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Cannellini Bean and Spinach Soup (Hearty Vegetarian Dinner in 35 Minutes)

Cannellini Bean and Spinach Soup in a bowl
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Looking for a cozy, protein-rich soup that’s both nourishing and easy to make? This *Cannellini Bean and Spinach Soup* is a one-pot wonder loaded with fiber-packed white beans, tender spinach, aromatic garlic, and a flavorful tomato broth. Whether you’re after a quick weeknight dinner, comforting lunch, or a healthy vegetarian meal prep, this hearty soup delivers big comfort with minimal effort.

Ingredients

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  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1 can (14.5 ounces) diced tomatoes
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 4 cups vegetable broth
  • 3 cups fresh spinach
  • Salt to taste
  • Black pepper to taste
  • 1/4 cup grated Parmesan cheese (optional)

Instructions

1. Heat olive oil in a large pot over medium heat.

2. Add diced onion and cook until translucent, about 5 minutes.

3. Stir in garlic and Italian seasoning; cook for 1 minute until fragrant.

4. Add diced tomatoes and cook for 2 more minutes.

5. Pour in cannellini beans and vegetable broth; stir well.

6. Bring soup to a boil, then reduce heat and simmer for 15 minutes.

7. Stir in fresh spinach and cook until wilted, about 2-3 minutes.

8. Season with salt and pepper to taste.

9. Ladle into bowls and top with grated Parmesan, if using.

Notes

For a creamier soup, mash some of the beans before adding the spinach.

This soup pairs wonderfully with crusty bread or a grilled cheese sandwich.

Nutrition

Find it online: https://paulakitchen.com/cannellini-bean-and-spinach-soup/