Spinach Bean Soup

Written By Judy Doherty, MPS, PCII
Spinach Bean Soup

Spinach Bean Soup

Yield 5
Author Judy Doherty
Prep time
5 Min
Cook time
20 Min
Total time
25 Min
These hearty soup cooks in 20 minutes.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 stalks celery, diced
  • 4 carrots, sliced
  • 3 cloves garlic, sliced
  • 1 tablespoon Italian seasoning
  • 2 cans cannellini beans, drained
  • 6 cups chicken broth, low in sodium
  • 3 cups fresh spinach leaves, washed and ready to use
  • 1 tablespoon Parmesan cheese

Instructions

  1. Heat the olive oil in a large Dutch oven pan or a soup pot. Saute the onion, celery, carrots, and garlic for 2 minutes or until the garlic is a little brown. Add the seasoning, beans, and broth. Bring to a boil, lower the heat to a simmer, and cook for 10 minutes with a lid on.
  2. Add the spinach leaves and cook for 3 minutes. Serve the soup hot with a little Parmesan on top. Garnish with fresh parsley.
  3. Chef's Tips: Serve this soup with toasted French bread slices and a salad.

Nutrition Facts

Calories

311.04

Fat

7.25 g

Sat. Fat

1.17 g

Carbs

47.65 g

Fiber

11.3 g

Net carbs

36.36 g

Sugar

5.32 g

Protein

16.42 g

Sodium

1133.26 mg

Cholesterol

6.32 mg
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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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