Spinach and White Bean Soup
User Reviews
5
Spinach and White Bean Soup
Description
Spinach and White Bean Soup highlights a blend of cooked carrot, celery, and onion sautéed in olive oil to create a flavorful base. Adding chicken or vegetable broth builds the body of the soup, while Italian seasoning and seasoned diced tomatoes offer subtle herb and tomato notes. Orecchiette pasta cooks within the broth, gaining a tender bite that pairs well with the creamy cannellini beans. The final step of stirring in fresh baby spinach leaves a mild leafy flavor and slight texture contrast.
The soup's balance of ingredients leads to a comforting, lightly vegetable-forward broth with heartiness from pasta and beans. It can be served with crusty bread or enjoyed standalone for a filling yet not heavy meal.
Ingredients
- 1 carrot chopped, medium
- 1 celery sliced, stalk
- 1 onion chopped, medium
- 1 tablespoon olive oil
- 6 cups chicken broth or vegetable broth
- 1/2 teaspoon Italian seasoning
- 2 cups orecchiette pasta
- 1 15 ounce cannellini beans rinsed and drained
- 1 14 1/2 ounce diced tomatoes garlic and oregano, undrained, seasoned with basil
- 4 cups baby spinach or chopped kale
Instructions
- In a large saucepan cook carrot, celery and onion in hot olive oil over medium-high heat until softened and fragrant (about 3 minutes).
- Add broth, beans, diced tomatoes and pasta. Bring to a boil and reduce heat.
- Cover and simmer for 10 minutes. Uncover and add spinach. Stir until wilted. Season with salt and pepper to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 516 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 516kcal | 26% |
| Carbohydrates | 38g | 13% |
| Protein | 44g | 88% |
| Fat | 21g | 32% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 13g | 76% |
| Cholesterol | 127mg | 42% |
| Sodium | 322mg | 13% |
| Fiber | 8g | 32% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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