Creamy Spinach and White Bean Soup

Name: Creamy Spinach and White Bean Soup
Cook time: 25 min
Yield: 4 servings
Ingredients: 20 ml olive oil divided; 180 g leek white and light green parts, thinly sliced and rinsed; 120 g celery thinly sliced; 4 g kosher salt; 12 g garlic minced; 2 g dried thyme; 2 g black pepper freshly ground; 1200 ml vegetable broth low-sodium; 800 g cannellini beans cooked, drained, and rinsed; 1 count bay leaf; 4 g kosher salt; 200 g spinach washed and tough stems removed; 30 ml lemon juice freshly squeezed; 10 ml olive oil divided; 60 ml heavy cream; 10 g parsley chopped

This main-course soup cooks leeks and celery until soft, simmers white beans with broth and thyme, then blends part of the pot for a creamy texture before folding in spinach and lemon juice. The result is a comforting bowl with a clean herbal finish and enough body to serve as dinner.

By Julienne

Cook time: 25 minutes

Servings: 4

Ingredients

20 ml olive oil divided
180 g leek white and light green parts, thinly sliced and rinsed
120 g celery thinly sliced
4 g kosher salt
12 g garlic minced
2 g dried thyme
2 g black pepper freshly ground
1200 ml vegetable broth low-sodium
800 g cannellini beans cooked, drained, and rinsed
1 count bay leaf
4 g kosher salt
200 g spinach washed and tough stems removed
30 ml lemon juice freshly squeezed
10 ml olive oil divided
60 ml heavy cream
10 g parsley chopped

Instructions

Heat 20 ml of the olive oil in a 5.5 L soup pot over medium heat. Add the leek, celery, and 4 g of the salt, then cook, stirring often, until softened but not browned. The vegetables are soft and fragrant, with no browning, after about 6 to 8 minutes.
Add the garlic, thyme, and black pepper and cook for 30 seconds, just until aromatic. Stir in the vegetable broth, cannellini beans, bay leaf, and remaining salt. The pot is at a gentle simmer and the beans are fully submerged.
Simmer gently for 12 minutes so the flavors meld and the beans become very soft. Remove the bay leaf. The beans mash easily against the side of the pot and the broth tastes seasoned.
Blend about one-third to one-half of the soup until creamy, then return it to the pot if needed. Stir in the spinach in handfuls and cook just until wilted. The soup looks thick and creamy with bright green spinach that has fully wilted, about 2 to 3 minutes.
Stir in the lemon juice and the remaining 10 ml olive oil. If using, add the heavy cream and warm for 1 minute without boiling. Taste and adjust with a little more salt if needed. The soup is silky, lightly tangy, and hot through, with no harsh raw garlic flavor.
Ladle into bowls and finish with parsley. Each bowl is topped with chopped parsley and the soup holds a smooth, spoonable consistency.