Ingredients
Scale
- 2 cups cannellini beans
- 4 cups vegetable broth
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1/2 teaspoon red pepper flakes
- 2 cups fresh spinach
- 1 large carrot, diced
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and diced carrot; cook for 5-6 minutes until softened.
- Stir in minced garlic, dried rosemary, and red pepper flakes; cook for about 1 minute until fragrant.
- Add cannellini beans and vegetable broth; bring to a boil, then reduce heat and simmer for 20-25 minutes.
- Using an immersion blender, partially blend the soup to achieve a creamy texture while leaving some whole beans intact.
- Stir in fresh spinach and cook for an additional 2-3 minutes until wilted. Season with salt and pepper to taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 210
- Sugar: 2g
- Sodium: 550mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg