5 from 21 votes
Spinach and White Bean Soup
This hearty spinach and white bean soup combines tender orecchiette pasta and creamy cannellini beans with sautéed carrots, celery, and onion in a savory broth. The addition of Italian seasoning and diced tomatoes introduces a gentle herb and tomato flavor, while fresh baby spinach added at the end provides brightness and softness. The mix of textures, including the slight chew of pasta and the creaminess of beans, makes it satisfying as a light meal or lunch option.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
6
Servings
Calories:
516 kcal
Course:
Soup
Cuisine:
American
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 6 Servings
Amount Per Serving
Calories 516
% 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.