Cannellini Bean & Spinach Soup With Roasted Red Pepper Swirl

Looking for a hearty, healthy, and visually stunning soup? This Cannellini Bean & Spinach Soup with Roasted Red Pepper Swirl is exactly what you need! It’s a beautiful blend of creamy cannellini beans, vibrant spinach, and a smoky-sweet roasted red pepper swirl that elevates this soup from simple to spectacular. This recipe is perfect for a cozy weeknight dinner or a sophisticated starter for a special occasion. It’s also naturally gluten-free and easily adaptable to be vegan. Let’s get started on creating this flavorful masterpiece!

What You’ll Need: The Ingredient Lineup

• 400 g (14 oz) Canned Cannellini Beans: These are the star of the show! Cannellini beans, also known as white kidney beans, offer a creamy texture and mild flavor that forms the base of our soup. Be sure to drain and rinse them well to reduce sodium.
• 200 g (7 oz) Fresh Spinach Leaves: Packed with vitamins and nutrients, fresh spinach adds a beautiful color and subtle earthy flavor. Baby spinach works wonderfully, but any fresh spinach will do – just give it a good wash!
• 1 Large Onion (≈150 g / 5 oz), Diced: The foundation of flavor for many soups, diced onion provides a savory base when sautéed. Yellow or white onions are both excellent choices.
• 2 Cloves Garlic, Minced: Garlic adds a pungent aroma and delicious flavor. Freshly minced garlic is always best for maximum impact.
• 2 Tbsp (30 ml) Olive Oil, Divided: We’ll use olive oil for sautéing the vegetables and creating the vibrant red pepper swirl. Extra virgin olive oil is preferred for its rich flavor.
• 1 Carrot (≈80 g / 3 oz), Diced: Carrots contribute a touch of sweetness and color to the soup.
• 1 Celery Stalk (≈50 g / 1.8 oz), Diced: Celery adds a subtle savory note and aromatic depth.
• 4 cups (960 ml) Low‑Sodium Vegetable Broth: Using low-sodium broth allows you to control the saltiness of the soup. You can also use homemade vegetable broth for an even richer flavor.
• 1 Bay Leaf: A bay leaf infuses the soup with a subtle, aromatic flavor. Remember to remove it before serving!
• 1 tsp (5 g) Ground Cumin: Cumin adds a warm, earthy spice that complements the beans and vegetables beautifully.
• Salt and Freshly Ground Black Pepper, to Taste: Essential for seasoning and enhancing all the other flavors.
• 1 Large Red Bell Pepper (≈150 g / 5.3 oz), Roasted, Peeled, Seeded: Roasting the red pepper brings out its natural sweetness and creates a smoky flavor that’s perfect for the swirl.
• 1 tsp Smoked Paprika: Smoked paprika adds a delightful smoky depth to the red pepper swirl.
• 1 Tbsp (15 ml) Lemon Juice: A squeeze of lemon juice brightens the flavors of the red pepper swirl and adds a touch of acidity.
• 2 Tbsp (30 g) Pine Nuts, Toasted: Toasted pine nuts provide a delightful crunch and nutty flavor as a garnish.
• 2 Tbsp (8 g) Fresh Basil Leaves, Torn: Fresh basil adds a vibrant, herbaceous aroma and flavor.

Ingredient Substitutions

Don’t have everything on hand? No problem! Here are a few easy substitutions:

• Cannellini Beans: Great Northern beans or navy beans can be used as substitutes.
• Spinach: Kale or chard can be used instead of spinach, but may require a longer cooking time.
• Vegetable Broth: Chicken broth can be used if you’re not vegetarian.
• Pine Nuts: Slivered almonds or pumpkin seeds make a good crunchy alternative.

