It takes just 20 minutes to make.

Just garlic, olive oil, white beans, and broth can make a complete soup?

Not even a bit of sauteed onion?

Overhead view of a white bowl of white bean and spinach soup with a spoon next to a plate of bread and bowl of lemon slices

Simply Recipes / Alexandra Shytsman

It sounded too good to be true.

After all, with just three pantry ingredients, the stakes were low.

I was pleasantly surprised to learn that the simple technique did indeed yield a real soup!

Angled view of a white bowl of white bean and spinach soup with a spoon next to a plate of bread and bowl of lemon slices

Simply Recipes / Alexandra Shytsman

A creamy, super garlicky, soul-soothing soup that went right into my weeknight rotation.

Wont overpower the delicate flavor of white beans?

I mean, there is literally zero chopping!

Overhead view of a white bowl of white bean and spinach soup on a plate with a spoon next to a plate of bread and bowl of lemon slices

Simply Recipes / Alexandra Shytsman

This recipe is a true godsend for lazy weeknight cooks.

(And arent we all sometimes?)

I usually add about a quarter teaspoon of fine sea salt.

Drain the beans in a colander, rinse under running water, and drain; set aside.

Add the oil and garlic to a medium pot over medium-low heat.

Once the garlic starts to sizzle, cook it for 30 seconds; do not let it burn.

Add the beans and pepper to the pot and stir to coat.

Cover the pot with a lid and cook for 5 minutes.

Add the broth, bring it to a simmer, and cook for 5 minutes more.

Once all the spinach is wilted, cook the soup for 1 minute more.

Remove the pot from the heat.

Scoop out about half of the soup and set aside.

Be very careful when pureeing hot liquids in an upright blender.