Creamy White Bean Soup
by Tanvi Parikh
Macros
- Total calories
- 245
- Protein
- 7 g
- Carbs
- 34 g
- Fat
- 9 g
- Fiber
- 9 g
- Sugar
- 7 g
- Cholesterol
- 0 mg
- Sodium
- 581 mg
- Potassium
- 204 mg
- Vitamin A
- 1666 IU
- Vitamin C
- 8 mg
- Calcium
- 176 mg
- Iron
- 3 mg
- Vitamin D
- 25 IU
- Vitamin B12
- 0.8 µg
- Magnesium
- 16 mg
- Zinc
- 0 mg
Serves 4
Ingredients
- 2 tbsp Extra Virgin Olive Oil
- ½ Yellow Onion (medium, chopped)
- 3 stalks Celery (chopped)
- Sea Salt & Black Pepper (to taste)
- 4 Garlic (cloves, minced)
- 2½ cup Cannellini Beans (drained, rinsed)
- 4 cup Vegetable Broth, Low Sodium
- 1 cup Plain Coconut Milk (from the carton)
- 1 tbsp Italian Seasoning
- 2 cup Baby Spinach (packed)
Steps
Heat the oil in a large pot over medium heat. Add the onion and sauté for three to four minutes. Add the celery, salt, and pepper, and sauté for another three to four minutes.
Add the garlic and sauté for 30 seconds. Add a splash of broth or water if needed so the vegetables don't burn.
Add the beans, broth, coconut milk, and Italian seasoning. Stir to combine and bring to a boil.
Reduce the heat to low and simmer for about 15 minutes.
Remove from the heat and use an immersion blender or a high-powered blender to blend the soup until it is smooth.
Heat the soup again and bring it to a simmer. Add the spinach and cook until slightly wilted.
Divide evenly between bowls and season with additional salt and pepper if desired. Enjoy!
Tips
- Leftovers: Refrigerate in an airtight container for up to three days. Freeze for up to three months.
- Serving Size: One serving is equal to approximately 1 1/2 cups.
- No Coconut Milk: Any other alternative milk.
- Additional Toppings: Fresh herbs, parmesan cheese.