Description
A comforting, creamy soup made with white beans and fresh spinach, perfect for a cozy meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 cans (15 ounces each) white beans, drained and rinsed
- 4 cups fresh spinach, chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup heavy cream
- Juice of 1 lemon
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
- Pour in the vegetable broth and add the white beans, thyme, salt, and pepper. Bring the mixture to a boil.
- Reduce the heat and let it simmer for about 15 minutes.
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches and blend until smooth.
- Stir in the cream and chopped spinach, cooking for another 5 minutes until the spinach is wilted.
- Remove from heat and add the lemon juice. Adjust seasoning to taste.
- Serve hot, garnished with additional spinach or a drizzle of olive oil if desired.
Notes
- For a vegan version, substitute heavy cream with coconut milk or a cashew cream.
- You can add more vegetables like carrots or celery for added flavor and nutrition.
- This soup can be stored in the refrigerator for up to 3 days and freezes well.
- Prep Time: 10
- Cook Time: 30
- Category: Soup
- Cuisine: American