Creamy Cannellini Bean Spinach Soup

Why Make This Recipe

Creamy Cannellini Bean Spinach Soup is a delightful and comforting dish that brings warmth to any table. This hearty soup is not only tasty but also packed with nutrients, making it a great choice for a healthy meal. The combination of creamy beans, fresh spinach, and aromatic herbs creates a rich flavor that is sure to please everyone. Plus, it’s easy to make and perfect for busy weeknights or lazy weekends.

How to Make Creamy Cannellini Bean Spinach Soup

Ingredients:

• 1 tablespoon olive oil
• 1 sweet onion, diced
• 4 garlic cloves, minced
• Kosher salt and black pepper, to taste
• 1 tablespoon tomato paste
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1 can (14 oz) fire-roasted tomatoes
• 2 cans (14 oz each) cannellini beans, drained and rinsed
• 4 cups vegetable or chicken stock
• 1 parmesan rind
• 1 cup heavy cream
• 1/2 cup finely grated parmesan cheese, plus more for topping
• 5 oz fresh spinach
• Crushed red pepper flakes, for topping

Directions:

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion and minced garlic, seasoning with salt and pepper. Sauté for about 5 minutes, until the onions are softened.
3. Add the tomato paste, dried basil, oregano, and thyme. Stir frequently for another 5 minutes.
4. Mix in the fire-roasted tomatoes, cannellini beans, stock, and parmesan rind. Bring to a boil, then reduce heat and simmer for 20 minutes, covering the pot for the last 10 minutes.
5. Remove the lid and stir in the heavy cream, grated parmesan, and fresh spinach. Continue cooking for 5–10 minutes, until the cheese has melted and the spinach is wilted.
6. Taste and adjust the seasoning with salt and pepper as needed.
7. Serve topped with extra parmesan and a sprinkle of crushed red pepper flakes.

How to Serve Creamy Cannellini Bean Spinach Soup

Serve this delicious soup hot, garnished with extra grated parmesan cheese and a sprinkle of crushed red pepper flakes for a bit of heat. Pair it with a crusty bread or a fresh green salad for a complete meal. It’s perfect for lunch or dinner, and it feels delightful on a chilly day.

How to Store Creamy Cannellini Bean Spinach Soup

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to let it cool completely before sealing it. If you want to keep it longer, you can freeze the soup for up to 3 months. To reheat, simply warm it on the stove or in the microwave until heated through.

Tips to Make Creamy Cannellini Bean Spinach Soup

• For added flavor, try using homemade vegetable or chicken stock.
• If you like a thicker soup, blend a part of the soup with an immersion blender before adding the cream.
• You can adjust the amount of spinach based on your preference; feel free to add more for a heartier green flavor.

Variation

You can customize this soup by adding other vegetables such as carrots or bell peppers. For a protein boost, consider adding cooked sausage or shredded chicken. If you want it to be vegan, simply replace the heavy cream and cheese with coconut milk and nutritional yeast.

FAQs

1. Can I use canned beans?
Yes, canned cannellini beans work perfectly in this recipe. Just make sure to drain and rinse them before adding them to the soup.

2. Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day as the flavors have time to meld. Just store it in the refrigerator and reheat when ready to serve.

3. Is this soup healthy?
Yes, this soup is packed with protein from the beans and is loaded with vitamins from the spinach, making it a nutritious option for any meal.