Name: Creamy Cannellini Bean and Spinach Soup with Lemon-Garlic Breadcrumbs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean-Inspired
Ingredients: For the soup:; 2 cans cannellini beans, drained and rinsed (or 3 cups cooked beans); 4 cups fresh spinach; 1 medium onion, diced; 3 cloves garlic, minced; 2 tablespoons olive oil; 4 cups vegetable broth; Salt and pepper, to taste; Crushed red pepper (optional); For the lemon-garlic breadcrumbs:; 1 cup day-old bread, crumbled (or ¾ cup plain breadcrumbs); 2 tablespoons olive oil; 1 clove garlic, minced; Zest of 1 lemon; Pinch of crushed red pepper (optional)

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This Creamy Cannellini Bean and Spinach Soup with Lemon-Garlic Breadcrumbs is a cozy, satisfying bowl that I love to whip up when I’m craving something comforting but still light and fresh. The creamy texture comes from blending soft cannellini beans, and the spinach adds vibrant color and nutrition. What makes this soup extra special, though, is the lemon-garlic breadcrumbs—crisp, zesty, and savory, they add the perfect crunch to contrast the silky soup.

Why You’ll Love This Recipe

I love this soup because it’s the perfect blend of hearty and refreshing. The creamy beans give it richness without needing heavy cream, and the fresh spinach brightens every spoonful. The lemon zest and garlic in the toasted breadcrumbs bring an unexpected flavor boost, making it feel restaurant-worthy. It’s also vegetarian, quick to make, and packed with protein and fiber—ideal for a nourishing weeknight meal or light lunch.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cannellini beans (canned or cooked)
Fresh spinach
Onion
Garlic
Olive oil
Vegetable broth
Salt and pepper
Lemon zest
Crushed red pepper (optional)
Day-old bread or breadcrumbs

Directions

In a large pot, heat olive oil and sauté diced onion until soft and translucent.
Add minced garlic and cook until fragrant, about 30 seconds.
Stir in the cannellini beans and pour in the vegetable broth. Simmer for 10 minutes to let the flavors blend.
Add fresh spinach and cook until wilted.
Use an immersion blender (or transfer to a blender in batches) to puree the soup until smooth and creamy. Adjust salt and pepper to taste.
For the lemon-garlic breadcrumbs, heat olive oil in a skillet. Add minced garlic and sauté until golden.
Add breadcrumbs or crumbled day-old bread and toast until crisp.
Finish with lemon zest and a pinch of crushed red pepper if desired.
Ladle the soup into bowls and top generously with the lemon-garlic breadcrumbs before serving.

Servings and timing

This recipe makes about 4 generous servings. It takes roughly 10 minutes to prep and 20 minutes to cook, so I have it ready to serve in just 30 minutes from start to finish.

Variations

Sometimes I add a splash of lemon juice to the soup just before serving for an extra citrus punch. For a heartier version, I stir in cooked pasta or grains like farro or quinoa. If I want to make it richer, I blend in a splash of coconut milk or cashew cream. And when I’m in the mood for spice, I toss in a pinch of chili flakes right into the soup base.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It reheats beautifully on the stovetop or in the microwave. I keep the breadcrumbs separate so they stay crunchy—just re-toast them in a skillet for a minute or two before topping the reheated soup.

FAQs

Can I use dried beans instead of canned?

Yes, I often cook dried cannellini beans ahead of time and use them in this soup. I just make sure they’re soft and fully cooked before blending.

Can I freeze this soup?

Definitely. I freeze the soup without the breadcrumbs in a sealed container for up to 2 months. When I’m ready to eat it, I thaw it overnight and reheat gently on the stove.

What can I use instead of spinach?

I’ve swapped in kale, chard, or even arugula before. Any leafy green that wilts well will work in this recipe.

Is there a way to make it even creamier?

Yes—I sometimes add a spoonful of tahini or a handful of soaked cashews before blending. It gives the soup a rich, velvety texture.

How do I make the soup more filling?

I stir in cooked rice, quinoa, or small pasta to bulk it up. A poached egg or some crusty bread on the side also makes it a full meal.

Conclusion

This Creamy Cannellini Bean and Spinach Soup with Lemon-Garlic Breadcrumbs is one of my favorite soups to make when I want something both nourishing and flavorful. It’s simple but not boring, healthy but still indulgent-feeling thanks to that satisfying crunch on top. Whether I’m making it for a quick dinner or meal prepping for the week, it’s always a winner in my kitchen.