Lemony White Bean and Spinach Soup

Illustrated cover for Lemony White Bean and Spinach Soup
Prep:10 minCook:20 minServings:3

A quick, cozy one-pot soup of creamy cannellini beans and wilted spinach in a bright, lemony broth, finished with olive oil and parmesan. Ready fast and made for weeknights with a slice of crusty bread.

  • 3 tbsp olive oil — divided
  • 1 yellow onion — diced
  • 3 cloves garlic — minced
  • salt
  • black pepper
  • 2 cans cannellini beans — 15 oz cans
  • 4 cups vegetable broth
  • 5 oz fresh spinach
  • 1 lemon — juiced, plus zest
  • ⅓ cup grated parmesan
  • crusty bread — for serving (optional)

Prep Tips

Directions

  1. Soften the aromatics Warm 3 tbsp olive oil (reserve about a third for finishing) in a large pot over medium heat. Add 1 yellow onion, diced, along with a pinch of salt and cook, stirring occasionally, until soft and translucent, 5 to 6 minutes. Stir in 3 cloves garlic, minced, and cook until fragrant, about 1 minute.

  2. Add beans and broth Drain and rinse 2 cans cannellini beans, then add them to the pot along with 4 cups vegetable broth. Season with black pepper and a little more salt. Bring to a simmer over medium-high heat, then lightly mash some of the beans against the side of the pot with a spoon to thicken the broth. Simmer gently for 8 to 10 minutes.

  3. Wilt the spinach Stir in 5 oz fresh spinach a few handfuls at a time, letting it wilt down before adding more, about 2 minutes total.

  4. Finish and season Turn off the heat and stir in the juice and zest of 1 lemon along with the reserved olive oil. Taste and adjust with more salt and black pepper until it tastes bright and finished.

  5. Serve Ladle into bowls and top with ⅓ cup grated parmesan. Serve with crusty bread for dipping.