Description
A rich and creamy white bean soup recipe made with cannellini beans and aromatic veggies simmered in a lemony broth with rosemary, baby spinach, and ditalini pasta.
Ingredients
Scale
- 3 (15-ounce) cans of cannellini beans, divided
- 4 cups vegetable broth, divided
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 medium carrots, diced
- 2 sticks celery, diced
- 3 cloves garlic, minced
- 1 tablespoon minced fresh rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon ground turmeric
- 1 1/2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup ditalini pasta
- 2 cups chopped baby spinach
- Juice of one lemon (about 2 tablespoons)
- 1/4 cup Parmesan cheese
Instructions
- Rinse and drain 1 can of the beans. Place the beans in a blender or food processor with 1 cup of the broth. Blend until smooth and set aside. Rinse and drain the remaining beans and set these aside as well.
- In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery and cook until softened, about 7 minutes. Add the minced garlic and cook for an additional minute.
- Add the pureed bean mixture, whole beans, remaining broth, rosemary, thyme, turmeric, salt, pepper, and crushed red pepper. Bring to a boil and simmer for 10 minutes, then add in the ditalini pasta, stir, and reduce the heat to medium-low. Allow the soup to simmer for 15 minutes, or until the pasta is cooked.
- Add in the spinach and cook for 5 more minutes. Stir in the fresh lemon juice and Parmesan cheese, and additional salt and pepper if desired.
- Serve immediately.
Notes
Store airtight in the refrigerator for up to 4 days.
