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a close up of a bowl of white bean soup piled high with pasta and spinach
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4.78 from 27 votes

White Bean Soup

This recipe has a slow-cooked flavor of traditional Italian white bean soup, but is speedy enough for a weeknight dinner.
Course Dinner
Cuisine Italian
Keyword Tuscan White bean soup, White bean soup, white bean soup recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings
Calories 265
Author Erren Hart

Ingredients

  • 8 ounces Ditalini Pasta
  • 1-2 tablespoons olive oil
  • 3-4 cloves garlic chopped or finely sliced
  • 4 cups chicken stock
  • 12 ounces fresh baby spinach (or 9oz Frozen Leaf or chopped Spinach)
  • 14 ounces cannelini beans pureed
  • 14 ounces cannellini beans drained
  • Fresh parsley or basil chopped
  • salt and pepper to taste
  • grated Parmesan cheese for serving
US Customary - Metric

Instructions

  • If using pasta, start a pot of water for your pasta, bring to a boil and cook the pasta while you cook the soup.
  • In a separate large stock pot, heat the olive oil over medium heat.
  • Add the garlic and lightly brown it in the oil. As soon as you see it start to brown add the chicken stock, and, pureed beans, cannellini beans, and herbs.
  • Season with salt and pepper, increase the heat and bring to a boil. Turn down the heat to a medium-low heat and cook for 10 minutes.
  • If using frozen spinach, cook it in the microwave and squeeze out the liquid. Add the spinach and cook until wilted. Taste for seasoning and add more salt if needed.
  • Serve hot with or without pasta and plenty of grated parmesan cheese.

Nutrition

Calories: 265 | Carbohydrates: 35g | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 352mg | Potassium: 865mg | Fiber: 6g | Sugar: 4g | Vitamin A: 280IU | Vitamin C: 1.3mg | Calcium: 106mg | Iron: 4.5mg