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Creamy Cannellini Bean and Spinach Soup

This Creamy Cannellini Bean and Spinach Soup is a comforting and nutritious dish, perfect for busy weeknights or cozy weekends, providing warmth and satisfaction in every bowl.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American, Italian
Calories: 410
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth Chicken broth can be used as an alternative.
Main Ingredients
  • 2 cans cannellini beans, drained and rinsed (15 oz each)
  • 1 cup fresh spinach, chopped Substitute with thawed and drained frozen spinach if needed.
  • 1 teaspoon dried oregano
  • to taste Salt and pepper
  • 1 cup heavy cream Coconut milk can be used for a dairy-free option.
  • 1 sprinkle red pepper flakes Optional, for added spice.

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Toss in the chopped onion and sauté until it's translucent, about 5 minutes.
  2. Stir in the minced garlic and cook for another minute.
  3. Pour in the vegetable broth, followed by the rinsed cannellini beans. Bring everything to a gentle simmer.
  4. Add the dried oregano, season with salt and pepper, and then add the chopped spinach.
  5. Reduce the heat and stir in the heavy cream (or coconut milk) gradually, heating through for about 5 minutes.
  6. For an ultra-creamy texture, use an immersion blender in the pot until smooth, leaving some beans whole for texture if desired.
  7. Taste and adjust seasoning, adding red pepper flakes if a bit of spice is desired.
  8. Ladle the soup into bowls and garnish with a drizzle of cream and additional red pepper flakes if desired.

Notes

You can use crusty bread or a side salad as a complement. This soup is a great way to use up leftover vegetables.