Spinach Soup – Eat Your Greens

After a spell of overindulgence, there’s nothing our bodies crave more than vegetables and especially green ones.   In all shapes and forms, greens are good for us and the greener, the better.

Today’s column runs with a recipe for Spinach Soup and it’s variations.  The soup is a brilliant emerald-green and scrumptious and warm all at the same time.  My favorite variation is the Spinach with Cannellini Beans and Chicken.  It’s one where you could use leftover chicken and add it at the very end or sauté a chicken breast or two along with making the rest of the soup.

Spinach Soup photo

Spinach, Cannelli Beans and Chicken Soup
This soup is a gorgeous, bright green, and should be served immediately. If you would like to make it ahead, prepare everything, up to adding the spinach. When you are ready to serve, heat the soup to a simmer and purée with spinach in the blender as per the directions.

1 tablespoon extra virgin olive oil
1 1/2 cups diced onions; about 1 medium onion
1 1/2 cups diced celery; about 2 stalks
1 cup peeled and diced parsnips; about 2 parsnips
1/2 teaspoon kosher salt
Several grinds of fresh black pepper
1/2 cup white wine
4 cups vegetable or chicken stock
3 ounces spinach leaves, de-stemmed and well washed; about 3 cups lightly packed
1 tablespoon extra virgin olive oil
14 ounces chicken breast, cut into 1/2-inch pieces; about 2 chicken breast halves
1, 15-ounce can cannellini beans
Garnish with minced chives or a swirl of crème frâiche

In a medium stockpot, heat oil over medium-high heat. Add the vegetables, salt and pepper and sauté until they become soft and translucent, about 7 to 10 minutes. Add the wine and bring to a boil.  Add the stock and again bring to a boil.

Place the uncooked spinach leaves in the blender and pour the hot stock over the leaves.  Carefully purée in a blender.  Meanwhile, heat the second 1 tablespoon of olive oil to the stock pot over medium-high heat and add the chicken.  When the chicken is just cooked through, add the beans to heat and then the pureed stock back into the pot.  Mix well, turn off heat and serve immediately.

Serves 4 to 6

Eatin’ My Greens Too!


  • Cindy Frederick
    January 8, 2014 at 1:19 pm

    Do you have to puree the spinach? Love my greens, just don’t like the thought of green soup, would love to chop it up and do the same thing, would that work? Making it a little more chunky….

    • Annie Mahle
      January 8, 2014 at 4:48 pm

      Hi Cindy,
      Sure you can chop the spinach up. You might want to try using less to start as it’s pretty bulky. Let me know how it goes!

  • Lois Anne
    January 8, 2014 at 1:30 pm

    Hi Annie –
    Happy New Year to you and your family!!
    This soup sounds yummy… I look forward to making it.
    I’ve been craving spinach, so have been making green smoothies w banana, spinach, vanilla and 1 or 2 other fruits like apple, mango, pineapple, fresh or frozen berries, etc. Sometimes throw in 1/2 an avocado. Great for breakfast or snack.
    Lois Anne

    • Annie Mahle
      January 8, 2014 at 4:49 pm

      Me too, I’ll put spinach in any and all smoothies even if it ends up looking like mud. Every morning. So delish.


Leave a Reply

%d bloggers like this: