Best 6 Italian White Bean And Spinach Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

When it comes to comforting and hearty soups, Italian white bean and spinach soup stands out with its creamy texture, subtle flavors, and nutritional value. Originating from the vibrant culinary traditions of Italy, this classic soup showcases the harmonious blend of tender white beans, leafy spinach, aromatic herbs, and a rich broth. Whether you seek a quick and easy weeknight dinner or a cozy meal to warm your soul on a chilly day, this delectable soup promises to satisfy your taste buds and nourish your body with wholesome goodness.

Let's cook with our recipes!

SPINACH AND WHITE BEAN SOUP



Spinach and White Bean Soup image

For me, soup is love, comfort, happiness and memories. With all its veggies and beans, this one appeals to my kitchen-sink style of cooking. -Annette Palermo, Beach Haven Park, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 8

2 teaspoons olive oil
3 garlic cloves, minced
3 cans (15 ounces each) cannellini beans, rinsed and drained, divided
1/4 teaspoon pepper
1 carton (32 ounces) vegetable or reduced-sodium chicken broth
4 cups chopped fresh spinach (about 3 ounces)
1/4 cup thinly sliced fresh basil
Shredded Parmesan cheese, optional

Steps:

  • In a large saucepan, heat oil over medium heat. Add garlic; cook and stir until tender, 30-45 seconds. Stir in 2 cans of beans, pepper and broth., Puree mixture using an immersion blender. Or puree in a blender and return to pan. Stir in remaining can of beans; bring to a boil. Reduce heat; simmer, covered, 15 minutes, stirring occasionally., Stir in spinach and basil; cook, uncovered, until spinach is wilted, 2-4 minutes. If desired, serve with cheese.

Nutrition Facts : Calories 192 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 886mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 9g fiber), Protein 9g protein.

ITALIAN WHITE BEAN AND SPINACH SOUP



Italian White Bean and Spinach Soup image

Make and share this Italian White Bean and Spinach Soup recipe from Food.com.

Provided by Lorrie in Montreal

Categories     < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
1 medium onion, chopped
1 stalk celery, chopped
1 garlic clove, finely chopped
white kidney beans, rinsed and drained (cannellini)
2 cups water
1 (14 1/2 ounce) can chicken broth
1/2 teaspoon fresh coarse ground black pepper
1 teaspoon dried thyme
10 -12 ounces spinach, tough stems trimmed
1 tablespoon fresh lemon juice
freshly grated parmesan cheese (optional)

Steps:

  • In 3-quart saucepan, heat oil over medium heat.
  • Add onion and celery; cook, stirring, until celery is tender,5 to 8 minutes. Stir in garlic and cook 30 seconds.
  • Add beans, water, broth, pepper, and thyme; heat to boiling over high heat. Reduce heat and simmer 15 minutes.
  • Roll up several spinach leaves together, cigar fashion, and thinly slice. Repeat with remaining spinach.
  • With slotted spoon, remove 2 cups beans from soup mixture and reserve.
  • Spoon one-fourth of mixture into blender; cover, with center part of cover removed to let steam escape, and puree until smooth.
  • Pour into bowl.
  • Repeat with remaining mixture.
  • Return puree and reserved beans to saucepan; heat to.
  • boiling over medium-high heat.
  • Stir in spinach and cook until wilted, about 1 minute.
  • Remove from heat and stir in lemon juice.

WHITE BEAN AND SPINACH SOUP



White Bean and Spinach Soup image

Delicious, hearty, and healthy (even if the color is odd). Serve topped with Parmesan cheese.

Provided by tina812

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 9h28m

Yield 6

Number Of Ingredients 12

1 cup dried white beans
water to cover
3 tablespoons olive oil
1 onion, chopped
2 carrots, cut into matchsticks
½ pound fresh spinach
5 cups chicken broth
2 teaspoons minced garlic
1 bay leaf
3 tablespoons chopped fresh parsley
1 ½ teaspoons salt
½ teaspoon ground black pepper

Steps:

  • Place white beans into a large container and cover with water; let soak 8 hours to overnight.
  • Drain beans, reserving 2 cups soaking water.
  • Heat oil in a large pot over medium heat. Add onion and carrots; cook and stir until tender, about 6 minutes. Stir in spinach; cook until wilted, about 2 minutes. Add beans, reserved soaking water, broth, garlic, and bay leaf. Simmer, covered, until beans are tender, about 1 hour.
  • Discard bay leaf. Pour half the soup into a blender. Cover and hold lid down with a potholder; puree until smooth. Stir pureed soup back into the pot. Season with parsley, salt, and black pepper.

Nutrition Facts : Calories 211.2 calories, Carbohydrate 26.7 g, Cholesterol 4.2 mg, Fat 7.7 g, Fiber 7 g, Protein 10.3 g, SaturatedFat 1.1 g, Sodium 1434 mg, Sugar 3.5 g

CREAMY ITALIAN WHITE BEAN SOUP



Creamy Italian White Bean Soup image

Hearty and healthy soup that is a favorite with friends and family. Sounds more difficult than it is. Try it! We're positive you'll be pleased. Serve with grated Parmesan cheese.

