Description
This Creamy White Bean and Spinach Soup delivers a velvety texture and earthy flavor, perfect for a comforting lunch or a light dinner.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion (finely diced)
- 3 cloves garlic (minced)
- 2 cups shredded carrots
- 4 cups low-sodium chicken or vegetable broth
- 2 cans (15 ounces each) cannellini beans (drained and rinsed)
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups fresh baby spinach leaves
- 1 tablespoon lemon juice
- ½ cup heavy cream or coconut milk (optional)
Instructions
- Sauté the Aromatics and Carrots in olive oil until soft, then add garlic.
- Add broth, thyme, salt, and pepper; simmer for 10 minutes.
- Puree half the beans with broth and return to pot for thickness.
- Simmer again, then stir in spinach until wilted.
- Finish with lemon juice and optional cream; serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: soup, lunch, dinner
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Store in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months. Reheat gently with a splash of broth if needed.