Why You’ll Love This Recipe
Italian White Bean Soup is a heartwarming bowl of goodness that’s perfect for any occasion, whether it’s a chilly weeknight or a gathering with friends. This recipe stands out not only for its rich flavors but also its wholesome ingredients, making it both nourishing and satisfying. It’s quick to whip up, budget-friendly, and fills your kitchen with the savory aroma of sautéed onions and garlic. Even the kids will love it!
"This soup is the ultimate comfort food for our family—so easy to make and delicious! It’s become a staple in our home."
How to Make Italian White Bean Soup
Creating this delightful soup is simple and requires minimal steps. Start with the base of cannellini beans, aromatic onions, and fragrant garlic, and enhance your dish with the freshness of spinach and thyme. The result is a flavorful, vibrant soup that’ll keep you cozy and full. Here’s what you need to make it happen.
Ingredients
Gather these items:
- 2 cans cannellini beans, drained and rinsed
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups spinach
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
If you’re looking for substitutions, white kidney beans can work well in place of cannellini, while kale can replace spinach for a heartier texture. You can also use chicken broth if you’re not following a vegetarian diet.
Directions
- In a large pot, warm the olive oil over medium heat.
- Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.
- Stir in the dried thyme and allow it to cook for another minute to release its flavors.
- Introduce the cannellini beans and vegetable broth to the pot. Bring everything to a boil, then lower the heat and let it simmer for 10-15 minutes.
- Toss in the spinach and cook just until it wilts.
- Season with salt and pepper to taste.
- Serve warm, and enjoy!
Serving Suggestions
To enhance your soup experience, consider pairing it with a crisp side salad or warm crusty bread. A sprinkle of grated Parmesan cheese can add a creamy, salty element that elevates the dish, while a drizzle of balsamic reduction can introduce a tangy flair. This soup is not only delicious for lunch or dinner but also makes for a hearty appetizer at gatherings.
Storage & Reheating
If you have leftovers, they can be stored in the refrigerator for up to 4 days in an airtight container. For longer storage, this soup freezes beautifully. Just portion it into freezer-safe containers, leaving some space for expansion. To reheat, simply thaw overnight in the fridge and warm it on the stove over medium heat, stirring occasionally until it’s heated through.
Pro Tips
- For added depth, consider blending half of the soup for a creamier texture, then mixing it back with the unblended portion.
- Feel free to add more veggies! Carrots or celery can be sautéed alongside the onion for extra nutrients.
- To spice things up, add a pinch of red pepper flakes while cooking for a pleasant kick.
Variations
This soup is perfect for creativity! Try adding diced tomatoes for a different flavor profile or swap out the thyme for rosemary for an aromatic twist. For those who enjoy heat, a dash of cayenne can turn up the spice level. You can also experiment with different greens, such as Swiss chard or mixed leafy greens, based on your preference.
FAQs
Can I use fresh beans instead of canned?
Absolutely! Just ensure they’re cooked beforehand, as it may take longer without the convenience of canned beans.
Is this soup gluten-free?
Yes, as long as you confirm that the vegetable broth is gluten-free, this soup is suitable for a gluten-free diet.
How can I make it creamier?
For a creamier texture, blend a portion of the soup using an immersion blender or a regular blender to create a velvety finish.
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