Spinach white bean soup is packed with vitamins and minerals and an easy way to work toward your leafy green requirements! This soup is thick and creamy and a perfect comfort food to warm up with on a chilly day. Recipe by Kelsey Riley.
Ingredients:
- 4 cups vegetable broth
- 1 cup cannellini beans
- 2 cloves garlic medium
- 1 yellow onion medium
- 1 russet potato
- 2 cups fresh spinach
- 1 teaspoon cumin
- salt and pepper to taste
- 1 tablespoon olive oil
Instructions:
- pour the olive oil into a large pot and turn to medium heat. Add the diced yellow onion and sauté for about 3 minutes, stirring frequently. Add the garlic and continue to cook for about one more minute.
- add the vegetable broth, the peeled and diced potato, your well-rinsed beans, salt, pepper, and cumin. Bring to a low boil.
- continue to cook on a low boil for about 30 minutes.
- remove from heat and add the spinach. Let cool slightly (be careful not to burn yourself!) and use an immersion blender. Blend until you have a smooth and creamy consistency.
Notes:
If you don’t have an immersion blender, wait until your soup has cooled down quite a bit and add to a regular blender. Be sure to let it vent a little at the top if your soup is still warm. Blend and then return to pot to reheat before eating.
This soup can be stored in the fridge for up to five days.
About the Chef:
Kelsey Riley is the founder of Planted in the Kitchen. She is a registered nurse and recipe developer with a passion for plant-based food. She loves using fresh, healthy ingredients to make bright and beautiful recipes. Kelsey believes in a holistic approach to health, wellness, and everyday living. Her goal is to show others that eating a plant-based/vegan diet can be both easy and delicious.