White Bean and Spinach Soup Recipe (2024)

FAQs

How can I thicken my white bean soup? ›

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

How to Add Flavor to Bland Bean Soup. Some bean soup recipes may be watered down or bland…but not this one! You'll add layers of flavor to the soup by sauteing aromatics (like onion, carrots, celery, and garlic) in olive oil at the start.

Beans are an excellent source of nutrients and offer numerous health benefits. They're a great of plant-based protein, fiber, iron and antioxidants. Eating beans on a regular basis can help in maintaining a healthy weight, reducing the risk of chronic diseases and supporting your gut health.

To thicken bean soup without altering the flavor, you can simmer it uncovered for a longer period. Allowing the soup to cook down will naturally reduce the liquid and create a thicker consistency without adding any extra ingredients.

Soup Thickening Method: Cornstarch Slurry

About this method: One of the most common ways to thicken sauces and soups is with a starch-based slurry, and cornstarch is a popular choice. Cornstarch is flavorless, easy to mix up, and versatile, which makes it a go-to pantry ingredient.

A roux is equal parts flour and butter. Add flour to melted butter over medium-low heat, and cook the mixture until it's light brown. Whisk the hot liquid into the roux; use two ounces of roux for every cup of liquid. This method is excellent for creamy bean soups.

Herbs and spices: Adding a combination of herbs such as thyme, rosemary, and bay leaves, as well as spices like cumin, smoked paprika, and black pepper, can enhance the flavor profile of the soup.

Diced bell peppers or jalapenos can make a big difference. It adds acid and a bit of fruitiness to your soup. Frozen or fresh sweet corn is also a good way to add a hint of vegetable sweetness. You can add a ton of either or both, and generally improve the overall flavor balance.

Not Adding Acid

If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl.

Yes! "Eating beans, including canned beans, every day is one of the best things you can do to help increase nutrients [that you may fall short on] and substantially improve the quality of your diet," says Papanikolaou.

What is the healthiest soup you can eat? ›

Dried beans tend to take a long time to cook, but that doesn't mean you shouldn't worry about overcooking them. Overcooked beans are perfectly safe to eat, but while they may be edible, they'll be less pleasant to consume. Signs that your beans are overcooked include them being very soft and mushy.

Further, beans also contain a compound called saponins, which also create foam when they get agitated in water. (Saponins occur in many plants, some of which are actually used to make soap!)

Cornstarch is a great option as it is a natural thickening agent, but you'll want to be careful about how much you use. Start with 1 tablespoon of cornstarch whisked together with cold water to create a slurry. Then, gradually add the slurry to the soup, letting it boil for one to two minutes before adding more.

I like my juices thick with my beans, therefore in a separate bowl. I added 1/4 cup of cornstarch or flour and 1/4 cup of water to make a thickening paste. Then, slowly add your thickening paste to the boiling beans and ham. Be sure to stir as you add it in.

Beans and legumes, such as lentils or chickpeas, can be a fantastic way to thicken your soup while adding protein and fiber. Cook the beans or legumes separately until they are tender, then mash them or blend them into a paste. Stir the paste into your soup and let it simmer for a few minutes to thicken.

Rice, lentils, and beans release a lot of starch and naturally thicken soups simply from simmering, but you can also mash half the cooked rice/lentils/beans before adding to the soup for a simple way to thicken your dish. Alternatively, blend half or all of the soup for a smoother texture.

To make the “bean slurry,” I blended together about 1/4 cup of drained cannellini beans with 1/4 cup of the bubbling broth. Once smooth, I added the pureed bean mixture back to the soup and with a quick stir, it disappeared into the minestrone, which no longer rested in tomato-tinged water, but a buttery broth.