Roman Spinach Soup

Experience the comforting flavors of Roman Spinach Soup, a wholesome and aromatic dish that’s perfect for any time of year. This rustic Italian soup combines tender baby spinach, hearty cannellini beans, and a medley of vegetables—carrots, celery, and onions—simmered in a rich broth infused with the subtle depth of Parmesan cheese rind. A drizzle of extra-virgin olive oil enhances the natural flavors, while a splash of optional lemon juice adds a bright, zesty finish. Ready in just 40 minutes, this soup is packed with nutrients and can be served with crusty bread for an irresistible and satisfying meal. Whether you're looking for a quick dinner or a comforting lunch, this spinach soup is sure to warm your soul. Perfectly balanced, deliciously savory, and endlessly adaptable, Roman Spinach Soup is a must-try recipe for lovers of simple yet flavorful cuisine.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large, finely chopped yellow onion
• 3 minced garlic cloves
• 1 medium, diced carrot
• 1 medium, diced celery stalk
• 4 cups chicken or vegetable broth
• 6 cups, packed baby spinach leaves
• 1 cup cooked cannellini beans
• 1 optional Parmesan cheese rind
• 0.5 teaspoon (to taste) salt
• 0.25 teaspoon (to taste) black pepper
• 0.25 cup (for garnish, optional) grated Parmesan cheese
• 1 tablespoon (optional) lemon juice
• 1 loaf (for serving, optional) crusty bread

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the finely chopped onion and sauté for 4-5 minutes until softened and translucent.

Step 3

Stir in the minced garlic, diced carrot, and diced celery, and cook for another 3-4 minutes until the vegetables begin to soften.

Step 4

Pour in the chicken or vegetable broth, and add the Parmesan cheese rind (if using). Bring the mixture to a boil, then reduce the heat to a simmer.

Step 5

Simmer for 10 minutes to allow the flavors to meld and the vegetables to become tender.

Step 6

Add the baby spinach leaves and cannellini beans to the pot. Stir gently and simmer for another 5 minutes until the spinach is wilted.

Step 7

Season the soup with salt and black pepper to taste. Remove and discard the Parmesan rind if used.

Step 8

If desired, stir in a tablespoon of lemon juice for a bright, fresh finish.

Step 9

Ladle the soup into bowls and garnish with grated Parmesan cheese, if desired.

Step 10

Serve hot with slices of crusty bread on the side.

Nutrition Facts

Serving size	2143.9 grams (2143.9g)

Amount per serving	% Daily Value*
Calories	2171

Total Fat 55.80g	72%
Saturated Fat 13.70g	69%
Polyunsaturated Fat 0.00g
Cholesterol 24mg	8%
Sodium 7756mg	337%
Total Carbohydrate 337.70g	123%
Dietary Fiber 34.30g	122%
Total Sugars 22.00g
Protein 89.00g	178%

Vitamin D 0IU	0%
Calcium 892mg	69%
Iron 26mg	146%
Potassium 3106mg	66%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.7%

Protein: 16.1%

Carbs: 61.1%