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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).


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Reviews (4 reviews)

  • MaryAllen | 09/10/2018

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

  • Mel_McK4 | 01/02/2017

    Delish; made with dry beans and it was terrific!

  • Krispie | 05/30/2016

    This was the easiest, quickest soupt to make and still delicious. We had company for lunch and I threw this together - everyone loved this.

  • LoreleiDA | 05/17/2016

    Made this as a the recipe dictated; wouldn't change a thing. Light, perfect soup without heavy salts or spices. It might be a bit bland for others, but I think it's perfect for the warm spring weather, or to make for someone who is not feeling well. The beans made it very filling!

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