White Bean Spinach Soup
Taste of Home
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White bean spinach soup is rich without cream, hearty without meat, and the kind of thing you'll eat for lunch and dinner without getting bored.
Ingredients8
2 teaspoons olive oil
3 garlic cloves, minced
3 cans (15 ounces each) cannellini beans, rinsed and drained, divided
1/4 teaspoon pepper
4 cups 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
Steps
In a large saucepan, heat the oil over medium heat. Add the garlic, and cook and stir until it's tender, 30 to 45 seconds. Editor's Tip: Watch your garlic like a hawk—burnt garlic will throw off the whole soup.
Stir in two cans of beans, the pepper and the broth. Puree the mixture using an immersion blender, or puree it in a blender and return it to the pan.
Stir in the remaining can of beans and bring the soup to a boil. Reduce the heat and simmer, covered, for 15 minutes, stirring occasionally.
Stir in spinach and basil and cook the soup, uncovered, until the spinach wilts, two to four minutes. If desired, serve the soup with Parmesancheese. Editor's Tip: Add the spinach at the end to keep it bright and tender, not mushy.
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