Creamy Cannellini Bean and Spinach Soup
This creamy cannellini bean and spinach soup is a hearty and flavorful dish that is perfect for a cold winter night. The soup is made with a base of cannellini beans, which are simmered in vegetable broth until they are tender. The soup is then thickened with pureed spinach, which gives it a creamy texture and a vibrant green color. The soup is seasoned with garlic, onion, carrots, and celery, and is finished with a touch of salt and pepper. This soup is a great way to use up leftover cannellini beans, and it is also a healthy and delicious meal.
I first came across this recipe many years ago when I was living in Italy. I was visiting a small town in Tuscany, and I stopped in at a local trattoria for lunch. I ordered a bowl of soup, and the waiter brought me a bowl of this creamy cannellini bean and spinach soup. The soup was so delicious that I asked the chef for the recipe. The chef was kind enough to share his recipe with me, and I have been making it ever since. I have made a few changes to the original recipe over the years, but the basic ingredients and the cooking method remain the same. This soup is now one of my favorite recipes, and I make it often, especially during the winter months. It is a hearty and flavorful soup that is perfect for a cold winter night.
Creamy Cannellini Bean and Spinach Soup Creamy Cannellini Bean and Spinach Soup Creamy Cannellini Bean and Spinach Soup Creamy Cannellini Bean and Spinach Soup
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 4 cups vegetable broth
  • 1 cup chopped fresh spinach
Instructions
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion, carrots, celery, and garlic to the pot and cook until the vegetables are softened, about 5 minutes.
  3. Add the cannellini beans and vegetable broth to the pot and bring to a boil.
  4. Reduce heat to low and simmer for 15 minutes.
  5. Add the spinach to the pot and cook until wilted, about 2 minutes.
  6. Puree the soup with an immersion blender until smooth.
  7. Season to taste with salt and pepper.
  8. Serve hot.
Why It Works
  • The cannellini beans provide a creamy texture and a nutty flavor to the soup.
  • The spinach adds a vibrant green color to the soup and is a good source of vitamins and minerals.
  • The garlic, onion, carrots, and celery add flavor and depth to the soup.
  • The vegetable broth provides a flavorful base for the soup.
  • The salt and pepper season the soup to taste.