Creamy Cannellini Bean and Spinach Soup

This soup is a delicious and nutritious alternative to traditional butter bean soups.

5 from 2 votes

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Prep Time 10

Cook Time 20

Course Soup

Cuisine Italian

Servings Servings

Calories 64 kcal

Equipment

Pot
Blender

Ingredients

1 tablespoon olive oil
1 small onion chopped
2 cloves garlic minced
2 cans 15.5 oz each cannellini beans, drained and rinsed
4 cups vegetable broth
Salt and pepper to taste
2 cups fresh spinach chopped

Instructions

In a pot, heat olive oil over medium heat.
Add onions and garlic and cook until softened, about 5 minutes.
Stir in cannellini beans and vegetable broth.
Bring to a simmer and let cook for 10 minutes.
Using an immersion blender or transferring soup to a blender, blend until smooth.
Return soup to pot and stir in spinach.
Let cook for an additional 5 minutes until spinach is wilted.
Season with salt and pepper to taste.
Serve hot and enjoy!

Notes

For a thicker soup, use only 3 cups of vegetable broth instead of 4.
Garnish with a sprinkle of grated parmesan cheese for added flavor.

Nutrition

Serving: 1cupCalories: 64kcalCarbohydrates: 7gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 953mgPotassium: 133mgFiber: 1gSugar: 3gVitamin A: 1908IUVitamin C: 7mgCalcium: 24mgIron: 1mg

Keyword creamy cannelini bean and spinach soup, substitutes for butter beans