Creamy Spinach and White Bean Soup Recipe
This Creamy Spinach and Bean Soup is a hearty, nutritious, and comforting dish perfect for a quick lunch or light dinner. Combining fresh spinach, tender white beans, and potatoes, this soup offers a smooth, flavorful experience with aromatic allspice and garlic, all simmered to perfection and then pureed for a velvety consistency.
- Prep Time: 7 minutes
- Cook Time: 13 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: International
- Diet: Vegetarian
Ingredients
Vegetables
- 7.05 ounces fresh spinach
- 2 small potatoes (7oz, peeled and cubed)
- 1 onion (finely chopped)
- 2 garlic cloves (finely chopped)
Legumes
- 1x 14.11 oz can white beans (including liquid)
Herbs and Spices
- 1 bay leaf
- 2 allspice berries (or ¼ tsp allspice powder)
Liquids and Oils
- 2 tablespoons olive oil
- 2¾ cups hot vegetable stock
Instructions
- Sauté Aromatics: In a pot, heat 2 tablespoons of olive oil over medium heat. Add the bay leaf, allspice berries, chopped onion, and garlic. Cook gently for about 3 minutes, stirring frequently, until the onion and garlic have softened and become fragrant.
- Simmer Potatoes and Beans: Add the white beans along with their liquid, the cubed potatoes, and half of the vegetable stock to the pot. Cover, bring to a boil, then reduce the heat to low and simmer for 10 minutes or until the potatoes are tender when pierced with a fork.
- Add Spinach and Remaining Stock: Stir in the fresh spinach and the remaining vegetable stock. Cover again, bring back to a boil, then reduce heat and simmer for an additional 3 minutes, stirring occasionally to fully incorporate the spinach, which will release moisture and wilt down into the soup.
- Puree and Season: Remove the pot from heat. Discard the bay leaf and allspice berries. Using an immersion blender or regular blender in batches, puree the soup until smooth and creamy. Taste and season with freshly ground pepper as desired. Serve warm.
Notes
- Do not add extra water when adding spinach; it will release sufficient moisture during cooking.
- For a thinner consistency, add more vegetable stock or water after pureeing.
- Use allspice powder if whole berries are unavailable, but whole berries infuse more flavor during cooking.
- This soup can be garnished with a drizzle of olive oil or a dollop of plant-based cream for extra richness.
- Ensure potatoes are fully cooked before adding spinach for best texture.
