Spinach and White Bean Soup
This Spinach and White Bean Soup is a hearty, healthy, and comforting one-pot meal made with creamy cannellini beans, fresh spinach, and simple pantry spices. Ready in just 30 minutes, this plant-based soup is packed with fiber and protein, naturally vegan and gluten-free, and perfect for cozy weeknight dinners or meal prep lunches.
Ingredients
- Main Ingredients
- 2 15-ounce cans white beans (cannellini or great northern), drained and rinsed
- 3 cups fresh spinach roughly chopped
- 1 small yellow onion diced
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 4 cups vegetable broth
- Seasonings & Flavor Base
- 2 tablespoons olive oil
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of ½ lemon
- Optional Additions
- Red pepper flakes
- Fresh parsley for garnish
- Extra olive oil drizzle
Instructions
- Sauté the Vegetables
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery.
- Cook for 5–7 minutes until softened.
- Stir in garlic and cook for 30 seconds until fragrant.
- Build the Base
- Add thyme, oregano, salt, and pepper.
- Stir to coat vegetables evenly.
- Pour in vegetable broth and bring to a gentle boil.
- Add Beans
- Stir in drained white beans.
- Reduce heat and simmer for 15–20 minutes.
- Create Creaminess (Optional)
- Blend about 1 cup of soup using an immersion blender.
- Return blended portion to the pot and stir.
- Finish with Spinach
- Stir in chopped spinach.
- Cook for 2–3 minutes until wilted.
- Add lemon juice and adjust seasoning.
Notes
- Add spinach at the end to preserve color and texture.
- Lemon juice brightens the soup and balances richness.
- For thicker soup, simmer uncovered for a few extra minutes.
- For thinner soup, add additional broth.
- Beans need adequate salt for full flavor—taste and adjust.