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Italian Spinach Soup Recipe

Recipe by Pedro M. A. Neves

This Italian spinach soup is a rustic, nourishing dish featuring tender spinach in a light broth with garlic and cannellini beans. It's a traditional Tuscan-style soup that comes together quickly and offers wholesome comfort in every spoonful. Simple ingredients create an authentic, deeply satisfying meal.

Ingredients

• 500g fresh spinach, roughly chopped
• 400g canned cannellini beans, drained and rinsed
• 1 liter (4 cups) vegetable or chicken stock
• 1 medium onion, diced
• 3 cloves garlic, minced
• 60ml (1/4 cup) extra virgin olive oil
• 1 medium carrot, diced
• 1 celery stalk, diced
• 1 bay leaf
• 5ml (1 teaspoon) salt
• 2ml (1/2 teaspoon) black pepper
• 2ml (1/2 teaspoon) dried oregano
• Parmesan cheese for serving
• Red pepper flakes (optional)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery, stirring occasionally until softened, about 5 minutes.

2. Add the minced garlic and cook for 1 minute until fragrant.

3. Pour in the vegetable or chicken stock and add the bay leaf, salt, pepper, and dried oregano. Bring to a gentle simmer.

4. Add the drained cannellini beans and stir gently. Simmer for 5 minutes to allow the beans to heat through and flavors to meld.

5. Add the chopped fresh spinach in two batches, stirring until each batch wilts into the broth, about 3-4 minutes total.

6. Taste the soup and adjust seasoning with salt and pepper as needed. Remove from heat and discard the bay leaf.

7. Ladle the soup into bowls and drizzle with additional olive oil. Top with grated Parmesan cheese and red pepper flakes if desired.

Substitutions

• Use frozen spinach (thawed and squeezed dry) instead of fresh for year-round availability and similar results
• Substitute borlotti beans or white beans for cannellini beans if preferred
• Replace vegetable stock with water and add a vegetable bouillon cube for convenience
• Use kale instead of spinach for a heartier, slightly more robust flavor

Tips

• Add the spinach at the end to preserve its bright green color and fresh taste rather than cooking it too long
• For a heartier soup, add 100g of small pasta like ditalini or stellini after the beans and cook for 8 minutes
• Make this soup 1-2 days ahead and refrigerate; flavors deepen overnight. Reheat gently on the stovetop without boiling
• A sprinkle of crispy croutons or toasted bread cubes adds pleasant texture contrast to the creamy broth

Minestra di spinaci is a beloved vegetable soup found throughout Italy, particularly in Tuscany and central regions. This humble dish reflects the Italian philosophy of cucina povera—using simple, accessible ingredients to create nourishing, flavorful meals that have sustained Italian families for generations.

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