Description
A simple and satisfying meatless soup perfect for a chilly evening. This cozy white bean and spinach soup is packed with flavor and easy to make.
Ingredients
Scale
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- 6 cups vegetable broth
- 2 (15 ounce) cans cannellini beans, rinsed and drained
- 5 ounces fresh spinach
- Salt and pepper to taste
- Lemon wedges, for serving
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Stir in garlic, oregano, and red pepper flakes (if using). Cook for 1 minute more.
- Pour in vegetable broth and bring to a simmer.
- Add cannellini beans and cook for 10 minutes, allowing flavors to meld.
- Stir in spinach and cook until wilted, about 2-3 minutes.
- Season with salt and pepper to taste.
- Serve hot with a squeeze of lemon.
Notes
- Feel free to add other vegetables like carrots or celery.
- For a creamier soup, blend a portion of the soup before adding the spinach.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg