If you’re craving a bowl of warmth that’s nourishing, vibrant, and incredibly simple to whip up, look no further than this Easy White Bean Spinach Soup Recipe. It’s a delicious, wholesome soup loaded with creamy white beans, tender spinach, and fragrant herbs, all coming together in just about 30 minutes. The beauty of this recipe is its balance of fresh flavors and cozy textures—perfect for a quick lunch, a comforting dinner, or even a starter that impresses without stress.
Ingredients You’ll Need
Gathering these straightforward, everyday ingredients is all it takes to create a soup that feels gourmet but is incredibly easy to make. Each item plays a star role: vegetables introduce freshness and sweetness, beans provide creaminess and protein, and herbs lift the whole dish with subtle aromatic notes.
- Olive oil: The base for sautéing and adding a silky richness to your soup.
- Large onion, diced: Brings a natural sweetness and depth of flavor when sautéed.
- Celery rib, sliced: Adds a subtle crunch and earthiness that complements the softness of beans.
- Garlic cloves, minced: Imparts a fragrant punch that wakes up the palette.
- Vegetable stock (4 cups): The flavorful liquid foundation that ties everything together.
- Large yellow potato, peeled and grated: Offers a creamy, velvety texture once cooked down.
- Bay leaf: Infuses a gentle herbal aroma throughout the soup.
- Dried thyme (½ teaspoon): Adds an earthy, slightly minty flavor for complexity.
- White beans (1 can, 19 ounces): The protein-rich heart of the dish providing creaminess and substance.
- Chopped spinach (10-12 ounces): Loads the soup with vibrant color, nutrients, and a fresh taste.
- Fresh Italian parsley, minced (1 tablespoon): Sprinkles brightness and a hint of peppery freshness to finish.
- Fresh lemon juice (1 tablespoon): Balances the richness with a lively citrus zing.
- Salt and pepper to taste: Essential for bringing out and perfectly harmonizing all the flavors.
How to Make Easy White Bean Spinach Soup Recipe
Step 1: Sauté the base vegetables
Begin by heating olive oil in a large stockpot over medium heat. Add the diced onion and sliced celery, cooking until they soften and become translucent, about five minutes. This soft, sweet mixture creates the flavor foundation that makes this soup so comforting and inviting.
Step 2: Add the garlic
Next, stir in the minced garlic and cook for an additional minute. This extra step fills your kitchen with an irresistible aroma and deepens the savory profile of your soup.
Step 3: Build the broth
Pour in the vegetable stock, then add the grated potato, bay leaf, and dried thyme. Bring the soup to a boil, then lower the heat to medium, cover, and let it simmer for about 15 minutes. The grated potato will dissolve slightly, thickening the broth into a luscious, velvety base.
Step 4: Add the white beans
Stir in the drained and rinsed white beans, letting them warm through and meld with the broth for another five minutes. The beans not only add creaminess but also make the soup wonderfully filling.
Step 5: Fold in the spinach
Add the chopped spinach and let the soup simmer until the spinach is just wilted—about a minute or so. This keeps the greens bright and fresh, adding a lovely splash of color and nutrition.
Step 6: Final touches
Remove the soup from the heat. Stir in fresh lemon juice and minced Italian parsley for a burst of freshness. Season with salt and pepper according to your taste, and your Easy White Bean Spinach Soup Recipe is ready to enjoy!
How to Serve Easy White Bean Spinach Soup Recipe
Garnishes
To elevate this soup, try sprinkling some grated Parmesan cheese or a drizzle of good quality extra virgin olive oil on top. Fresh herbs like additional parsley or a sprinkle of crushed red pepper flakes also add a lively touch that wakes up each spoonful.
Side Dishes
This soup pairs beautifully with crusty bread such as a rustic baguette or warm garlic toast. A simple mixed green salad with a light vinaigrette complements the soup’s richness perfectly for a balanced meal.
Creative Ways to Present
Serve the soup in charming bowls or even hollowed-out bread bowls for an eye-catching presentation. Adding a swirl of cream or a dollop of pesto on top makes it feel special and restaurant-level impressive without extra fuss.
