Spinach and White Bean Soup

Name: Spinach and White Bean Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: Europe, Italian
Ingredients: 2 teaspoons olive oil; 3 garlic cloves, minced; 3 cans (15 ounces each) cannellini beans, rinsed and drained, divided; 1/4 teaspoon pepper; 4 cups vegetable or reduced-sodium chicken broth; 4 cups chopped fresh spinach (about 3 ounces); 1/4 cup thinly sliced fresh basil; Shredded Parmesan cheese, optional

Total Time Prep/Total Time: 30 min.

Yield 6 servings

Test Kitchen Approved

For me, soup is love, comfort, happiness and memories. With all its veggies and beans, this one appeals to my kitchen-sink style of cooking. —Annette Palermo, Beach Haven, New Jersey

Ingredients

2 teaspoons olive oil
3 garlic cloves, minced
3 cans (15 ounces each) cannellini beans, rinsed and drained, divided
1/4 teaspoon pepper
4 cups vegetable or reduced-sodium chicken broth
4 cups chopped fresh spinach (about 3 ounces)
1/4 cup thinly sliced fresh basil
Shredded Parmesan cheese, optional

Directions

In a large saucepan, heat oil over medium heat. Add garlic; cook and stir until tender, 30-45 seconds. Stir in 2 cans of beans, pepper and broth.
Puree mixture using an immersion blender. Or puree in a blender and return to pan. Stir in remaining can of beans; bring to a boil. Reduce heat; simmer, covered, 15 minutes, stirring occasionally.
Stir in spinach and basil; cook, uncovered, until spinach is wilted, 2-4 minutes. If desired, serve with cheese.

Nutrition Facts

1-1/4 cups: 192 calories, 2g fat (0 saturated fat), 0 cholesterol, 886mg sodium, 33g carbohydrate (1g sugars, 9g fiber), 9g protein.

For me, soup is love, comfort, happiness and memories. With all its veggies and beans, this one appeals to my kitchen-sink style of cooking. —Annette Palermo, Beach Haven, New Jersey

Recipe Creator