SPINACH & BEANS SOUP

A Classic Italian Comfort Food

When it comes to Italian comfort food, few dishes are as simple, hearty, and satisfying as a warm bowl of Spinach and Cannellini Bean Soup.

This rustic recipe combines tender spinach, creamy cannellini beans, and a light broth infused with garlic, olive oil, and a touch of spice. In Italy, beans and greens are a beloved pairing — not just for soups, but also for pasta dishes, side dishes, and even salads.

The beauty of this soup lies in its simplicity and speed. Thanks to canned cannellini beans and the quick cooking time of spinach, you can have a wholesome meal on the table in less than 30 minutes.

It’s budget-friendly, nourishing, and versatile — perfect for busy weeknights or cozy weekends.

Whether you enjoy it on its own with a drizzle of olive oil or pair it with some crusty bread, this soup is a timeless dish that brings a taste of Italy right to your kitchen.

Recipe Overview

• Servings: 4

• Cost: Low

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

Ingredients

• 14 oz fresh spinach (or frozen, thawed)

• 3 cups canned cannellini beans, drained and rinsed (about 2 cans, 15 oz each)

• 2 cloves garlic, crushed

• 4 tablespoons olive oil

• Salt, to taste

• Red pepper flakes, to taste

• 8 small plum tomatoes (optional), chopped

• 2 bay leaves

• 4 cups hot water (or vegetable broth)

Instructions

Step 1 – Prepare the base

In a large pot, heat the olive oil over medium heat. Add the crushed garlic cloves and a pinch of red pepper flakes. Sauté until the garlic begins to sizzle and release its aroma.

Step 2 – Add the tomatoes

Stir in the chopped tomatoes (if using) and cook for 3–4 minutes, until softened.

Step 3 – Add the beans

Add the drained and rinsed cannellini beans. Mix well to coat them in the tomato and garlic base.

Step 4 – Simmer

Pour in the hot water or vegetable broth, just enough to cover the beans. Season with salt and add the bay leaves. Cover and simmer for 10 minutes.

Step 5 – Add the spinach

Stir in the spinach, cover again, and cook until wilted, about 3–4 minutes.

Step 6 – Adjust the texture

For a creamier soup, blend a portion with an immersion blender and return it to the pot.

Step 7 – Serve

Drizzle with a little extra olive oil before serving. For a heartier version, add a handful of small pasta such as ditalini or elbows.

Tips & Tricks

• Swap water for vegetable broth to enhance the flavor.

• Add a sprinkle of Parmigiano Reggiano on top for richness.

• Serve with toasted bread rubbed with garlic for a true Italian experience.

• Freeze leftovers in individual containers for quick meals later.

Nutritional Facts (per serving, approx.)

• Calories: 270

• Protein: 11g

• Fat: 10g

• Carbohydrates: 35g

• Fiber: 11g

SPINACH & BEANS SOUP

Warm, hearty, and ready in 30 minutes! 🇮🇹 A classic Italian soup with creamy beans and tender spinach — simple, authentic, and delicious

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Italian Soups

Cuisine Italian

Servings 4

Notes

Ingredients

• 14 oz fresh spinach (or frozen, thawed)
• 3 cups canned cannellini beans, drained and rinsed (about 2 cans, 15 oz each)
• 2 cloves garlic, crushed
• 4 tablespoons olive oil
• Salt, to taste
• Red pepper flakes, to taste
• 8 small plum tomatoes (optional), chopped
• 2 bay leaves
• 4 cups hot water (or vegetable broth)

---

Instructions

Step 1 – Prepare the base

In a large pot, heat the olive oil over medium heat. Add the crushed garlic cloves and a pinch of red pepper flakes. Sauté until the garlic begins to sizzle and release its aroma.

Step 2 – Add the tomatoes

Stir in the chopped tomatoes (if using) and cook for 3–4 minutes, until softened.

Step 3 – Add the beans

Add the drained and rinsed cannellini beans. Mix well to coat them in the tomato and garlic base.

Step 4 – Simmer

Pour in the hot water or vegetable broth, just enough to cover the beans. Season with salt and add the bay leaves. Cover and simmer for 10 minutes.

Step 5 – Add the spinach

Stir in the spinach, cover again, and cook until wilted, about 3–4 minutes.

Step 6 – Adjust the texture

For a creamier soup, blend a portion with an immersion blender and return it to the pot.

Step 7 – Serve

Drizzle with a little extra olive oil before serving. For a heartier version, add a handful of small pasta such as ditalini or elbows.

Keyword spinach and bean soup, Italian bean soup, cannellini bean soup, quick spinach soup, vegetarian Italian recipes, healthy soups, easy weeknight meals, Mediterranean diet recipes

Tried this recipe?Let us know how it was!