Loaded with umami from tomatoes, creaminess (and fiber!) from beans and bright flavor and satisfying mouthfeel from lemon, this vegetarian-friendly soup is compulsively eatable. And it could be on your table in 30 minutes. Plus, it's jam-packed with nutrients from spinach, and we cut the salt by using low-sodium vegetable broth and unsalted cannellini beans.

EatingWell.com, March 2022


Credit: Photographer / Brie Passano, Food Stylist / Annie Probst, Prop Stylist / Holly Raibikis

Recipe Summary

25 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Heat 2 tablespoons sun-dried tomato oil in a large saucepan over medium heat. Add mushrooms and onion; cook, stirring, until starting to soften, about 3 minutes.

  • Add garlic and basil; cook, stirring, for 1 minute. Add flour, salt and pepper; cook, stirring, for 1 minute. Add broth and cream; increase heat to medium-high and bring to a simmer.

  • Reduce heat to maintain a simmer and cook, stirring once or twice, until the vegetables are soft, about 5 minutes. Stir in spinach, beans and sun-dried tomatoes; cook, stirring, until the spinach is wilted, about 2 minutes. Remove from heat and stir in lemon juice.

Nutrition Facts

1 1/2 cups
322 calories; protein 10g; carbohydrates 28g; dietary fiber 7g; sugars 6g; fat 20g; saturated fat 8g; mono fat 9g; poly fat 1g; cholesterol 34mg; vitamin a iu 3823IU; vitamin b3 niacin 2mg; vitamin c 25mg; vitamin d iu 21IU; vitamin e iu 3IU; folate 85mg; vitamin k 147mg; sodium 502mg; calcium 99mg; iron 3mg; magnesium 87mg; phosphorus 168mg; potassium 713mg; zinc 2mg; omega 6 fatty acid 1g; niacin equivalents 3mg.