Creamy White Bean Soup with Spinach
Temps de préparation:
15 Minutes
Portions:
4–6 Servings
Temps de cuisson:
35 Minutes
Auteur·rice
À propos de la recette
This Creamy White Bean Soup with Spinach is hearty, comforting, and naturally creamy from partially blended white beans and potatoes. Fresh lemon, herbs, and a touch of red pepper keep every spoonful bright and flavorful.
Ingrédients
White Bean Soup
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon red pepper flakes (or to taste), plus more for serving
- 1 lb (450 g) baby potatoes, halved or quartered
- 2 cans (15 oz / 425 g each) white beans, drained and rinsed
- 5 cups vegetable broth, plus more as needed
- 3–4 cups fresh baby spinach
- Salt, to taste
- Freshly cracked black pepper, to taste
- 1–2 tablespoons fresh lemon juice
For Serving
- Fresh parsley, roughly chopped
- Red pepper flakes
- Freshly cracked black pepper
- Vegan Parmesan, optional
- Drizzle of extra-virgin olive oil, optional
Portions
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Recettes associées
Préparation
Step 1
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and sauté for 6–8 minutes, until softened.
Step 2
Add the garlic, thyme, rosemary, and red pepper flakes and cook for 1 minute, stirring frequently, until fragrant.
Step 3
Add the potatoes, white beans, and vegetable broth. Stir well, bring to a boil, then reduce the heat and simmer partially covered for 20–25 minutes, until the potatoes are tender.
Step 4
Transfer about 2 cups of soup to a blender and blend until smooth, then stir it back into the pot. Alternatively, blend briefly in the pot with an immersion blender, leaving plenty of texture.
Step 5
Add the spinach and cook for 2–3 minutes, until wilted. Add more broth if you prefer a thinner soup.
Step 6
Season with salt, black pepper, and lemon juice. Serve topped with parsley, red pepper flakes, black pepper, optional vegan Parmesan, and a drizzle of extra-virgin olive oil.
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