Spinach and White Bean Soup
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.8 out of 5 stars
(61)
Ingredients
6 servings
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 onion, diced
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- 4 cups vegetable stock
- 2 bay leaves
- 1 cup uncooked orzo pasta
- 2 cups baby spinach
- 1 15-ounce can cannellini beans, drained and rinsed
- Juice of 1 lemon
- 2 tablespoons chopped fresh parsley leaves
- Kosher salt and freshly ground black pepper, to taste
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Preparation
Step 1
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme and basil until fragrant, about 1 minute.
Step 2
Whisk in vegetable stock, bay leaves and 1 cup water; bring to a boil. Stir in orzo; reduce heat and simmer until orzo is tender, about 10-12 minutes.
Step 3
Stir in spinach and cannellini beans until the spinach has wilted, about 2 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste.
Step 4
Serve immediately.
Step 5
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Chef's notes
This soup is completely meatless but some andouille sausage or even crumbled Italian sausage would go beautifully in this soup.
