Description
A velvety, comforting soup made with creamy cannellini beans and tender spinach, topped with zesty lemon-garlic breadcrumbs for a perfect crunch and flavor burst.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 cup unsweetened plant-based milk (like oat or almond)
- 4 cups fresh spinach, roughly chopped
- 1 teaspoon dried thyme
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- Zest of 1 lemon
- ½ cup breadcrumbs
- 2 tablespoons olive oil (for breadcrumbs)
- 1 garlic clove, minced (for breadcrumbs)
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and cook for another minute until fragrant.
- Add cannellini beans, vegetable broth, plant-based milk, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Use an immersion blender to blend the soup until smooth, or leave it slightly chunky for texture.
- Stir in chopped spinach and cook for 2-3 more minutes until wilted. Add lemon zest and adjust seasoning if needed.
- In a separate skillet, heat olive oil over medium heat. Add garlic and breadcrumbs, stirring frequently until golden and crispy. Remove from heat and set aside.
- Ladle soup into bowls and top generously with lemon-garlic breadcrumbs. Serve hot.
Notes
- For a thicker soup, reduce the amount of broth slightly or simmer longer before blending.
- Use kale or chard instead of spinach for a different green twist.
- Add a pinch of red pepper flakes for a subtle kick.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
Keywords: cannellini bean soup, vegan soup, spinach soup, creamy bean soup, lemon garlic breadcrumbs