Description
A hearty and comforting white bean and spinach soup that is perfect for sharing on a chilly day.
Ingredients
Scale
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 8 oz mushrooms, sliced
- 2 medium potatoes, cubed (optional)
- 2 (15 oz) cans white beans, drained and rinsed
- 8 cups vegetable or chicken broth
- 1 lb fresh spinach, chopped
- 1 cup heavy cream
- 1 tbsp fresh thyme
- 2 bay leaves
- Salt and pepper to taste
- ½ cup Parmesan cheese (optional)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Sauté the diced onion, minced garlic, diced carrots, and diced celery for 5-7 minutes, until they soften.
- Add the sliced mushrooms to the pot and cook until they soften, about 4-5 minutes.
- If using potatoes, add them along with the white beans, broth, thyme, and bay leaves.
- Bring the mixture to a boil. Reduce the heat and allow it to simmer for 15 minutes.
- Gradually add the chopped spinach in batches, stirring until wilted.
- Stir in the heavy cream, seasoning with salt and pepper to taste.
- If desired, add the Parmesan cheese and stir until melted and combined.
Notes
Consider preparing the soup a day in advance for deeper flavors. Serve with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg
Keywords: soup, white bean, spinach, comfort food, vegetarian, healthy