Roman Spinach Soup
Experience the comforting flavors of Roman Spinach Soup, a wholesome and aromatic dish that’s perfect for any time of year. This rustic Italian soup combines tender baby spinach, hearty cannellini beans, and a medley of vegetables—carrots, celery, and onions—simmered in a rich broth infused with the subtle depth of Parmesan cheese rind. A drizzle of extra-virgin olive oil enhances the natural flavors, while a splash of optional lemon juice adds a bright, zesty finish. Ready in just 40 minutes, this soup is packed with nutrients and can be served with crusty bread for an irresistible and satisfying meal. Whether you're looking for a quick dinner or a comforting lunch, this spinach soup is sure to warm your soul. Perfectly balanced, deliciously savory, and endlessly adaptable, Roman Spinach Soup is a must-try recipe for lovers of simple yet flavorful cuisine.
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Recipe Information
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large, finely chopped yellow onion
- 3 minced garlic cloves
- 1 medium, diced carrot
- 1 medium, diced celery stalk
- 4 cups chicken or vegetable broth
- 6 cups, packed baby spinach leaves
- 1 cup cooked cannellini beans
- 1 optional Parmesan cheese rind
- 0.5 teaspoon (to taste) salt
- 0.25 teaspoon (to taste) black pepper
- 0.25 cup (for garnish, optional) grated Parmesan cheese
- 1 tablespoon (optional) lemon juice
- 1 loaf (for serving, optional) crusty bread
Instructions
Heat the olive oil in a large pot over medium heat.
Add the finely chopped onion and sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic, diced carrot, and diced celery, and cook for another 3-4 minutes until the vegetables begin to soften.
Pour in the chicken or vegetable broth, and add the Parmesan cheese rind (if using). Bring the mixture to a boil, then reduce the heat to a simmer.
Simmer for 10 minutes to allow the flavors to meld and the vegetables to become tender.
Add the baby spinach leaves and cannellini beans to the pot. Stir gently and simmer for another 5 minutes until the spinach is wilted.
Season the soup with salt and black pepper to taste. Remove and discard the Parmesan rind if used.
If desired, stir in a tablespoon of lemon juice for a bright, fresh finish.
Ladle the soup into bowls and garnish with grated Parmesan cheese, if desired.
Serve hot with slices of crusty bread on the side.
Nutrition Facts
Calories |
2171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.8 g | 72% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 7756 mg | 337% | |
| Total Carbohydrate | 337.7 g | 123% | |
| Dietary Fiber | 34.3 g | 122% | |
| Total Sugars | 22.0 g | ||
| Protein | 89.0 g | 178% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 892 mg | 69% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 3106 mg | 66% | |
*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.
