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PF Kitchen: Spinach and White Bean Soup

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PF Kitchen: Spinach and White Bean Soup 


Edwardsville and Glen Carbon Personal Training and Nutrition Coach




  • 1 tbsp. extra-virgin olive oil

  • 3 cloves garlic, minced

  • 1 small onion, chopped

  • 1 carrot, chopped

  • kosher salt

Freshly ground black pepper

  • 1 c. dry white wine

  • 32 oz. low-sodium vegetable

  • 15 oz. can cannellini beans,
rinsed and drained

1 c. sliced zucchini, cut into half moons

  • 2 c. peas

  • 3 c. baby spinach, washed and dried

  • 1 c. freshly grated Parmesan




  1. In a large pot over medium heat, heat oil. Cook garlic and onion, stirring with a wooden spoon, 2 minutes. Add carrots, season with salt and pepper and cook 2 minutes more. Add white wine and stock, then bring to a boil and simmer for 5 minutes. 

  2. Mix in cannellini beans and zucchini and simmer until vegetables are tender, 5 minutes. 

  3. Just before serving add peas, fresh spinach and Parmesan. Stir until warmed through and spinach is wilted. 


Serve in soup bowls and top with pepper. 




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