BEAN & SPINACH SOUP: A DELICIOUS ITALIAN SOUL FOOD
This delicious creation combines the rich, rustic flavors of white beans with the vibrant freshness of spinach, resulting in a hearty and healthy soup.
Imagine a fragrant medley of herbs and vegetables simmering together in a flavorful broth, culminating in a steaming dish of pure comfort.
Why You’ll Love This Recipe
- Healthy and Nourishing: Packed with protein, fiber, and vitamins.
- Quick and Easy: Ready in under 40 minutes.
- Versatile: Perfect as a starter or light main course.
Preparation: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 can (15 oz) white beans, drained and rinsed
- 4 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 4 cups fresh spinach, chopped
- Grated Parmigiano Reggiano cheese for garnish (optional)
Method
Prepare the Vegetables:
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and cook for 3–4 minutes until translucent.
- Stir in minced garlic and sauté for 30 seconds until fragrant.
Cook the Base:
- Add diced carrot and celery to the pot. Cook for about 5 minutes until the vegetables begin to soften.
- Stir in the white beans, vegetable broth, bay leaf, dried thyme, and dried rosemary. Season with salt and pepper to taste.
Simmer the Soup:
- Bring the mixture to a boil, then reduce heat to low. Let the soup simmer for 15–20 minutes, allowing the flavors to meld.
- Remove and discard the bay leaf.
Finish with Spinach:
- Add the chopped spinach and cook for 2–3 minutes, just until the spinach wilts.
Serve:
- Taste and adjust seasoning with more salt and pepper if needed.
- Serve hot, garnished with grated Parmigiano cheese if desired.
Tips for Success
- Blending Option: For a creamier texture, blend half the soup and return it to the pot.
- Fresh Herbs: Use fresh thyme and rosemary for a brighter flavor if available.
- Custom Additions: Add cooked pasta or a squeeze of lemon juice for variation.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 8 g |
| Carbohydrates | 26 g |
| Fat | 4 g |
| Fiber | 7 g |
| Sodium | 500 mg |
This White Bean and Spinach Soup is a quick, wholesome, and satisfying dish that’s perfect for busy weeknights or a comforting meal on a chilly day. Serve with crusty bread for a complete experience. Enjoy!
Bean & Spinach Soup: A Delicious Italian Soul Food
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 carrot diced
- 1 celery stalk diced
- 1 can 15 oz white beans, drained and rinsed
- 4 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 4 cups fresh spinach chopped
- Grated Parmigiano Reggiano cheese for garnish optional
Instructions
Prepare the Vegetables:
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and cook for 3–4 minutes until translucent.
- Stir in minced garlic and sauté for 30 seconds until fragrant.
Cook the Base:
- Add diced carrot and celery to the pot. Cook for about 5 minutes until the vegetables begin to soften.
- Stir in the white beans, vegetable broth, bay leaf, dried thyme, and dried rosemary. Season with salt and pepper to taste.
Simmer the Soup:
- Bring the mixture to a boil, then reduce heat to low. Let the soup simmer for 15–20 minutes, allowing the flavors to meld.
- Remove and discard the bay leaf.
Finish with Spinach:
- Add the chopped spinach and cook for 2–3 minutes, just until the spinach wilts.
Serve:
- Taste and adjust seasoning with more salt and pepper if needed.
- Serve hot, garnished with grated Parmigiano cheese if desired.
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