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A bowl of creamy white bean soup topped with fresh spinach and a drizzle of olive oil
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High Protein Creamy White Bean Soup

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings
Calories: 325kcal

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots , diced
  • 2 stalks celery , diced
  • 4 cloves garlic , minced
  • 3 cans (15 oz each) cannellini beans, drained and rinsed
  • 4 cups low -sodium vegetable broth
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/2 cup plain non-fat Greek yogurt
  • 2 cups fresh baby spinach
  • 1 tablespoon lemon juice
  • Salt and black pepper to taste

Instructions

  • Heat olive oil in a large Dutch oven over medium heat.
  • Add onion, carrots, and celery and sauté for 7-8 minutes until vegetables are softened.
  • Add minced garlic, rosemary, and thyme, cooking for 60 seconds until fragrant.
  • Incorporate the cannellini beans and vegetable broth, then bring the mixture to a boil.
  • Reduce heat to low and simmer for 20 minutes.
  • Remove 2 cups of the soup and blend until smooth using a standard blender, then return the puree to the pot.
  • Stir in the baby spinach and cook for 2 minutes until wilted.
  • Remove from heat and whisk in the Greek yogurt and lemon juice until fully incorporated.
  • Season with salt and pepper to taste and serve immediately.