Bean Soup with Spinach, Fresh Sage and Rosemary

Bean Soup with Spinach, Fresh Sage and Rosemary


Makes 8 first-course servings.

  • Two 15 to 16-ounce cans white beans, drained

  • Two 15 to 16-ounce cans chickpeas, drained

  • 3 cups chopped onions (about 2 medium)

  • 3 garlic cloves, minced

  • One 6-ounce package baby spinach leaves

  • 1 tablespoon finely chopped fresh sage

  • 1 tablespoon chopped fresh rosemary

  • 5 cups chicken broth

  • 3 tablespoons extra virgin olive oil

  • Grated Parmigiano cheese


  1. Heat 3 tablespoons olive oil in large pot over medium-high heat.

  2. Add onions and garlic and saute until onions are golden, about 15-18 minutes.

  3. Add rosemary and stir 1 minute.

  4. Add chicken broth and beans.

  5. Bring soup to a boil.

  6. Reduce to medium-low and simmer until flavors blend, about 10-12 minutes.

  7. Transfer soup to blender and puree until smooth.

  8. Return to pot.

  9. Mix in spinach and sage.

  10. Stir until spinach wilts, about 1-2 minutes.

  11. Season soup to taste with salt and pepper.

  12. Ladle soup into bowls.

  13. Sprinkle each with Parmigiano cheese.

  14. Drizzle with extra-virgin olive oil, if desired.


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