Ingredients
2 tbsp olive oil
1 large yellow onion, chopped
4 cloves garlic, minced
1 tbsp lemon zest (from about 1–2 lemons)
6 cups vegetable broth
2 (15-ounce) cans cannellini beans, rinsed and drained
1 bay leaf
1 tsp dried oregano
1/4 tsp red pepper flakes (optional)
5 oz fresh spinach
1/4 cup fresh lemon juice (from about 1–2 lemons)
Salt and freshly ground black pepper to taste
Fresh parsley or dill, chopped, for garnish (optional)
Instructions
Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
Step 2: Stir in the minced garlic and lemon zest. Cook for another minute until fragrant, being careful not to burn the garlic.
Step 3: Pour in the vegetable broth, rinsed cannellini beans, bay leaf, dried oregano, and red pepper flakes (if using). Bring the soup to a gentle simmer. Reduce heat to low, cover, and let it simmer for 15 minutes, allowing the flavors to meld.
Step 4: Remove the bay leaf from the pot. Stir in the fresh spinach. Cook for 2-3 minutes, or until the spinach has wilted down completely.
Step 5: Remove the pot from the heat. Stir in the fresh lemon juice. Taste the soup and season generously with salt and freshly ground black pepper. Adjust seasonings as needed.
Step 6: Ladle the Lemon White Bean & Spinach Soup into bowls. Garnish with fresh chopped parsley or dill and an extra lemon wedge, if desired. Serve hot.
Notes
For a creamier texture, you can blend about 1-2 cups of the soup using an immersion blender or by carefully transferring a portion to a regular blender (blend in batches and return to the pot). This soup freezes beautifully. Allow it to cool completely, then store in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 280 kcal
- Sugar: 4g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: lemon white bean spinach soup, vegetarian soup, easy soup recipe, healthy soup, winter soup, mediterranean soup, plant-based
