Velvety Spinach And White Bean Soup Recipe

About this recipe

Warm up with a bowl of Velvety Spinach and White Bean Soup — a delightful Italian-inspired dish perfect for lunch. This comforting soup combines the earthy richness of cannellini beans with the vibrancy of fresh spinach, creating a balanced meal that's as nutritious as it is delicious. The blend of aromatic garlic, onion, and Italian spices infuses the broth with depth and warmth, while a touch of grated protein cheese adds creamy indulgence. With 780 calories and 29g of protein, this hearty soup is ideal for maintaining energy levels and supporting muscle health. The recipe is straightforward to prepare, making it a great option for intermediate cooks looking to elevate their lunch game. Serve it with a crusty slice of bread or enjoy it solo — this soup is versatile, satisfying, and a true treat for the taste buds.

Ingredients

• - Casale Le Marmore Italian Cannellini Beans
• 1 Bunch Spinach Fresh 1 Bunch
• - Biona Capers In Olive Oil
• 50G Black Garlic Cloves, 50G
• 250 G Onion Shallots 300g
• 500G Great Scot Vegetable Broth Mix
• 180G Eatlean Protein Cheese Grated
• - Tongmaster Sugo Di Pomodoro Italian Pasta Sauce Seasoning
• 100G Heera Black Pepper Powder 100g
• 400G Greenfield Himalayan Salt Fine 400G
• 250 Ml Trs Lemon Juice 250Ml

Instructions

1. 1. Peel and finely chop the onion and garlic to prepare them for sautéing.
2. 2. Heat olive oil in a large pot over medium heat, then sauté the onion and garlic until fragrant and softened.
3. 3. Add the Tongmaster Sugo Di Pomodoro seasoning and stir to evenly coat the onions and garlic.
4. 4. Pour in the vegetable broth and bring it to a gentle simmer over medium heat.
5. 5. Add the cooked cannellini beans and let them simmer for 5 minutes to absorb the flavors.
6. 6. Stir in the fresh spinach and cook until wilted, which should take about 3 minutes.
7. 7. Use a ladle to transfer half of the soup mixture to a blender or food processor, blending until smooth.
8. 8. Pour the blended soup back into the pot and mix thoroughly for a creamy consistency.
9. 9. Add the Eatlean Protein Cheese Grated and let it melt into the soup, stirring constantly.
10. 10. Season with salt, black pepper, and lemon juice, adjusting to taste.
11. 11. Simmer the soup for another 5 minutes, stirring occasionally to prevent sticking.
12. 12. Serve the soup warm in bowls, garnished with a sprinkle of black pepper or extra cheese if desired.