Spinach White Bean Soup
This plant-based soup is made using tons of fresh vegetables, beans and spices.
Courtesy of Planted in the Kitchen
Preparation time
5 min
Cook time
30 min
Total time
35
Meal
- soups-starters
- lunches
Servings
4
Ingredients
- 1L/4 cups vegan stock
- 175g/1 cup white beans (eg cannellini), drained and rinsed
- 2 garlic cloves, crushed
- 1 white onion, finely diced
- 1 russet potato, peeled and diced
- 60g/2 cups fresh spinach
- 1 tsp cumin
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions
- Combine the olive oil and onion in a large pot and turn the stove on to medium heat. Sauté for three minutes, stirring frequently.
- Add the garlic and continue to cook for about one more minute.
- Add the vegetable broth, potato, beans, salt, pepper, and cumin. Bring to the boil.
- Turn to a low boil, cover and cook for about 30 minutes.
- Remove from the heat, add the spinach and let the soup cool slightly before using an immersion blender to bring the soup to a creamy and smooth consistency.
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