Step-by-Step Instructions for Cannellini Bean & Spinach Soup

1. Prepare the Roasted Red Pepper: Preheat your broiler. Place the red bell pepper directly on a baking sheet. Broil for 5-7 minutes, rotating it halfway through, until the skin is completely blackened and blistered. This charring is crucial for developing that smoky, sweet flavor in the swirl.
2. Steam and Peel the Pepper: Immediately transfer the blackened pepper to a heat-safe bowl and cover it tightly with plastic wrap. Let it steam for 5 minutes. This makes peeling the skin incredibly easy. After steaming, peel off the blackened skin, remove the seeds and stem, and set the roasted pepper flesh aside.
3. Make the Roasted Red Pepper Swirl: In a food processor or blender, combine the roasted red pepper, smoked paprika, 1 tablespoon of olive oil, lemon juice, and a pinch of salt. Blend until completely smooth and creamy. The lemon juice brightens the flavor and balances the sweetness of the pepper. Set aside at room temperature.
4. Sauté the Aromatics: Heat the remaining 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables begin to soften and become translucent. This builds a flavorful base for the soup.
5. Bloom the Garlic: Add the minced garlic to the pot and cook for just 30 seconds, until fragrant. Be careful not to burn the garlic, as it will become bitter.
6. Simmer the Soup: Stir in the drained and rinsed cannellini beans, vegetable broth, bay leaf, and ground cumin. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 15 minutes. This allows the flavors to meld together beautifully.
7. Wilt the Spinach: Add the fresh spinach leaves to the pot and cook for 2 minutes, or just until they wilt. The spinach adds a vibrant color and a boost of nutrients.
8. Remove Bay Leaf & Blend: Remove the bay leaf from the soup. Using an immersion blender, carefully puree about two-thirds of the soup directly in the pot. Leave some whole beans for texture – this creates a lovely contrast.
9. Season and Adjust: Taste the soup and adjust the seasoning with salt and freshly ground black pepper as needed. Remember that the flavors will continue to develop as the soup sits.
10. Serve and Swirl: Ladle the hot soup into bowls. Drop a spoonful of the roasted red pepper purée into the center of each bowl. Using the back of a spoon, gently swirl the purée into a thin ribbon across the surface of the soup.
11. Garnish and Enjoy: Finish each serving with a scattering of toasted pine nuts and torn fresh basil leaves. An optional drizzle of extra red pepper purée can add extra shine and flavor. Serve immediately.

Why Cannellini Beans are Perfect for Soup

Cannellini beans, also known as white kidney beans, are a fantastic choice for soups. Their creamy texture blends beautifully when pureed, creating a naturally thick and satisfying broth. Unlike some beans, cannellini beans don’t require pre-soaking, making them a convenient option for a weeknight meal. They also have a mild, slightly nutty flavor that pairs well with a wide range of ingredients, like the spinach, roasted red pepper, and cumin in this recipe.

The Art of the Roasted Red Pepper Swirl

The roasted red pepper swirl isn’t just for aesthetics; it adds a concentrated burst of smoky-sweet flavor to each bite. Roasting the pepper brings out its natural sugars and creates a depth of flavor that you wouldn’t get from using raw peppers. The swirl technique allows you to control the amount of pepper flavor in each spoonful, creating a dynamic and exciting culinary experience.

Tips for Toasting Pine Nuts

Toasting pine nuts enhances their flavor and adds a delightful crunch to the soup. You can toast them in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until golden brown and fragrant. Watch them carefully, as they burn easily! Alternatively, you can toast them in the oven at 350°F (175°C) for 5-7 minutes, checking frequently.

Variations and Additions

Feel free to customize this soup to your liking! For a spicier kick, add a pinch of red pepper flakes to the sautéing vegetables. You could also add a handful of chopped kale along with the spinach for extra nutrients. If you don’t have pine nuts, toasted pumpkin seeds or chopped walnuts make excellent substitutes. A dollop of Greek yogurt or a swirl of pesto can also add a delicious finishing touch.

Frequently Asked Questions

Can I use dried cannellini beans?

Yes, you can! You’ll need to soak them overnight and then cook them until tender before adding them to the soup. About 1 ½ cups of dried beans will yield approximately 400g of cooked beans.

Can this soup be made ahead of time?

Yes, the soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually develop even more over time. However, it’s best to add the roasted red pepper swirl and garnishes just before serving.

Is this soup vegan?

Yes, this recipe is naturally vegan and gluten-free!

This Cannellini Bean & Spinach Soup is a comforting and flavorful meal that’s perfect for a chilly evening. Don’t forget to save this recipe to your Pinterest board for later!

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