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Creamy White Bean and Spinach Soup is the perfect comfort dish to warm you up during those chilly months. This hearty soup not only satisfies your taste buds but is also packed with nutrients, making it an excellent choice for a healthy meal. The combination of white beans and spinach provides a rich source of protein, fiber, and essential vitamins, ensuring that you feel nourished with every spoonful.

Creamy White Bean and Spinach Soup

Warm up your spring with this creamy white bean and spinach soup, an easy weeknight dinner that's both nourishing and satisfying. Packed with protein and fiber, it's a delightful choice for brunch or a cozy gathering. The smooth texture and vibrant flavors make it special, ensuring every spoonful is comforting. Ready in just 45 minutes, it's perfect for busy nights. Try it tonight and enjoy a burst of wholesome goodness! Save this for later!
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Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

2 garlic cloves, minced

2 medium carrots, peeled and diced

2 celery stalks, diced

1 teaspoon dried thyme

1 teaspoon dried oregano

4 cups vegetable broth

2 cans (15 oz each) white beans (cannellini or navy), drained and rinsed

3 cups fresh spinach, roughly chopped

1 cup heavy cream (or coconut cream for a vegan version)

Salt and pepper to taste

Juice of 1 lemon

Fresh parsley, chopped for garnish

Instructions
 

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it's translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

    Add Vegetables: Incorporate the diced carrots and celery. Continue to cook for another 5-7 minutes until the vegetables begin to soften.

      Herbs and Broth: Sprinkle in the dried thyme and oregano, stirring to combine. Pour in the vegetable broth and bring the mixture to a simmer.

        Add Beans: Once simmering, add the rinsed white beans to the pot. Cook for 10-15 minutes to allow the flavors to meld and the beans to soften.

          Blend for Creaminess: Using an immersion blender, carefully blend the soup until it reaches your desired consistency. If you don't have an immersion blender, you can transfer half of the soup to a traditional blender, blend until smooth, and then return it to the pot.

            Stir in Spinach and Cream: Add the chopped spinach and heavy cream (or coconut cream) to the pot. Stir well and let it simmer for an additional 5 minutes until the spinach wilts and the soup is heated through.

              Season and Serve: Adjust seasoning with salt and pepper to taste. Squeeze in the lemon juice to brighten the flavor. Serve hot, garnished with fresh parsley.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6