Monday Night Meal: Quick Creamy Spinach and White Bean Soup

What’s better than warming up with a hearty bowl of soup and a cold chilly day. Chef and author, Robin Asbell stopped by to make a soup that’s equal parts yummy and seasonal.

Quick Creamy Spinach and White Bean Soup By Robin Asbell
Makes about 4 cups


1 large onion, chopped
2 tablespoons extra virgin olive oil
2 cloves garlic, chopped
1 teaspoon dried thyme
4 ounces salad spinach
1 15 ounce cooked white beans, with juice
1 cup vegetable stock
1/2 teaspoon salt
1/2 teaspoon black pepper
4 slices whole wheat bread
olive oil

How to make it:

  1. In a large sauté pan, drizzle the olive oil and place over medium-high heat.
  2. Add the onions and stir, and when they start to sizzle, reduce the heat to medium.
  3. Cook for at least 5 minutes, or longer if you have time.
  4. Add the garlic and thyme and stir for a couple of minutes.
  5. Transfer half of the sautéed onions to the blender.
  6. Place the spinach on top and add the white beans, their juices, vegetable stock and salt and pepper.
  7. Blend, pulsing on and off, until a the soup is smooth but not completely pureed.
  8. Transfer the soup back into the pan with the onions and stir over medium heat until it comes to a boil. Serve with croutons.
  9. For croutons, cut the slices of bread in cubes.
  10. Drizzle some olive oil in a wide sauté pan and add the bread, toss to coat.
  11. Sprinkle with salt and paprika.
  12. Over medium heat, toast the bread, stirring often, until crisp.
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