Description
A comforting and nutritious soup made with creamy cannellini beans, fresh spinach, and aromatic herbs.
Ingredients
Scale
For the Crust:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 4 cups fresh spinach, chopped
- 1/2 cup heavy cream (optional)
- Grated Parmesan cheese for garnish
Instructions
1. Prepare the Crust:
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook until softened, about 5 minutes.
- Add vegetable broth, cannellini beans, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Using an immersion blender, partially blend the soup to thicken it while leaving some beans whole for texture.
- Stir in spinach and cook until wilted, about 2 minutes. Add heavy cream if using and heat through.
- Serve hot, garnished with grated Parmesan cheese.
Notes
You can customize the seasonings to taste.