Easy White Kidney Bean and Spinach Soup
A piping hot bowl of soup makes everything better. This Easy White Kidney Bean and Spinach Soup recipe is not only good for you, but good-tasting too.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
- 1 tablespoon extra virgin olive oil
- 1 large onion diced
- 1 celery rib sliced
- 3-4 garlic cloves minced
- 4 cups vegetable stock
- 1 large potato peeled and grated
- 1 bay leaf
- 1/2 teaspoon thyme dried
- 1 19-ounce can white kidney beans, drained and rinsed
- 10-12 ounces spinach chopped, tough stems removed
- 1 tablespoon fresh parsley minced
- 1 tablespoon lemon juice freshly squeezed
- 1-2 tablespoons grated Pecorino Romano or Parmigiano Reggiano cheese. optional
- salt and pepper to taste
Drizzle olive oil in a large stockpot set over medium heat.
Add the onions and celery; and saute for about 5 minutes or until onions are translucent.
Add the garlic and cook for barely a minute, stirring frequently.
Add the vegetable stock, grated potato, bay leaf, and thyme.
Bring to a boil, then reduce heat to medium, cover and simmer for 15 minutes.
Add the white kidney beans and simmer for another 5 minutes.
Stir in the spinach and simmer for 1 more minute.
Remove from heat and add lemon juice and parsley.
Adjust salt and pepper seasonings.
If using, garnish with cheese.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.
*recipe lightly adapted from a Canadian Living recipe
Serving: 1serving | Calories: 71kcal | Carbohydrates: 10g | Protein: 2g | Fat: 2g | Sodium: 674mg | Potassium: 460mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4850IU | Vitamin C: 21.5mg | Calcium: 67mg | Iron: 2.5mg