Description
Enjoy a comforting bowl of Creamy White Bean and Spinach Soup, a delicious vegan and gluten-free option that’s perfect for a cozy night in. This soup is creamy, flavorful, and packed with nutritious ingredients.
Ingredients
Scale
For the soup:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 4 cups low-sodium vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
- 3 cups fresh spinach, roughly chopped
- ½ cup unsweetened canned coconut milk (or heavy cream)
- 1 tablespoon lemon juice
Instructions
- Heat olive oil: In a large pot over medium heat, sauté the diced onion in olive oil until soft.
- Add ingredients: Stir in garlic, beans, broth, thyme, oregano, salt, pepper, and red pepper flakes. Boil, then simmer for 10 minutes.
- Blend soup: Use an immersion blender to partially blend the soup. Add spinach, cook until wilted. Stir in coconut milk and lemon juice, heat through.
- Adjust and serve: Season to taste and serve warm.
Notes
- For a thicker soup, blend more beans.
- You can use kale instead of spinach or cream instead of coconut milk for a creamier version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 3g
- Sodium: 510mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg
