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Hearty Bean and Spinach Soup with Alfredo and Bacon Recipe

Hearty Bean and Spinach Soup with Alfredo and Bacon recipe


This is a warm, creamy soup with beans, spinach, and bacon. It's like a hug in a bowl! We use Alfredo sauce to make it creamy. You cook bacon, add mushrooms, beans, and broth, then spinach. Top with parsley and it's ready to eat!


10 oz Alfredo sauce
6 slices of bacon
2 (15 oz) cans of cannellini beans
24 fl oz chicken or vegetable broth
1 small bunch of fresh parsley
5 oz fresh baby spinach
1 (8 oz) package of sliced cremini mushrooms
1/4 tsp crushed red pepper
1/2 tsp garlic powder
1/2 tsp Italian seasoning
1/4 tsp salt


Heat a large pot over medium heat.
Cut the bacon into small pieces.
Add the bacon to the pot and cook until golden, about 4 minutes.
Drain and rinse the cannellini beans.
Add the mushrooms to the pot with the bacon and cook until softened, about 4 minutes.
Stir in the beans, broth, Alfredo sauce, crushed red pepper, garlic powder, Italian seasoning, and salt. Bring the mixture to a boil.
Reduce the heat to low and add the baby spinach in handfuls, allowing it to wilt before adding more.
Cook until the beans and spinach are tender, about 5 minutes.
Chop the parsley leaves finely, discarding the stems.
Remove the pot from heat, stir in the parsley, and serve the soup hot.

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