Spinach and White Bean Soup
Spinach and White Bean Soup is a hearty, nutritious, and flavorful dish that combines the earthy richness of spinach with the creamy, protein-packed texture of white beans. Perfect for a cozy meal, this soup is easy to make, filling, and customizable to suit your tastes. It's loaded with vitamins, fiber, and plant-based protein, making it a healthy option for lunch or dinner. Whether enjoyed on its own or paired with crusty bread, this soup is sure to satisfy.
Equipment
- 1 Large Pot (for sautéing and simmering)
- 1 Knife for chopping vegetables
- 1 Cutting Board (for prepping vegetables)
- 1 Ladle (for serving)
- 1 Stirring Spoon (for mixing ingredients)
- 1 Can Opener (for opening the beans)
- 1 Immersion Blender (optional, for blending the soup)
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 garlic cloves minced
- 2 medium carrots peeled and diced
- 1 can 15 oz white beans (cannellini or navy beans), drained and rinsed
- 4 cups vegetable broth or chicken broth
- 4 cups fresh spinach chopped
- Salt and pepper to taste
- 1 teaspoon dried thyme optional
- 1/2 teaspoon red pepper flakes optional for heat
- Freshly grated Parmesan cheese optional garnish
- Extra virgin olive oil optional drizzle for garnish
Instructions
- Prepare the Vegetables: Dice the onion, peel and dice the carrots, and mince the garlic. Roughly chop the spinach.
- Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add the diced onion and carrots. Sauté for about 5–7 minutes, until the vegetables are softened and the onion is translucent. Add the minced garlic and cook for another 1–2 minutes until fragrant.
- Add the Beans and Broth: Add the drained and rinsed white beans along with the vegetable broth to the pot. Stir to combine and bring the soup to a simmer. Let it simmer for 10–15 minutes, allowing the flavors to meld together.
- Season the Soup: Add salt, pepper, dried thyme, and red pepper flakes (if using). Stir well and let the soup simmer for a few more minutes to blend the flavors.
- Add the Spinach: Stir in the chopped spinach and cook for another 2–3 minutes, until the spinach is wilted and tender.
- Blend (Optional): If you prefer a smoother texture, use an immersion blender to blend the soup to your desired consistency, or transfer part of the soup to a regular blender and return it to the pot.
- Serve: Ladle the soup into bowls and garnish with a drizzle of olive oil and freshly grated Parmesan cheese (optional).
- Enjoy: Serve hot with crusty bread or crackers for a complete meal.
Notes
Recipe Notes
- Vegan Option: To make this soup fully vegan, skip the Parmesan cheese and use vegetable broth instead of chicken broth.
- Make It Creamy: For a creamier texture, blend the soup completely or add a splash of coconut milk or heavy cream.
- Adding More Vegetables: Feel free to incorporate other vegetables like zucchini or celery for extra nutrition and variety.
- Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3–4 days or freeze for up to 3 months. Reheat on the stove or in the microwave.
- Spicy Version: Adjust the heat by adding more red pepper flakes or a chopped jalapeño for an extra kick.