Spinach & White Bean Soup Recipe

2.5 2 2
Spinach & White Bean Soup Recipe
Spinach & White Bean Soup Recipe photo by Taste of Home
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Spinach & White Bean Soup Recipe

Read Reviews
2.5 2 2
Publisher Photo
For me, soup is love, comfort, happiness and memories. With all its veggies and beans, this one appeals to my “kitchen sink” style of cooking. —Annette Palermo, Beach Haven Park, New Jersey
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 teaspoons olive oil
  • 3 garlic cloves, minced
  • 3 cans (15 ounces each) cannellini beans, rinsed and drained, divided
  • 1/4 teaspoon pepper
  • 1 carton (32 ounces) vegetable or reduced-sodium chicken broth
  • 4 cups chopped fresh spinach (about 3 ounces)
  • 1/4 cup thinly sliced fresh basil
  • Shredded Parmesan cheese, optional

Directions

In a large saucepan, heat oil over medium heat. Add garlic; cook and stir 30-45 seconds or until tender. Stir in two cans of beans, pepper and broth.
Puree mixture using an immersion blender. Or, puree in a blender and return to pan. Stir in remaining can of beans; bring to a boil. Reduce heat; simmer, covered, 15 minutes, stirring occasionally.
Stir in spinach and basil; cook, uncovered, 2-4 minutes or until spinach is wilted. If desired, serve with cheese. Yield: 6 servings.
Health Tip: Reduced-sodium vegetable broth isn’t widely available, but the organic versions of big-brand vegetable broths are typically lower in sodium than their conventional versions.
Originally published as Spinach & White Bean Soup in Simple & Delicious April/May 2016

Nutritional Facts

1-1/4 cups: 192 calories, 2g fat (0 saturated fat), 0 cholesterol, 886mg sodium, 33g carbohydrate (1g sugars, 9g fiber), 9g protein.

  • 2 teaspoons olive oil
  • 3 garlic cloves, minced
  • 3 cans (15 ounces each) cannellini beans, rinsed and drained, divided
  • 1/4 teaspoon pepper
  • 1 carton (32 ounces) vegetable or reduced-sodium chicken broth
  • 4 cups chopped fresh spinach (about 3 ounces)
  • 1/4 cup thinly sliced fresh basil
  • Shredded Parmesan cheese, optional
  1. In a large saucepan, heat oil over medium heat. Add garlic; cook and stir 30-45 seconds or until tender. Stir in two cans of beans, pepper and broth.
  2. Puree mixture using an immersion blender. Or, puree in a blender and return to pan. Stir in remaining can of beans; bring to a boil. Reduce heat; simmer, covered, 15 minutes, stirring occasionally.
  3. Stir in spinach and basil; cook, uncovered, 2-4 minutes or until spinach is wilted. If desired, serve with cheese. Yield: 6 servings.
Health Tip: Reduced-sodium vegetable broth isn’t widely available, but the organic versions of big-brand vegetable broths are typically lower in sodium than their conventional versions.
Originally published as Spinach & White Bean Soup in Simple & Delicious April/May 2016

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Reviews forSpinach & White Bean Soup

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mrsbragan User ID: 7503735 260594
Reviewed Feb. 1, 2017

"This was not a hit in my house. I don't know if I did something wrong or what but the soup ended up with a gritty texture and a little bland."

MY REVIEW
japroscia User ID: 3527171 247388
Reviewed Apr. 23, 2016

"Good soup, I added a like nutmeg and it came out great. I will make again."

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