Provided by colleenlora

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 11

1 tablespoon vegetable oil
1 onion, chopped
1 stalk celery, chopped
1 clove garlic, minced
2 (16 ounce) cans white kidney beans, rinsed and drained
1 (14 ounce) can chicken broth
¼ teaspoon ground black pepper
⅛ teaspoon dried thyme
2 cups water
1 bunch fresh spinach, rinsed and thinly sliced
1 tablespoon lemon juice

Steps:

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

Nutrition Facts : Calories 244.7 calories, Carbohydrate 38.1 g, Cholesterol 2.4 mg, Fat 4.9 g, Fiber 11.2 g, Protein 12 g, SaturatedFat 0.5 g, Sodium 1014.4 mg, Sugar 2.3 g

ITALIAN SAUSAGE BEAN AND SPINACH SOUP



Italian Sausage Bean and Spinach Soup image

I strongly suggest to prepare this soup a day in advance and chill, the flavors intensify, you may adjust all amounts to taste --- this makes quite a lot of soup you may reduce amounts if desired or freeze for the next meal --- you will love this soup!

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 1h15m

Yield 5 1/2 quarts (approx)

Number Of Ingredients 14

2 1/2 lbs Italian sausage (removed from casings)
2 tablespoons olive oil
2 large carrots, peeled and coarsley chopped
1 large onion, finely chopped
2 tablespoons minced fresh garlic
2 teaspoons dried chili pepper flakes (optional or to taste)
3 teaspoons dried basil (or to taste)
2 -3 quarts chicken broth
2 (14 ounce) cans diced tomatoes
2 (15 ounce) cans cannellini beans, rinced and drained (white beans)
2 cups large uncooked shell pasta
12 ounces fresh spinach (can use frozen)
1/4 cup grated parmesan cheese (or to taste)
salt and black pepper

Steps:

  • Heat olive oil in a 8-10-quart pot over medium-high heat.
  • Add in the sausage meat; cook until browned (about 8-10 minutes) remove the meat to a plate or bowl.
  • Add in the onion, carrots, basil and dried chili flakes; saute for about 5-6 minutes adding in the garlic the last couple minutes.
  • Add in chicken broth, tomatoes with juice and drained beans; bring to a boil, cover with lid and cook at medium-low for about 30 minutes.
  • Add in pasta shells; reduce heat and simmer until the pasta is firm-tender (about 10 minutes, stirring occasionally.
  • Skim any fat that has accumulated on top of the soup, then stir in about 1/4 cup grated parmesan cheese and the fresh spinach; cook until the spinach is just wilted (about 1-2 minutes).
  • Season with salt and pepper.
  • Pass more Parmesan cheese at the table.

Nutrition Facts : Calories 1155, Fat 66.7, SaturatedFat 22.4, Cholesterol 121.6, Sodium 4187.5, Carbohydrate 72.6, Fiber 14.2, Sugar 13.2, Protein 64.9

WHITE BEANS AND SPINACH



White Beans and Spinach image

This skillet side is a variation of a recipe I received from my Italian mother. I've prepared spinach this way for years-because my children eat it happily! -Lucia Johnson, Massena, New York

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 2 servings.

Number Of Ingredients 7

2 tablespoons water
2 garlic cloves, minced
8 cups fresh spinach (about 6 ounces)
3/4 cup canned cannellini beans, rinsed and drained
1/8 teaspoon salt
Dash cayenne pepper
Dash ground nutmeg

Steps:

  • Place water, garlic and spinach in a large skillet. Cook, covered, over medium heat just until tender, 2-3 minutes, stirring occasionally. Stir in remaining ingredients; heat through.

Nutrition Facts : Calories 116 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 561mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 7g fiber), Protein 7g protein. Diabetic Exchanges

Tips:

  • Use dried beans for the best flavor and texture. If you don't have time to soak them overnight, you can use canned beans, but be sure to rinse them well before using.
  • Sauté the vegetables before adding them to the soup. This will help to bring out their flavor and make the soup more flavorful.
  • Use a good quality vegetable broth. This will make a big difference in the overall flavor of the soup.
  • Don't overcook the spinach. Add it to the soup just before serving so that it retains its bright green color and nutrients.
  • Serve the soup with a drizzle of olive oil, a sprinkle of Parmesan cheese, and some crusty bread. This will make it even more delicious and satisfying.

Conclusion:

Italian White Bean and Spinach Soup is a delicious, healthy, and easy-to-make soup that is perfect for a quick and easy meal. It is also a great way to use up leftover beans and vegetables. This soup can be made ahead of time and reheated, making it a great option for busy weeknights. So next time you're looking for a delicious and nutritious meal, give this Italian White Bean and Spinach Soup a try. You won't be disappointed!

Related Topics