Description
A satisfying one-pot meal featuring creamy cannellini beans, fresh veggies, and aromatic herbs, perfect for a cozy dinner.
Ingredients
Scale
- 1/4 cup Olive Oil, extra virgin
- 1 small Onion, diced
- 2 medium Shallots, chopped
- 4 cloves Garlic, mashed
- 2 Carrots, chopped into coins
- 2 Celery Stalks, diced
- 3 (15 ounce) cans Cannellini Beans, drained and rinsed
- 2 Bay Leaves
- 1 tablespoon Italian Seasoning
- 1/2 teaspoon Red Pepper Flakes
- 5–6 cups Vegetable Broth
- 1/2 teaspoon Sea Salt
- 1/4 teaspoon Ground Black Pepper
- 3 cups Fresh Spinach
Instructions
- Heat olive oil in a large pot over medium-low heat until it shimmers.
- Add the diced onion, chopped shallots, and mashed garlic; sauté for 3-4 minutes until the onion is translucent.
- Add chopped carrots and diced celery; sauté for another 7-10 minutes until slightly softened.
- Add rinsed cannellini beans, bay leaves, Italian seasoning, red pepper flakes, vegetable broth, salt, and pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Remove bay leaves and adjust seasoning to taste.
- Blend two cups of the soup until thick and creamy, then return to the pot and stir.
- Add spinach and stir until it wilts.
- Serve in bowls, optionally garnished with parsley and a drizzle of olive oil.
Notes
For a richer soup, consider adding a drizzle of brown butter or a few drops of truffle oil before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg