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Creamy Cannellini Bean and Spinach Soup

A warm, comforting soup made with creamy cannellini beans, fresh spinach, and aromatic spices, perfect for chilly evenings.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 4 cups fresh spinach
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup coconut milk (or heavy cream for a richer flavor)
  • 1 tsp dried thyme
  • Salt and pepper, to taste
  • Olive oil for sautéing
  • Optional: A sprinkle of parmesan cheese for serving

Method
 

Preparation
  1. In a large pot, heat a splash of olive oil over medium heat.
  2. Toss in the diced onion and sauté until it’s soft and translucent — about 5 minutes.
  3. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
  4. Stir in the cannellini beans, dried thyme, and vegetable broth. Let it all come to a simmer.
Blending and Cooking
  1. Using an immersion blender, blend the soup until creamy.
  2. Reduce the heat to low and stir in the fresh spinach and coconut milk (or heavy cream).
  3. Cook for another 5 minutes until the spinach is wilted and everything is well combined.
Seasoning and Serving
  1. Season with salt and pepper to taste.
  2. Ladle the soup into bowls and serve warm.

Notes

Make it your own by adding red pepper flakes or fresh herbs like basil or parsley. The soup stores well in the fridge for 3-4 days; add a splash of water or broth when reheating.