Creamy Cannellini Bean Spinach Soup is a warm and hearty dish that brings comfort to any table. This soup combines the rich flavors of sautéed onions and garlic with the creaminess of cannellini beans and heavy cream. Fresh spinach adds a vibrant touch, making this soup not only delicious but also nutritious. Perfect for chilly evenings, this recipe is sure to become a favorite in your home.
Table of Contents
Why Make This Recipe
There are many reasons to make Creamy Cannellini Bean Spinach Soup. First, it’s quick and easy to prepare, making it ideal for busy weeknights. It’s also packed with protein and fiber from the beans, making it a filling meal without being heavy. The combination of flavors is satisfying, and the creamy texture will warm you from the inside out. Plus, it’s a great way to sneak in some greens!
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:
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and minced garlic, seasoning with salt and pepper. Sauté for about 5 minutes, or until the onions are softened.
- Add the tomato paste, dried basil, oregano, and thyme. Stir frequently for another 5 minutes.
- 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.
- Remove the lid and stir in the heavy cream, grated parmesan, and fresh spinach. Continue cooking for another 5-10 minutes, until the cheese has melted and the spinach is wilted.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve topped with extra parmesan and a sprinkle of crushed red pepper flakes.
How to Serve Creamy Cannellini Bean Spinach Soup
Serve this soup warm in bowls, garnished with extra grated parmesan cheese and a sprinkle of crushed red pepper flakes for a little heat. Pair it with crusty bread or a light salad for a complete meal.
How to Store Creamy Cannellini Bean Spinach Soup
To store this soup, let it cool completely. Transfer it to an airtight container and refrigerate. The soup can be kept in the fridge for up to 3 days. If you want to keep it longer, you can freeze it for up to 3 months. When reheating, add a splash of stock or water if needed to bring back the creamy texture.
Tips to Make Creamy Cannellini Bean Spinach Soup
- To enhance the flavor, consider adding a squeeze of lemon juice just before serving.
- You can use homemade vegetable or chicken stock for a richer taste.
- For a thicker soup, blend a portion of the soup and then mix it back in.
- Feel free to add other vegetables like carrots or celery for extra nutrients and flavor.
Variation
You can easily customize this soup by adding different herbs or spices. For a spicier version, add more crushed red pepper flakes or a dash of cayenne pepper. You can also substitute kale or Swiss chard for the spinach for a different twist.
FAQs
Can I make this soup vegan?
Yes! You can make it vegan by omitting the heavy cream and parmesan cheese, or by using coconut cream and nutritional yeast instead.
How can I make this soup gluten-free?
This recipe is naturally gluten-free, but make sure your vegetable or chicken stock does not contain gluten.
Can I use dried beans instead of canned beans?
Yes! If you prefer to use dried beans, soak and cook them beforehand. You will need about 1 cup of dried cannellini beans, which will yield about 2 cans once cooked.
Creamy Cannellini Bean Spinach Soup
Ingredients
For the soup
- 1 tablespoon olive oil
- 1 medium sweet onion, diced
- 4 cloves garlic, minced
- to taste Kosher salt and black pepper
- 1 tablespoon tomato paste
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ 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 piece parmesan rind
- 1 cup heavy cream
- ½ cup finely grated parmesan cheese Plus more for topping
- 5 oz fresh spinach
- to taste Crushed red pepper flakes For topping
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and minced garlic, seasoning with salt and pepper. Sauté for about 5 minutes, or until the onions are softened.
- Add the tomato paste, dried basil, oregano, and thyme. Stir frequently for another 5 minutes.
Cooking
- 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.
- Remove the lid and stir in the heavy cream, grated parmesan, and fresh spinach. Continue cooking for another 5-10 minutes, until the cheese has melted and the spinach is wilted.
- Taste and adjust seasoning with salt and pepper as needed.
Serving
- Serve topped with extra parmesan and a sprinkle of crushed red pepper flakes.
