Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Lea & Perrins Worcestershire sauce (sold in the United States) is gluten-free. Serve with a gluten-free roll.


"Some minds are like soup in a poor restaurantóbetter left unstirred."
-P.G. Wodehouse

The refrigerator light goes on...

Spinach soup is great. I used to have this at a small restaurant served with a small dollop of sour cream and a touch of dry sherry. Sweet, bitter, savory, and not too salty. With this soup it's easy to want to oversalt, but too much and you'll overwhelm the delicate flavor of the spinach. Serve with a side salad and a roll for the perfect cold night's meal.


Cream of Spinach Soup

Servings: 4 | Serving size: about 2 cups

Cooking Time: 60 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

Makes great leftovers

Serve with a dinner roll or gluten-free dinner roll.


Serve with Healthy Caesar Salad or Zucchini Salad or Mushroom Salad or Warm Zucchini, Basil and Tomato Salad

4 tsp olive oil (divided)
1 large onion (diced)
2 15 ounce can no salt added white beans (drained and rinsed)
2 cups no salt added vegetable stock
1/2 tsp salt
1/4 tsp ground nutmeg
fresh ground black pepper (to taste)
2 lbs fresh spinach
2 tsp maple syrup
1 tsp Worcestershire sauce
1/4 cup 2% milk

Cream of Spinach Soup
Place two teaspoons olive oil in a large sauce pan over medium high heat.

Add the diced onion when the oil is hot.

Cook for about 5 minutes stirring frequently.

Add the white beans, vegetable stock, salt, nutmeg and pepper.

Cover and reduce the heat to low.

Simmer for about 30 minutes. Stir occasionally.

After the beans have been cooking for about 20 minutes, place one teaspoon of the oil in a large skillet.

Add half of the spinach and cook for about 5 minutes, stirring frequently, until wilted.

Add the cooked spinach to the pot with the beans.

Add the remaining teaspoon of the oil to a large skillet.

Add the remaining spinach and cook for about 5 minutes, stirring frequently, until wilted.

Add the cooked spinach to the pot. Stir well.

Add the maple syrup and Worcestershire sauce. Stir.

Using a blender or stick blender, puree until smooth.

Add the milk, stir, and serve.

Nutrition Facts

Serving size: about 2 cups

Servings: 4

Amount Per Serving

Calories 337 Calories from Fat 61
% Daily Value
Total Fat 7g 9%
    Saturated Fat 1g 4%
    Monounsaturated Fat 3g
    Trans Fat 0g
Cholesterol 1mg 0%
Sodium 499mg 21%
Total Carbohydrates 54g 15%
    Dietary Fiber 20g 69%
    Sugars 8g
Protein 20g
Vitamin A 408% Vitamin C 113%
Calcium 39% Iron 53%
Vitamin K 1098 mcg Potassium 2058 mg
Magnesium 281 mg