Make Ahead and Storage
Storing Leftovers
You can store any leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making it taste even better the next day.
Freezing
This Easy White Bean Spinach Soup Recipe freezes wonderfully. Pour cooled soup into freezer-safe containers or bags and freeze for up to 3 months. Just be sure to leave some space for expansion.
Reheating
Reheat gently on the stove over low heat, stirring occasionally until heated through. If the soup thickens too much, add a splash of water or broth to loosen it back up to your desired consistency.
FAQs
Can I use fresh beans instead of canned white beans?
Absolutely! If you prefer fresh beans, soak and cook them until tender before adding them to the soup, but canned beans definitely speed up the process and work just as well for this recipe.
Is this soup vegan and gluten-free?
Yes! The recipe as is uses vegetable stock and no animal products, making it vegan and gluten-free. Just double-check your stock brand to be certain.
Can I substitute spinach with other greens?
Definitely. Kale, chard, or even collard greens work well here—just adjust the cooking time since some greens take longer to wilt than spinach.
What can I do if my soup is too thick?
Simply add more vegetable stock or water when reheating to reach your preferred consistency. The grated potato naturally thickens the soup, but it should be easily adjustable.
Can I add protein to make it more filling?
Yes, adding cooked sausage, shredded chicken, or even tofu can boost the protein content. Just add them during the last few minutes of cooking to warm through.
Final Thoughts
There’s something truly special about a soup that feels homemade yet comes together so effortlessly. This Easy White Bean Spinach Soup Recipe is one of those treasures you can keep coming back to whenever you want a nourishing, flavorful meal without fuss. Give it a try and see how those simple ingredients transform into pure comfort in a bowl—you won’t regret it!
Print
Easy White Bean Spinach Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Easy White Bean Spinach Soup is a comforting and nutritious vegetarian recipe, ready in just 30 minutes. Featuring creamy white beans, fresh spinach, and fragrant herbs simmered in a flavorful vegetable broth, this soup is perfect for a light lunch or dinner. It’s wholesome, low-fat, and packed with fiber and protein, making it both satisfying and healthy.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 celery rib, sliced
- 3–4 garlic cloves, minced
- 4 cups vegetable stock
- 1 large yellow potato, peeled and grated
- 1 bay leaf
- ½ teaspoon dried thyme
Main Ingredients
- 1 (19-ounce) can white beans, drained and rinsed
- 10–12 ounces chopped spinach
- 1 tablespoon fresh Italian parsley, minced
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
Instructions
- Heat the oil: Heat olive oil in a large stockpot over medium heat to prepare for sautéing the vegetables.
- Sauté onions and celery: Add the diced onion and sliced celery to the pot and cook for about 5 minutes until they become translucent and fragrant.
- Add garlic: Stir in the minced garlic and cook for an additional minute to release its aroma without browning.
- Add broth and seasonings: Pour in the vegetable stock, grated potato, bay leaf, and dried thyme. Bring the mixture to a boil, allowing the flavors to meld.
- Simmer the soup: Reduce heat to medium, cover the pot, and let it simmer gently for about 15 minutes to cook the potato and deepen the flavors.
- Add white beans: Stir in the drained and rinsed white beans and simmer for another 5 minutes to heat through.
- Add spinach: Fold in the chopped spinach and continue simmering until the spinach wilts, which takes about 1 minute.
- Finish and season: Remove the pot from heat. Stir in fresh lemon juice and minced Italian parsley. Season with salt and pepper to taste before serving.
Notes
- For a creamier texture, blend a portion of the soup before adding the spinach.
- Fresh spinach can be substituted with frozen spinach if unavailable; just adjust cooking time accordingly.
- This soup can be made vegan if vegetable stock is used and no dairy is added.
- Leftovers keep well refrigerated for up to 3 days and can be frozen for up to 1 month.
- Adding a pinch of red pepper flakes can give the soup a subtle heat.
