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Creamy Cannellini Bean & Spinach Soup

A cozy, quick soup featuring cannellini beans and fresh spinach, topped with crunchy lemon-garlic breadcrumbs.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Comfort Food, Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Soup Ingredients
  • 1 can cannellini beans, drained and rinsed 15 oz can
  • 4 cups vegetable broth Can substitute with chicken broth
  • 2 cups fresh spinach, packed
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 juiced lemon
  • to taste salt and pepper
Breadcrumb Topping
  • 1/2 cup breadcrumbs Store-bought or homemade
  • 1 tablespoon butter
  • 1 zest of lemon

Method
 

Preparation
  1. In a large pot, heat your olive oil over medium heat.
  2. Add the chopped onion and sauté until it’s soft and translucent (about 5 minutes).
  3. Stir in the minced garlic and cook for an additional minute.
  4. Toss in the cannellini beans, stirring to combine.
Cooking
  1. Gradually add the vegetable broth to the pot and bring to a gentle simmer for about 10 minutes.
  2. Add the fresh spinach and let it wilt into the soup for a couple of minutes.
Final Touches
  1. Stir in the lemon juice, salt, and pepper to taste.
  2. In a small skillet, melt the butter and add the breadcrumbs. Toast until golden brown, adding lemon zest for flavor.
Serve
  1. Ladle the soup into bowls and sprinkle with the crunchy lemon-garlic breadcrumbs.

Notes

If you have leftovers, this soup freezes beautifully. If you’re a fan of cheese, sprinkle some grated Parmesan on top before serving. For picky eaters, blend the soup until smooth to incorporate the spinach without them noticing.