Description
Silky, blended cannellini beans, sautéed aromatics, fresh spinach, and lemon make this White Bean Soup a fast, comforting favorite that tastes restaurant-worthy with pantry staples.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 rib celery, chopped
- 1 clove garlic, minced
- 2 cans white cannellini beans, rinsed and drained (16 oz each)
- 1 can chicken broth (14 oz)
- ¼ teaspoon ground black pepper
- ⅛ teaspoon dried thyme
- 2 cups water
- 1 bunch fresh spinach, rinsed and thinly sliced
- 1 tablespoon lemon juice
Instructions
- Heat oil over medium-low in a large soup pot. Sauté onion and celery until tender, 5 to 8 minutes. Add garlic and cook 30 seconds, stirring.
- Stir in beans, broth, pepper, thyme, and water. Bring to a boil, then simmer 15 minutes.
- Ladle out about 2 cups of the bean-vegetable mixture and set aside. Carefully blend the remaining soup in batches on low until smooth, venting steam.
- Return blended soup to the pot; stir in the reserved beans and vegetables. Bring back to a gentle boil, stirring occasionally.
- Stir in spinach just until wilted, about 1 minute. Add lemon juice, taste, and adjust salt and pepper.
- Serve hot with freshly grated Parmesan on top.
Notes
- For vegetarian White Bean Soup, use vegetable broth.
- Adjust thickness by blending more or less and adding warm broth as needed.
- Add protein by folding in cooked chicken or browned Italian sausage.
- Finish bowls with olive oil, lemon zest, chili flakes, or Parmesan.
- Prep Time: 10 Minutes
- Cook Time: 30 Minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 Serving
- Calories: 220Kcal
- Fat: 4g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 12g
Keywords: White Bean Soup