Creamy White Bean Soup with Spinach Recipe
This creamy white bean soup with spinach is a comforting Mediterranean-inspired dish packed with fiber, magnesium, and vibrant vegetables. Combining cannellini beans, fennel, broccoli, and fresh spinach, this soup is blended halfway for a luscious texture and seasoned lightly for a wholesome, nourishing meal perfect for lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten Free, Vegan, Vegetarian
Ingredients
Vegetables and Aromatics
- 1 large fennel bulb, diced (save some fronds for garnish)
- 2 shallots, diced
- 3 cloves garlic, minced
- 1 medium russet potato, peeled and diced into 1/2-inch cubes
- 2 cups broccoli florets, chopped into small pieces
- 5 ounces fresh spinach
Beans and Broth
- 1 15-ounce can cannellini or other white beans, drained and rinsed
- 5 cups low-sodium vegetable broth
Seasonings and Oils
- 1 tbsp olive oil
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
Optional and Garnishes
- 1/4 cup heavy cream (omit to keep vegan or dairy free)
- 2 tablespoons hemp seeds
- Chopped fennel fronds for garnish
Instructions
- Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced fennel bulb and chopped shallots, cooking until they soften and become fragrant, about 5 to 7 minutes. Then add the minced garlic and cook for an additional minute.
- Simmer Soup Base: Add the diced russet potato, rinsed white beans, vegetable broth, kosher salt, and black pepper to the pot. Bring the mixture to a boil, then reduce heat to a simmer. Let it cook uncovered for 15 to 20 minutes until the potatoes are fork-tender.
- Partial Puree: Using an immersion blender, pulse the soup about 6 to 8 times to blend roughly half of the soup, creating a creamy yet textured consistency. Alternatively, transfer half the soup to a blender, puree until smooth, then stir it back into the pot.
- Add Greens and Broccoli: Stir in the chopped broccoli florets and cook for 3 to 5 minutes until the broccoli softens. Add the fresh spinach and stir gently until it wilts completely. Adjust seasoning with additional salt and pepper as desired. If using, stir in the heavy cream now for extra creaminess.
- Serve and Garnish: Ladle the hot soup into bowls and top each serving with a generous sprinkle of hemp seeds and some chopped fennel fronds for a fresh, aromatic garnish.
Notes
- This soup freezes well for up to 6 months. Defrost overnight in the refrigerator and reheat gently either in the microwave or on the stove over medium-low heat.
- Cannellini beans can be substituted with other white bean varieties such as great northern beans or navy beans without changing the flavor profile much.
- The heavy cream is entirely optional; omit it to keep the soup vegan or dairy-free while still maintaining a creamy texture due to the pureed beans and potatoes.
