Creamy Spinach and White Bean Soup Recipe
If you're looking for a cozy and nutritious soup, this creamy spinach and white bean soup is the perfect choice. It's rich, hearty, and bursting with flavor. Picture a warm bowl of comfort that not only satisfies your hunger but also nourishes your body with wholesome ingredients.
Ingredients
- 2 cups fresh spinach, chopped
- 1 can (15 oz) white beans, drained and rinsed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk
- 2 tablespoons olive oil
- 1 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon thyme or your favorite herb
- Optional: Croutons or crusty bread for serving
Instructions
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent (about 5 minutes). Stir in the minced garlic and cook for another minute until fragrant.
- Combine Ingredients: Add the white beans, vegetable broth, and thyme to the pot. Bring to a boil, then lower the heat and let it simmer for 10 minutes.
- Add Spinach: Stir in the chopped spinach and cook for another 5 minutes until wilted.
- Blend the Soup: Use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender. If you prefer a chunkier texture, blend just half of the soup.
- Add Creaminess: Stir in the heavy cream or coconut milk, and heat gently. Adjust seasoning with salt and pepper to taste.
- Serve: Ladle the soup into bowls and top with croutons or serve with crusty bread on the side.
Cook’s tips
- Use an immersion blender directly in the pot for the smoothest texture with minimal cleanup.
- If you prefer a chunky soup, blend only half of the mixture and leave the rest as is.
- For extra depth, sauté the garlic until golden but not burnt – it should be fragrant and slightly sweet.
- Let the soup cool slightly before blending to avoid splatters, especially if using a regular blender.
- Adjust the consistency by adding more broth if the soup is too thick, or simmering longer if too thin.
Substitutions
- Use coconut milk instead of heavy cream for a dairy-free version.
- Substitute cannellini beans with navy beans or great northern beans.
- Replace thyme with rosemary, oregano, or a pinch of nutmeg for a different flavor profile.
- Swap fresh spinach for frozen spinach (thawed and squeezed dry) – use about 1 cup of frozen.
- Use chicken broth instead of vegetable broth if you're not vegetarian.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally, and add a splash of broth or water if the soup thickens too much.
Frequently asked questions
Can I make this soup ahead of time?
Yes, this soup actually tastes even better the next day as the flavors meld. Store it in the refrigerator and reheat gently before serving.
Is this soup freezer-friendly?
Yes, you can freeze the soup without the cream or coconut milk. Add the cream after reheating to prevent curdling. Freeze in portions for up to 3 months.
Can I use a different type of bean?
Absolutely! Cannellini, navy, or great northern beans all work well. You can also use chickpeas for a slightly different texture.
How can I make this soup vegan?
Simply use coconut milk or another plant-based cream instead of heavy cream, and ensure your vegetable broth is vegan. The rest of the ingredients are already plant-based.
