desired, leave some beans whole for texture.
- Stir in the heavy cream, and season with salt and pepper. Heat through and serve warm.
Notes
- This soup pairs well with crusty bread.
- For added flavor, sprinkle grated Parmesan on top before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 375
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 50mg