Spinach and cannellini bean soup

    Spinach and cannellini bean soup

    (78)
    5saves
    50min


    54 people made this

    About this recipe: This is a simple soup that is perfect for a midweek supper. It's a great way to get your greens as it's packed with spinach. Use vegetable stock instead of chicken stock to make it a vegetarian feast.

    Ingredients
    Serves: 6 

    • 2 tablespoons olive oil
    • 4 cloves garlic, peeled and chopped
    • 1 onion, chopped
    • 1.5L chicken stock
    • 1 (400g) tin cannellini beans, drained and rinsed
    • 160g stellete or other small pasta
    • 300g baby spinach, rinsed and dried
    • salt and black pepper to taste

    Method
    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Heat the olive oil in a large stockpot over medium heat. Stir in the garlic and onions; cook and stir until the onions are transparent, 8 to 10 minutes. Add the chicken stock, increase the heat to high, and bring the mixture to the boil.
    2. Stir in the beans and pasta; lower heat to medium, and simmer, uncovered, until the pasta is al dente, or 8 to 10 minutes. Add the spinach and stir just until wilted. Season with salt and pepper to taste.
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    Reviews & ratings
    Average global rating:
    (78)

    Reviews in English (78)

    by
    48

    This is an incredibly delicious and hearty soup (one I make often), especially considering its ease in preparation and its simplicity. I do love baby spinach but I love Swiss Chard even better, so I chose to use that instead, including the ribs, which I sliced like celery and simmered in the soup for ten minutes before adding the chopped leaves and the beans. On this occasion I also cooked the ditalini separately so I could control how much Hubs and I each put in our bowls. I also added some cooked chicken, a chopped, red-ripe tomato and finished each serving with freshly grated Parmigiano-Reggiano. This soup is one of the best comfort foods I know.  -  05 Sep 2011  (Review from Allrecipes US | Canada)

    by
    45

    This recipe, despite its name, is the best "pasta e fagioli" on this site. I reduced the broth by about 1/4 because I like soups that are a bit thicker. It tastes okay as is if served w/ a generous topping of grated parmesan cheese. Without the cheese, it's a bit lacking in depth of flavor. By adding ~1 tsp. of lemon juice and a small pinch of chipotle pepper powder (to give a smoky flavor) I gave it enough flavor to stand on its own w/o the cheese. Anyhow, thank you, Lisa, for giving me the right proportions of ingredients for a real "pasta e fagioli". I really enjoyed it.  -  06 Jan 2011  (Review from Allrecipes US | Canada)

    by
    31

    This is a great soup! I used chicken stock instead of broth and I also added about six sprigs of fresh thyme (leaves only), juice from 1/2 a fresh lemon and a few dashes of McCormick "italian herbs" seasoning. I also added grated parmesean cheese and a little EVOO (extra virgin olive oil) to each individual serving - the EVOO & parm added to the presentation and the flavor was great. My hubby loved it and said this should be a keeper!! The leftovers tasted even better the next day. Yum!  -  13 Jan 2008  (Review from Allrecipes US | Canada)

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