Creamy Tuscan White Bean & Spinach Soup

Ingredients

• 1 can (15 oz / 425 g) canned cannellini beans (drained and rinsed)
• 1 tbsp olive oil
• 2 cloves garlic
• 2 cups (480 ml) vegetable or chicken broth
• 4 cups (packed) baby spinach
• 1/4 cup (25 g) Parmesan cheese (finely grated)
• 1 tbsp lemon juice
• 1/4 tsp salt(optional)
• 1/4 tsp black pepper(optional)

Instructions

1. 1

   Prep (10 minutes): Mince the garlic. Rinse and drain the cannellini beans. Grate the Parmesan if needed and juice the lemon.

2. 2

   Cook (25 minutes): In a pot, warm the olive oil over medium heat. Add the garlic and cook for about 30 seconds until fragrant. Add the beans and broth, then bring to a gentle simmer.

3. 3

   Simmer and blend (25 minutes total cook time): Simmer for 15–20 minutes, stirring occasionally, until the beans are very tender. Use a spoon to mash some of the beans (or blend briefly with an immersion blender) to make the soup creamy.

4. 4

   Finish: Stir in the spinach and cook 2–3 minutes until wilted. Turn off the heat and stir in the Parmesan and lemon juice. Season with salt and black pepper to taste, then serve.