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
Scale
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.
