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Spinach and Leek Soup with Garlic and Cannellini Beans

Scott Phillips

Servings: 4

Creamy, earthy beans and plenty of greens make this delicately lemony soup satisfying enough for a light meal. Just serve it with some good crusty bread—or a sandwich, if you’re really hungry.


  • 2 Tbs. olive oil
  • 3 medium leeks, white and light-green parts only, trimmed and sliced 1/4 inch thick
  • 4 large cloves garlic, sliced lengthwise
  • 2 tsp. dried mustard
  • 6 cups lower-salt chicken broth
  • 8 oz. spinach, trimmed and cut into 1-inch ribbons (about 8 lightly packed cups)
  • 1 15.5-oz. can cannellini beans, rinsed and drained
  • 2 Tbs. fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • 1 oz. finely grated aged Gruyère (about 1/2 cup)
  • Extra-virgin olive oil, for serving

Nutritional Information

  • Calories (kcal) : 300
  • Fat Calories (kcal): 110
  • Fat (g): 12
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 10
  • Sodium (mg): 450
  • Carbohydrates (g): 32
  • Fiber (g): 7
  • Sugar (g): 3
  • Protein (g): 16


  • In a 6-quart pot, heat the olive oil over medium-high heat. Add the leeks and cook, stirring often, until tender and browned in spots, about 5 minutes. Add the garlic and mustard, and cook, stirring, until fragrant, 15 seconds. Raise the heat to high, add the chicken broth, and bring to a boil. Add the spinach and beans, and cook until the spinach wilts. Stir in the lemon juice, and season to taste with salt and pepper. Serve topped with the cheese and a drizzle of extra-virgin olive oil.


Look for mature spinach, rather than the baby variety for this soup (baby spinach wilts down to practically nothing when cooked).


Rate or Review

Reviews (7 reviews)

  • tlynnm | 10/11/2019

    This was a really good low sodium soup that was super quick and easy and packed with a lot of flavor. It is easily adaptable to your taste. I only used 2 leeks, half the spinach, and added some shredded chicken. I also used no salt added chicken stock so I could control the 'salt to taste'. I did use only 2 tsp of lemon juice which was still enough to brighten the flavors if your not to crazy for strong lemon flavor. Really good soup and makes a fabulous presentation.

  • Debnev | 10/08/2019

    Loved this soup! I used swiss chard from our garden in place of the spinach, and added parm rather than gruyere, but otherwise went by the recipe. It was more than the sum of its simple parts. And so easy!

  • leag | 06/08/2019

    This was delicious and easy. We are vegan, so used a “no-chicken” broth. Still YUM! The lemon is a must. Don’t skip the lemon.

  • MaryAllen | 09/10/2018

    Excellent! I added a dash of lemon/pepper seasoning for extra flavor.

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