Creamy Italian White Bean Soup
Indulge in the comforting flavors of this Creamy Italian White Bean Soup, a hearty and wholesome dish perfect for cozy nights. Packed with nutrient-rich cannellini beans, tender vegetables, and fragrant herbs like thyme and rosemary, this soup combines nourishing ingredients with creamy decadence. A splash of heavy cream and a handful of fresh baby spinach elevate the texture and flavor, while pureeing part of the soup creates a velvety consistency without losing its rustic charm. Ready in just 45 minutes, this one-pot wonder is ideal for busy weeknights, and it pairs perfectly with a sprinkle of Parmesan cheese and a side of crusty bread. Whether you're looking for a vegetarian-friendly meal or a cozy soup to warm your soul, this recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 3 cloves garlic cloves, minced
- 3 15-ounce cans cannellini beans (white beans), drained and rinsed
- 5 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 0.5 teaspoons dried rosemary
- 0.5 cup heavy cream
- 2 cups baby spinach
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 0.25 cup Parmesan cheese, grated (optional)
- 1 loaf crusty bread (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrot, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are soft and the onion is translucent.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the cannellini beans, vegetable broth, bay leaf, dried thyme, and dried rosemary to the pot. Stir to combine.
Bring the soup to a simmer. Lower the heat to medium-low, cover, and cook for 20 minutes to allow the flavors to meld.
Remove the bay leaf, then use an immersion blender to puree a portion of the soup directly in the pot, or transfer 2 cups of the soup to a blender, puree it, and return it to the pot. This will make the soup creamy while still leaving some texture.
Stir in the heavy cream, baby spinach, salt, and black pepper. Cook for an additional 5 minutes, until the spinach wilts.
Taste and adjust seasoning if needed.
Serve hot, garnished with Parmesan cheese if desired, alongside crusty bread for dipping.
Nutrition Facts
Calories |
507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 1431 mg | 62% | |
| Total Carbohydrate | 67.9 g | 25% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 6.6 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 194 mg | 15% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 827 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
