White Bean and Spinach Soup
Ingredients
- 2 cans 15 oz Cannellini beans, drained and rinsed
- 2 tablespoons extra virgin olive oil
- 1 yellow onion diced
- 2 carrots diced
- 3 cloves garlic minced
- 1 tablespoon fresh rosemary chopped
- 4 cups vegetable or chicken broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 cups fresh baby spinach
- 1 tablespoon fresh lemon juice
- ¼ cup grated Parmesan cheese
Instructions
- Sauté onion and carrots in olive oil for 5-6 minutes.
- Add garlic and rosemary; cook for 1-2 minutes until fragrant.
- Stir in white beans and broth; season with salt and pepper.
- Bring to a boil, then reduce to a simmer.
- Use a spoon to mash about 1/4 of the beans against the side of the pot to thicken.
- Simmer for 10 minutes.
- Stir in fresh spinach until just wilted (about 1 minute).
- Remove from heat; stir in lemon juice and half the Parmesan.
- Garnish with remaining Parmesan and a drizzle of olive oil.
Notes
Use a potato masher for a creamier texture.
Rinse canned beans well to control sodium levels.
Add a Parmesan rind to the simmering broth for extra depth of flavor.
If using kale instead of spinach, add it earlier in the simmer process.
This soup thickens as it sits; add a splash of broth when reheating.
Store in an airtight container for up to 4 days or freeze for up to 3 months.