Creamy Spinach & White Bean Soup
Nutrition per serving
Protein per 100 kcal: 3.5g · Energy from macros: 17% protein / 47% carbs / 36% fat
Ingredients
- 2 tbsp olive oil
- 1 onion, sliced
- 4 garlic cloves, minced
- 1 tsp ground cumin
- 1/2 tsp chilli flakes
- 2 x 400g cans cannellini beans, drained and rinsed
- 1 litre low-sodium vegetable stock
- 150g fresh spinach
- 120ml single cream
- 1 tbsp lemon juice
- Salt and black pepper, to taste
- 4 slices crusty bread, to serve
Instructions
Heat the olive oil in a large pot over medium heat, add the sliced onion and cook for 5 minutes until soft and golden.
Stir in the minced garlic, cumin and chilli flakes and cook for 1 minute until fragrant.
Add the drained beans and vegetable stock, bring to a gentle boil, then simmer for 10 minutes.
Stir in the spinach a handful at a time until wilted, then add the cream and lemon juice.
Blend about half the soup with a hand blender until smooth, then stir it back in for a creamy texture with some whole beans left in.
Season with salt and pepper, ladle into bowls and serve hot with crusty bread.
This creamy spinach and white bean soup is a hearty, comforting lunch ready in 30 minutes — silky blended beans, wilted spinach, garlic and a swirl of cream, served with crusty bread. It fits a DASH-style eating pattern beautifully: beans and leafy greens, plenty of fibre, and low sodium when you use low-sodium stock. About 430 calories and 15g of protein per serving. Find more healthy ideas at https://nutricounter.net/tools/nutrition.
