Silky White Bean and Spinach Soup with Lemon

This is an example of a meal that Solin would create to include in your personalized meal plan.

Silky White Bean and Spinach Soup with Lemon

YOUR SOLIN GENERATED RECIPE

Silky White Bean and Spinach Soup with Lemon

Sautéed aromatics and cannellini beans simmered in a bright lemon broth, finished with fresh spinach for a vibrant, velvety texture.

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NUTRITION

257kcal
Protein
12.9g
Fat
5.3g
Carbs
40.1g

SERVINGS

1 serving

INGREDIENTS

0.7 cup Cannellini Beans (rinsed and drained)

1.5 cups Fresh Spinach

1.5 cups Low-Sodium Vegetable Broth

1 teaspoon Extra Virgin Olive Oil

2 tablespoons Diced Yellow Onion

1 clove Minced Garlic

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Heat the extra virgin olive oil in a small pot over medium heat.

  • 2

    Add the diced yellow onion and minced garlic, sautéing for 3-4 minutes until the onion is translucent and fragrant.

  • 3

    Pour in the vegetable broth and the rinsed cannellini beans.

  • 4

    Bring the mixture to a gentle simmer and cook for approximately 10 minutes to allow the flavors to combine.

  • 5

    Using an immersion blender, pulse the soup a few times to blend a portion of the beans, creating a silky base while leaving some beans whole for texture.

  • 6

    Stir in the fresh spinach and cook for 1 minute until the leaves are just wilted.

  • 7

    Remove from heat and stir in the fresh lemon juice to brighten the flavors.

  • 8

    Season with a pinch of sea salt and cracked black pepper to taste before serving.

Silky White Bean and Spinach Soup with Lemon

This is an example of a meal that Solin would create to include in your personalized meal plan.

Silky White Bean and Spinach Soup with Lemon

YOUR SOLIN GENERATED RECIPE

Silky White Bean and Spinach Soup with Lemon

Sautéed aromatics and cannellini beans simmered in a bright lemon broth, finished with fresh spinach for a vibrant, velvety texture.

NUTRITION

257kcal
Protein
12.9g
Fat
5.3g
Carbs
40.1g

SERVINGS

1 serving

INGREDIENTS

0.7 cup Cannellini Beans (rinsed and drained)

1.5 cups Fresh Spinach

1.5 cups Low-Sodium Vegetable Broth

1 teaspoon Extra Virgin Olive Oil

2 tablespoons Diced Yellow Onion

1 clove Minced Garlic

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Heat the extra virgin olive oil in a small pot over medium heat.

  • 2

    Add the diced yellow onion and minced garlic, sautéing for 3-4 minutes until the onion is translucent and fragrant.

  • 3

    Pour in the vegetable broth and the rinsed cannellini beans.

  • 4

    Bring the mixture to a gentle simmer and cook for approximately 10 minutes to allow the flavors to combine.

  • 5

    Using an immersion blender, pulse the soup a few times to blend a portion of the beans, creating a silky base while leaving some beans whole for texture.

  • 6

    Stir in the fresh spinach and cook for 1 minute until the leaves are just wilted.

  • 7

    Remove from heat and stir in the fresh lemon juice to brighten the flavors.

  • 8

    Season with a pinch of sea salt and cracked black pepper to taste before serving.