Delicious Recipes from Lowcountry

Italian White Bean & Spinach Soup

Recipe by Carrie Hirsch

bean soup

Serves 6-8


2 tablespoons extra-virgin olive oil & more for drizzling
1 onion, chopped
2 carrots, peeled and finely diced
1 stalk celery, finely diced
3 cloves garlic, chopped
1 pound package white beans, cooked according to package directions*
*can be cooked and refrigerated up to 2 days before using
2 cups vegetable stock
½ teaspoon salt
½ teaspoon freshly ground black pepper
Large handful spinach leaves, stems trimmed, coarsely chopped
2 tablespoons fresh lemon juice
Grated Parmesan for topping

In a heavy bottomed soup pot, heat olive oil over medium-high and sauté onions, carrots, celery and garlic and for 10 minutes, stirring often. Add cooked beans, vegetable stock, salt and pepper and bring to a gentle boil over medium heat, covered, then simmer over low heat for 15 minutes, stirring occasionally. Stir in spinach and simmer for 5 more minutes, then stir in lemon juice. Using an immersion blender, process for 1 minute to thicken the soup but don’t over process -there should still be whole beans for texture. It may need more salt but the Parmesan is salty so be careful not to add too much salt before topping with grated Parmesan. Drizzle with extra-virgin olive oil.



Delicious Recipes from Lowcountry

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