Spinach Soup with Cannellini Beans

    50 minutes

    This is a lovely Italian bean soup with fresh spinach, chicken stock and cannellini beans, a bit like minestrone. Serve with freshly grated Parmesan cheese.

    236 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 1 onion, chopped
    • 1 stalk celery, chopped
    • 1 clove garlic, crushed
    • 2 (400g) tins cannellini beans, rinsed and drained
    • 2 cups (500ml) chicken stock
    • 1/4 teaspoon freshly ground black pepper
    • 1/8 teaspoon dried thyme
    • 2 cups (500ml) water
    • 250g fresh spinach, rinsed and thinly sliced
    • 1 tablespoon lemon juice

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. In a large stockpot, heat oil. Cook onion and celery in oil for 5 to 8 minutes, or until tender. Add garlic, stir constantly for 30 seconds. Stir in beans, chicken stock, pepper, thyme and water. Bring to the boil, reduce heat and simmer for 15 minutes.
    2. With slotted spoon, remove 2 cups of the bean and vegetable mixture from the soup and set aside.
    3. In blender at low speed, blend remaining soup in small batches until smooth (it helps to remove the centre piece of the blender lid to allow steam to escape.) Once blended, pour soup back into stockpot and stir in reserved bean and vegetable mixture.
    4. Bring to the boil, occasionally stirring. Stir in spinach and cook 1 minute or until spinach is wilted. Stir in lemon juice, remove from the heat and serve with freshly grated Parmesan cheese on top.

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    Reviews in English (266)


    The texture is too watery. I will reduce or eliminate the water next time. Am reducing it to see if the flavor can become more intense. I like thick soups and this doesn't fit that.  -  23 Oct 2011


     -  23 Oct 2011


    I love Tuscan White Bean soup. This recipe is a good base, however many of the suggested modifications should be considered. Chicken or vegetable broth, extra garlic, and extra thyme & rosemary. I prefer using broccoli over spinach for much more taste. As a final touch, three necessities: 1. Fresh Parsley! About a handful chopped. Really adds a fresh taste. 2. Good Extra Virgin Olive Oil. Stir in about a 1/4 cup at the very end. Can't make a decent italian soup without using a decent olive oil. 3. And finally, some freshly grated quality parmesan cheese on top. None of that store shelf canned stuff. Good cheese goes a long, long way.  -  29 Nov 2007  (Review from Allrecipes USA and Canada)