White Bean Soup with Spinach: Effortless 30-Minute Meal
Indulge in the comforting flavors of white bean soup with spinach – a flavorful dish ready in just 30 minutes. This simple recipe comes together quickly, using pantry staples and fresh ingredients for a delicious and filling meal.
Disclosure: This post may contain affiliate links. This means I get a small commission if you decide to make a purchase through my links at no extra cost to you.
This white bean soup with spinach is a quick and flavorful recipe perfect for busy weeknights or cozy weekends. It combines creamy cannellini beans, earthy spinach, and a touch of garlic for a satisfying and protein-packed meal.
This recipe shines for its simplicity and versatility. It requires minimal prep and cooking time, making it ideal for those short on time.
Ingredients
Canned White Beans: Choose cannellini beans for their creamy texture and mild flavor. Rinse well to remove excess starch and prevent the soup from becoming cloudy.
Baby Spinach: Fresh baby spinach adds a vibrant color and a delicate, earthy flavor to the soup. Ensure the leaves are clean and free from any wilted pieces.
Veggies and Aromatics (Onion, Garlic, Celery Stalks, Carrot): These classic aromatic vegetables serve as the flavor foundation of the soup, providing depth and complexity.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step instructions
Step 1: Heat olive oil in a large pot and add onion, garlic, and bay leaves. Saute for 3-4 minutes or until the onions soften. Next, add carrots, celery, dried oregano, paprika, ground cumin, salt, and pepper. Mix well and saute for 4-5 minutes.
Step 2: Add the beans and vegetable stock. Bring it to a boil.
Step 3: Cover and simmer for 15 minutes. Remove the bay leaves and discard them once the soup is simmered.
Step 4: Take two cups of the soup and blend it until it is smooth. Add this blended soup back to the pot along with the spinach leaves. Mix well and simmer for one minute.
Expert Tips
- Don’t rush the sautéing of celery and carrots with spices. This step helps to release their natural flavors and creates a flavorful base for the soup.
- To preserve the vibrant color and delicate texture of the spinach, add it to the soup during the final 1-2 minutes of cooking. This ensures that it wilts gently without becoming overcooked.
- Be mindful of the salt content in your vegetable stock, as it can vary greatly between brands. Taste the soup before adding additional salt to avoid over-seasoning.
- White bean soup can be stored in an airtight container in the refrigerator for up to five days and in the freezer for up to three months.
Serving Suggestions
Pair the soup with slices of warm, crusty bread for a satisfying meal that soaks up the flavorful broth. I also love to pair it with grain-free lentil bread rolls. For added heartiness, serve it over cooked grains like rice or with cooked pasta directly in the soup.
A side salad dressed with a light vinaigrette provides a refreshing contrast, while a classic grilled cheese sandwich elevates the comfort factor. Sprinkle toasted nuts or seeds for added crunch, or add a dollop of Greek yogurt for creaminess.
If you enjoyed this delicious white bean soup, you might also love trying this comforting tomato lentil soup for a heartwarming meal!
Recipe FAQs
Yes! While cannellini beans are classic, you can use other white beans like navy beans, Great Northern beans, or chickpeas. Be aware that the texture and flavor may vary slightly.
Frozen spinach works perfectly! Add it frozen and increase the cooking time slightly until wilted.
No, this recipe is naturally mild. Feel free to add red pepper flakes, chili flakes, or hot sauce to your desired heat level.
Sure! Kale, Swiss chard, or even frozen peas would work well. Adjust cooking times accordingly.
You can substitute it with water, but the soup will have less depth of flavor. Chicken or beef stock (depending on dietary preferences) can also be used for a richer taste.
Absolutely! This soup is perfect for meal prep. Prepare a large batch ahead of time, then portion it and refrigerate for up to 3-4 days or freeze for longer storage. When ready to enjoy, simply reheat on the stove or in the microwave for a quick and convenient meal.
More White Bean Recipes
- This Cheesy White Bean and Tomato Bake is a flavor explosion in a pan! Creamy cannellini beans, a tangy tomato sauce, and a gooey mozzarella topping make this a guaranteed crowd-pleaser.
- The dinner dilemma is solved! This salmon and white bean salad is light, satisfying, and bursting with flavor. Salmon, beans, fresh veggies, and a tangy lemon dressing—what’s not to love? It’s perfect for a quick lunch or a refreshing dinner.
- Transform veggie scraps into crispy chips and enjoy them with a creamy curried bean dip – a perfect way to reduce food waste and enjoy a guilt-free snack!
- Spice up your dinner routine with this Indian-style chayote squash and white beans stir-fry! This easy-to-make recipe is bursting with aromatic curry spices and perfect for adding a flavorful twist to your weeknight meals.
If you tried this White Bean Soup Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Equipment
- Large pot
Ingredients
- 2 15 oz cans white beans drained and rinsed
- 5 oz baby spinach
- 1 tbsp olive oil
- 1 large onion finely chopped
- 4 cloves garlic minced
- 2 bay leaves
- 2 celery stalks finely chopped
- 1 carrot chopped
- 1 tbsp dried oregano
- ½ tsp paprika
- ½ tsp ground cumin
- 6 cups vegetable stock
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot and add onion, garlic, and bay leaves. Saute for 3-4 minutes or until the onions soften.
- Next, add carrots, celery, dried oregano, paprika, ground cumin, salt, and pepper. Mix well and saute for 4-5 minutes.
- Add the beans and vegetable stock. Bring it to a boil, cover, and simmer for 15 minutes. Remove the bay leaves and discard them once the soup is simmered.
- Take two cups of the soup and blend it until it is smooth. Add this blended soup back to the pot along with the spinach leaves. Mix well and simmer for one minute. Turn off the heat and serve.
Notes
- Don’t rush the sautéing of onion, garlic, celery, and carrot. Taking the time to brown them slightly unlocks their natural sugars and caramelizes their flavors, adding richness to the soup.
- To preserve the vibrant color and delicate texture of the spinach, add it to the soup during the final few minutes of cooking. This ensures that it wilts gently without becoming overcooked.
- Be mindful of the salt content in your vegetable stock, as it can vary greatly between brands. Taste the soup before adding additional salt to avoid over-seasoning.
Nutrition
I make variations of this all year:
* don’t rinse the beans, the liquid helps thicken the soup so you don’t need to blend for creaminess
* add a cup of white wine after sautéing the veggies and let that reduce before adding the beans and stock
* a can of petit diced tomatoes is a nice easy addition of color and flavor
* 1/4 cup or so of pink lentils vanish into the soup but add more body, fiber, and protein
* I put the fresh spinach (chopped loosely into smaller pieces) into the bowls before pouring the soup in; and
* I air-fry chicken meatballs and put them into the bowls with the spinach before serving for extra protein, flavor, and texture (obvs can leave out if you don’t eat meat)
My goal when cooking is to have a core recipe that’s endlessly variable — this bean soup is exactly that.
I’m thrilled to hear that you enjoy making this white bean soup all year round. Thank you so much for sharing your variations!
– Shilpa