Spinach White Bean Soup
A creamy, satisfying soup loaded with spinach, cannellini beans, and warming spices. High in protein and fiber, this plant-based soup is quick to prepare and perfect for meal prep or a cozy weeknight dinner.
Equipment
- 1 large pot
- 1 knife
- 1 Cutting board
- 1 Immersion Blender or Regular Blender
- 1 Measuring Cup
- 1 tablespoon
Ingredients
- 4 cups vegetable broth
- 1 cup cannellini beans rinsed and drained
- 2 cloves garlic minced
- 1 medium yellow onion diced
- 1 medium russet potato peeled and diced
- 2 cups fresh spinach
- 1 teaspoon cumin
- Salt and black pepper to taste
- 1 tablespoon olive oil
Instructions
- Prepare Your Ingredients: Start by gathering all your ingredients on your countertop. Dice the yellow onion finely so it cooks evenly and releases its natural sweetness. Peel the russet potato and cut it into small, uniform cubes to ensure they soften quickly during cooking. Mince the garlic cloves finely, allowing their aroma to infuse the soup. Rinse the cannellini beans thoroughly under cold water and set them aside. Wash the fresh spinach leaves, removing any tough stems, and pat them dry.
- Sauté the Onion: Place a large pot on the stove over medium heat. Add the olive oil, letting it warm until it shimmers but doesn’t smoke. Add the diced onion to the pot and stir it gently. Cook for approximately 3 minutes, stirring frequently, until the onion becomes translucent and fragrant. This step builds a flavorful base for your soup.
- Add the Garlic: Once the onion is soft and slightly golden, add the minced garlic to the pot. Stir continuously to prevent burning, cooking for about one minute until the garlic becomes aromatic. The garlic will blend with the onion, creating a rich, savory foundation for the soup.
- Combine Broth and Potatoes: Pour the vegetable broth into the pot, ensuring it covers the vegetables evenly. Add the peeled and diced potato next. Stir well to distribute the potatoes throughout the broth, allowing them to start softening as the soup heats.
- Add Beans and Seasonings: Gently add the rinsed cannellini beans into the pot.Sprinkle in the cumin, salt, and freshly ground black pepper according to your taste. Stir everything together carefully to combine the flavors. This mixture will simmer and absorb the aromatic seasonings.
- Bring to a Gentle Boil: Increase the heat slightly and bring the soup to a gentle boil. Watch closely to prevent it from overflowing. Once it begins to bubble lightly, reduce the heat to maintain a low boil. Cover the pot partially with a lid and let the soup cook for about 30 minutes. During this time, the potatoes will soften completely, and the flavors will meld beautifully.
- Add the Spinach: After 30 minutes, remove the pot from heat and add the fresh spinach leaves on top of the hot soup. Stir gently, allowing the residual heat to wilt the spinach. This preserves its vibrant green color and delicate flavor while adding essential vitamins and minerals to the soup.
- Blend to Creamy Perfection: Carefully use an immersion blender directly in the pot to puree the soup until smooth and creamy. Blend slowly at first to avoid splashing, then increase speed for a uniform texture. If you don’t have an immersion blender, allow the soup to cool slightly and transfer it in batches to a regular blender. Leave a small vent at the top to let steam escape safely, then blend until silky smooth. Return the soup to the pot afterward.
- Taste and Adjust Seasoning: After blending, taste the soup and adjust the seasoning if necessary. Add a pinch more salt, pepper, or cumin as desired. Stir well to incorporate any additional seasoning.
- Serve and Enjoy: Ladle the creamy soup into bowls while it’s still warm.You can garnish with a drizzle of olive oil, a few fresh spinach leaves, or a sprinkle of freshly ground black pepper for added appeal. This soup is perfect as a comforting dinner, a quick lunch, or even for meal prep. Store any leftovers in an airtight container in the refrigerator for up to five days.
Notes
- Use fresh spinach for the best flavor and vibrant color, but baby spinach can be used as a shortcut.
- Cannellini beans can be substituted with navy beans or great northern beans if needed.
- For a creamier texture, add a splash of unsweetened plant-based milk after blending.
- Adjust salt and cumin gradually to suit your taste preferences.
- If using a regular blender, always let the soup cool slightly to prevent accidents from steam.
- This soup is naturally vegan, gluten-free, and packed with protein and fiber.
