This cannellini bean spinach soup simmers creamy white beans, fire roasted tomatoes, and fresh spinach in a Parmesan scented broth finished with a splash of cream for a smooth finish.
A Parmesan rind simmers in the pot and gives the broth savory depth, while garlic, herbs, and tomato paste build the base. Serve it with crusty bread for a meatless dinner that comes together in one pot.
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Why This Cannellini Bean Spinach Soup Recipe Works
Canned cannellini beans are already tender, so they add body and protein to the pot without any soaking or long simmering.
A Parmesan rind melts slowly into the broth, which adds salty, nutty depth and replaces most of the added salt.
Stirring in the cream and spinach near the end keeps the soup silky and the greens bright green instead of overcooked.
Ingredients for Cannellini Bean Spinach Soup
- For the base: 1 tbsp olive oil, 1 medium sweet onion, diced, 4 minced garlic cloves, and 1 tbsp tomato paste.
- For the seasoning: 1 tsp dried basil, 1/2 tsp dried oregano, 1/4 tsp dried thyme, and 1/4 tsp black pepper.
- For the soup: 1 can (14 oz) fire roasted tomatoes, 2 cans (14 oz each) cannellini beans, drained and rinsed, 4 cups low sodium vegetable or chicken stock, and 1 Parmesan rind.
- For finishing: 1 cup heavy cream, 1/2 cup finely grated Parmesan cheese, 5 oz fresh spinach, and 1/4 tsp crushed red pepper flakes.
Cannellini beans. Rinse them well to remove the canning liquid, which can make the soup taste metallic.
Fire roasted tomatoes. They bring a gentle smoky sweetness and a little acidity that balances the cream.
Parmesan rind. Save rinds in the freezer, and remove the softened piece before serving.
Heavy cream. Stir it in off the boil so the soup stays smooth and does not separate.
Spinach. Fresh spinach wilts in minutes, and a handful more will not hurt if you love greens.
How to Make Cannellini Bean Spinach Soup
1. Soften the onion Heat the olive oil in a large pot over medium heat, add the onion and garlic with a pinch of pepper, and cook for about five minutes until soft.
2. Toast the paste and herbs Stir in the tomato paste, basil, oregano, and thyme, and cook for about five minutes, stirring often, until the paste darkens.
3. Add the liquids Add the tomatoes, beans, stock, and Parmesan rind, and bring the pot to a boil.
4. Simmer Lower the heat and simmer for twenty minutes, covering the pot for the last ten minutes.
5. Finish the soup Uncover, then stir in the cream, grated Parmesan, and spinach, and cook for five to ten minutes until the cheese melts and the spinach wilts.
6. Taste and adjust Taste the soup and add a little more pepper if needed, then remove the rind.
7. Serve Ladle into bowls and top with extra Parmesan and red pepper flakes.
How to Serve Cannellini Bean Spinach Soup
Ladle the soup into warm bowls and top each with extra Parmesan and a pinch of red pepper flakes. Pair it with soft homemade rolls, cheesy garlic bread, a crisp Italian salad, or a crusty skillet loaf for dunking. A drizzle of olive oil on top adds a glossy finish.
How to Store and Reheat Cannellini Bean Spinach Soup
Cool the soup in shallow containers within two hours, then refrigerate for up to three days. Reheat gently on the stove over medium low heat, stirring often, until it reaches 165 degrees F, and add a splash of stock if it thickens. Freezing is not recommended, since the cream can turn grainy.
Tips and Variations for Cannellini Bean Spinach Soup
Flag the allergens. The soup contains milk, and some stocks contain celery or soy, so check labels for guests with allergies.
Remove the rind. Fish out the softened Parmesan rind before serving, since it is chewy and not meant to be eaten.
Thicken it. Blend a ladleful of soup and stir it back into the pot for a thicker body.
Use a low sodium stock. Choose low sodium stock so the Parmesan and canned beans do not push the soup too salty.
Vary the greens. Swap the spinach for kale, adding it earlier so the leaves have time to soften.
Add protein. Stir in shredded cooked chicken or sausage if you want a heavier meal.
Keep it smooth. Add the cream after the boil, because high heat can make dairy break.
Check trusted guidance. For safe serving and cooling of soup, read the University of Nebraska guide to serving soup safely.
Frequently Asked Questions About Cannellini Bean Spinach Soup
Can I make cannellini bean spinach soup in a slow cooker?
Yes. Cook the onion and garlic first, add everything except the cream and spinach, cook until the flavors blend, and stir those in at the end.
What can I use instead of cannellini beans in cannellini bean spinach soup?
Great Northern beans or navy beans have a similar mild flavor and creamy texture.
How do I thicken cannellini bean spinach soup?
Mash some of the beans against the side of the pot or blend a portion of the soup and stir it back in.
Can I make it dairy free?
Replace the cream with full fat coconut milk or a dairy free cream and skip the Parmesan, then season with a little salt.
Can I use frozen spinach?
Yes. Thaw it and squeeze out the water, then stir it in at the same point as fresh spinach.
Creamy Cannellini Bean Spinach Soup
Equipment
- Large pot
- Wooden spoon
- Ladle
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 medium sweet onion diced
- 4 cloves garlic minced
- 1 tbsp tomato paste
- 1 tsp dried basil
- ½ tsp dried oregano
- ¼ tsp dried thyme
- ¼ tsp black pepper
- 1 can fire roasted diced tomatoes 14 oz, undrained
- 2 can cannellini beans 14 oz each, drained and rinsed
- 4 cup low sodium vegetable or chicken stock
- 1 Parmesan rind
- 1 cup heavy cream
- ½ cup finely grated Parmesan cheese plus more for serving
- 5 oz fresh spinach
- ¼ tsp crushed red pepper flakes for serving
Instructions
Cooking
- Saute. Cook the onion and garlic in the oil for 5 minutes, then add the paste and herbs for 5 minutes more.
- Simmer. Add the tomatoes, beans, stock, and rind, boil, then simmer for 20 minutes.
- Finish. Stir in the cream, Parmesan, and spinach and cook 5 to 10 minutes.
- Season. Add pepper to taste and remove the rind.
- Serve. Top with extra Parmesan and red pepper flakes.
