EFK Kitchen Ready
EFK Creamy White Bean & Spinach Soup
A creamy but balanced white-bean soup with tender vegetables, spinach, herbs, Parmesan, and a little lemon to keep the finish bright.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Yield
- 6 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Heat olive oil in a heavy soup pot over medium heat. Cook onion, carrots, and celery 7 to 8 minutes until softened.
- Add garlic, Italian seasoning, and rosemary; cook about 30 seconds until fragrant.
- Add beans and broth. Bring to a gentle boil, reduce to a simmer, and cook 15 minutes.
- Blend about 2 cups of the soup until smooth, then stir it back into the pot for a creamy body without making the entire soup uniform.
- Add spinach and simmer just until wilted. Reduce heat to low; stir in half-and-half, Parmesan, lemon juice, salt, and pepper. Heat through without a hard boil and adjust seasoning.
Equipment
BlueStar burner; 5- to 6-quart Dutch oven or heavy soup pot; immersion blender or countertop blender; ladle; Asahi Hi-Soft cutting board; Wüsthof IKON chef knife.
Food safety & storage
Cool and refrigerate within 2 hours. If using a countertop blender, vent hot soup carefully and blend in small batches. Reheat leftovers to 165°F.
Leftovers & make-ahead
Refrigerate 3 to 4 days. The soup thickens as it stands; loosen with a splash of broth or water when reheating. Freeze before adding half-and-half for best texture if making ahead.
View this recipe on the original EFK website ↗