2 cans of white beans (like cannellini or great northern)
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 cup heavy cream or coconut cream
4 cups fresh spinach or kale
1–2 tsp Italian seasoning
Salt and pepper to taste
Prep the Ingredients: Start by draining and rinsing the cans of white beans. Chop the onion and mince the garlic.
Sauté Onions and Garlic: In a large pot over medium heat, add a splash of olive oil. Once hot, add the chopped onion and sauté until soft, about 5 minutes. Add the garlic and cook for an additional 1-2 minutes, ensuring it doesn’t burn.
Add the Beans and Broth: Stir in the rinsed white beans and vegetable broth. Bring to a boil.
Season and Simmer: Add the Italian seasoning, salt, and pepper. Reduce heat and let it simmer for about 10 minutes, allowing the flavors to meld.
Blend the Soup: Using an immersion blender, blend the soup to your desired creaminess. If you don’t have an immersion blender, you can transfer half of the soup to a blender and then return it to the pot.
Add the Cream and Spinach: Stir in the cream and fresh spinach (or kale). Let it cook for an additional 5 minutes until the greens are wilted and everything is heated through.
Serve Hot: Taste and adjust seasoning if needed. Serve hot with your favorite crusty bread or a sprinkle of parmesan cheese on top!
