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Spinach and White Bean Soup

For me, soup is love, comfort, happiness and memories. With all its veggies and beans, this one appeals to my kitchen-sink style of cooking. —Annette Palermo, Beach Haven Park, New Jersey
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

  • 2 teaspoons olive oil
  • 3 garlic cloves, minced
  • 3 cans (15 ounces each) cannellini beans, rinsed and drained, divided
  • 1/4 teaspoon pepper
  • 1 carton (32 ounces) vegetable or reduced-sodium chicken broth
  • 4 cups chopped fresh spinach (about 3 ounces)
  • 1/4 cup thinly sliced fresh basil
  • Shredded Parmesan cheese, optional

Directions

  • In a large saucepan, heat oil over medium heat. Add garlic; cook and stir until tender, 30-45 seconds. Stir in 2 cans of beans, pepper and broth.
  • Puree mixture using an immersion blender. Or puree in a blender and return to pan. Stir in remaining can of beans; bring to a boil. Reduce heat; simmer, covered, 15 minutes, stirring occasionally.
  • Stir in spinach and basil; cook, uncovered, until spinach is wilted, 2-4 minutes. If desired, serve with cheese.
Health Tip: Reduced-sodium vegetable broth isn’t widely available, but the organic versions of big-brand vegetable broths are typically lower in sodium than their conventional versions.
Nutrition Facts
1-1/4 cups: 192 calories, 2g fat (0 saturated fat), 0 cholesterol, 886mg sodium, 33g carbohydrate (1g sugars, 9g fiber), 9g protein.

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