Spinach and White Bean Soup with Lemon
A bright, comforting bowl of white bean and spinach soup finished with fresh lemon and good olive oil. Naturally rich in plant iron, with the lemon's vitamin C helping your body absorb more of it.
- Prep
- 5 min
- Cook
- 20 min
- Total
- 25 min
- Servings
- 1
Ingredients
- 1tbspextra-virgin olive oil (15 ml)
- 2clovesgarlic, thinly sliced (6 g)
- 1smallyellow onion, diced (70 g)
- 1cupcanned white (cannellini) beans, drained and rinsed (150 g)
- 2cupslow-sodium vegetable broth (480 ml)
- 3cupsfresh baby spinach (85 g)
- 1tbspfresh lemon juice (15 ml)
- 0.5tsplemon zest (1 g)
- 0.25tspblack pepper
- 0.25tspsalt
- 1pinchred pepper flakes (optional)
Instructions
- 01
Warm the olive oil in a small pot over medium heat. Add the diced onion and cook for 4-5 minutes until soft and translucent.
- 02
Add the sliced garlic and red pepper flakes (if using) and cook for 1 minute, stirring, until fragrant but not browned.
- 03
Add the drained white beans and vegetable broth. Bring to a gentle simmer and cook for 8-10 minutes. For a thicker soup, mash a few beans against the side of the pot with a spoon.
- 04
Stir in the spinach a handful at a time and cook for 2 minutes, just until wilted and bright green.
- 05
Turn off the heat. Stir in the lemon juice, lemon zest, salt, and black pepper. Taste and adjust seasoning.
- 06
Ladle into a bowl and finish with a small drizzle of olive oil. Serve warm, with gluten-free bread on the side if you like.
Nutrition (per serving)
- Calories
- 340kcal
- Protein
- 16g
- Carbs
- 36g
- Fat
- 14g
- Fiber
- 9g
- Selenium
- 2mcg
- Zinc
- 2.3mg
- Iron
- 8mg
- B12
- 0mcg
- Iodine
- 5mcg
- Sodium
- 700mg
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