Before we started our low-carb diet, it never occurred to me that one could just have a cup of soup for a meal. Then, a meal to us had to have rice. And soup was just an appetizer, not the entree. After a lunch in Soup Spoon, I was surprised that soup could be enjoyable and filling! So I told myself that I should try cooking soup at home…

Today’s rain and cold weather reminded me about it. A perfect opportunity to prepare soup to warm and cozy up our evening.Spinach and Cannellini Bean Soup

Spinach and Cannellini Bean Soup
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Prep Time
10 min
Cook Time
1 hr
Prep Time
10 min
Cook Time
1 hr
  1. 2 teaspoons olive oil
  2. 1 onion, diced
  3. 2 carrots, diced
  4. 2 celery stem, diced
  5. 4-5 cups chicken broth or 4-5 cups vegetable stock
  6. 2 (400g) can cannellini beans (other)
  7. 2 teaspoon chopped English parsley
  8. 3 cups Baby Spinach, cleaned and trimmed
  9. 1 dash crushed red pepper flakes
  10. 1 dash dried oregano
  11. Salt and black pepper to taste
  12. Parmesan cheese to serve
  1. In a large sauce pan, saute onion, celery and carrots in olive oil.
  2. Add broth, parsley and dried herbs to pot. Bring to boil. Reduce heat and simmer uncovered for 30 minutes.
  3. Add beans, salt and pepper and for another cook 30 minutes. If the soup seems too thick for your liking, add a bit more broth.
  4. Add spinach and cook until wilted.
_DSC7869 Spinach and Cannellini Bean Soup