Spinach and White Bean Soup
There’s something about a steaming bowl of Spinach and White Bean Soup that feels like a warm hug on a chilly evening. This seasonal, from-scratch soup is simple, nourishing, and built on pantry-friendly ingredients—tender spinach and creamy white beans—that shine in both flavor and texture. Whether you’re easing into early spring greens or savoring late-winter comfort, this soup is a winner for busy weeknights and leisurely weekend lunches alike. If you love hearty, comforting bowls, you might also enjoy recipes like this cozy bacon-cheddar gnocchi soup that leans into rich, satisfying flavors.
Ingredients & Equipment
Ingredients:
- 2 cups fresh spinach
- 1 can (15 oz) white beans, drained and rinsed (cannellini or great northern work well)
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
Notes on ingredients:
- Fresh spinach: baby spinach or mature leaves both work. If using mature leaves, remove any thick stems and chop roughly.
- White beans: canned beans keep this fast and forgiving. If using dried beans, soak and cook them first; you’ll need about 1.5 cups cooked.
- Vegetable broth: low-sodium if you plan to adjust salt at the end.
- Olive oil: you can sub butter or neutral oil for a slightly different flavor profile.
- Dried thyme: fresh thyme can be used—use about 1 tablespoon of fresh in place of 1 teaspoon dried.
Helpful tools and equipment:
- Large heavy-bottomed pot or Dutch oven (for even heat and easy simmering)
- Wooden spoon or heatproof spatula
- Cutting board and sharp knife
- Can opener and colander (for draining and rinsing beans)
- Optional: immersion blender or countertop blender (if you prefer a creamier texture)
- Optional: fine-mesh sieve (for a super-smooth soup)
- Optional: baking tray (if you want to roast garlic or onions first)
- Kitchen thermometer (useful if you’re reheating leftovers to a safe serving temperature)
You might also find a ladle and small bowls helpful for serving. If you like a silky finish, keep that immersion blender within reach.
Step-by-Step Instructions (with tips)
Prepare your ingredients. Chop the onion finely and mince the garlic. Rinse and drain the white beans, and roughly chop the spinach if the leaves are large.
Heat the pot. In a large pot, heat 1 teaspoon olive oil over medium heat until shimmering but not smoking.
Sauté onion and garlic. Add the chopped onion and garlic to the pot. Sauté, stirring occasionally, until the onion is translucent and softened—about 5–7 minutes. Tip: don’t let the garlic burn; if it starts to brown too quickly, turn the heat down.
Add beans and broth. Stir in the rinsed white beans and 4 cups vegetable broth. Add 1 teaspoon dried thyme. Scrape up any browned bits from the bottom of the pot for added flavor.
Bring to a boil, then simmer. Increase heat until the pot comes to a gentle boil, then reduce the heat and let the soup simmer for about 15 minutes. This lets the flavors meld and the beans soften further.
Add the spinach. Stir in the 2 cups fresh spinach and cook for another 4–5 minutes until the spinach is fully wilted and vibrant.
Blend (optional). For a creamier, more cohesive texture, use an immersion blender to partially or fully purée the soup. Alternatively, carefully transfer a portion to a countertop blender, pulse until smooth, and return it to the pot. Tip: blending half the soup gives a lovely mix of creamy and chunky textures.
Season and serve. Taste and season with salt and pepper to your liking. If the soup is too thick, thin with a splash of broth or water. Serve hot with crusty bread or a simple green salad.
Variations and kitchen tips:
- Roasting vs. sautéing: For deeper, caramelized flavor, roast the onions and garlic on a baking tray at 400°F (200°C) for 20–25 minutes before adding them to the pot. This brings a sweet, nutty depth to the soup.
- Herb swaps: Substitute rosemary or sage for thyme for a different aromatic profile; pair rosemary with a squeeze of lemon for brightness.
- Add-ins for protein or texture: Stir in cooked sausage, shredded rotisserie chicken, or a handful of farro for a heartier bowl.
- Creaminess without dairy: Blend some of the beans into the broth to create a naturally creamy body without adding cream or milk.
- Lemon and heat: A splash of lemon juice brightens the soup right before serving; red pepper flakes add warmth if you like spice.
Enjoy your healthy soup!
Storage, Freezing & Make-Ahead Tips
Storing leftovers:
- Refrigerator: Transfer cooled soup to an airtight container and refrigerate for up to 4 days. Spinach will continue to soften over time; the color may deepen but the flavor holds up well.
- Portioning: Store in single-serving containers for easy reheating and lunches. Leaving a little headspace helps if you want to freeze later.
Freezing:
- This soup freezes nicely because it’s bean-based rather than cream-based. Cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags. Leave about 1 inch of headspace for expansion. Frozen soup will keep well for 2–3 months.
- Thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop over low-medium heat, stirring occasionally until warmed through. If the soup has thickened after freezing, add a splash of broth or water.
Make-ahead:
- The soup can be made a day or two ahead and reheated when needed. If you plan to serve it the next day, under-season slightly and adjust salt and pepper when reheating so flavors remain balanced.
- If you want a fresher spinach texture for a make-ahead meal, cook and store the soup without adding spinach; wilt fresh spinach into individual portions when reheating.
Safety and reheating:
- Reheat until steaming hot throughout (165°F / 74°C is the safe internal reheating temperature for soups). Use your kitchen thermometer if you like to be precise.
- If adding dairy or delicate greens later, add them after initial reheating to prevent overcooking.
For more ideas on hearty bean soups and variations, try a butter-forward recipe like this butter bean soup recipe that leans into rich flavors and different textures.
How to Use / Serve This Dish
Serving ideas:
- Classic bowl: Ladle into bowls, drizzle with good olive oil, and finish with freshly cracked black pepper and grated Parmesan if you eat dairy.
- Crunchy topping: Toasted breadcrumbs, crushed pita chips, or a handful of roasted pumpkin seeds add welcome crunch.
- Protein boost: Top with a fried egg or stir in shredded rotisserie chicken for a protein-forward meal.
- Grain bowl: Pour the soup over cooked quinoa, farro, or brown rice for an energizing grain bowl.
- Bread pairings: Serve with crusty artisan bread, a warm baguette, or garlic toast for dunking. A piece of sourdough is especially nice with the soup’s savory notes.
- Salad companion: Balance the warm bowl with a crisp side salad dressed with lemon vinaigrette or a quick slaw.
Creative variations:
- Mediterranean twist: Add roasted red peppers, a sprinkle of za’atar, and a drizzle of preserved lemon oil.
- Italian-inspired: Stir in a spoonful of pesto at the end and finish with grated Pecorino Romano.
- Southwestern: Add cumin, smoked paprika, and a squeeze of lime. Top with cilantro and avocado slices.
If you enjoy swapping beans and flavors, the technique here can adapt to many other cozy bowls—try a meatier spin with sausage inspired by recipes like the comforting creamy bean soup with kielbasa for another direction to explore.
FAQ
Q: Can I use frozen spinach instead of fresh?
A: Yes. Frozen spinach is a convenient substitute. Thaw and squeeze out excess water before adding, and add it near the end of cooking. Keep in mind frozen spinach will be softer and may alter the soup’s texture slightly.
Q: How long will this soup keep in the refrigerator?
A: Stored in an airtight container, the soup should stay good for up to 4 days. If you plan to keep it longer, freeze portions for best quality.
Q: Can I make this soup in a slow cooker or Instant Pot?
A: Absolutely. For slow cooker: sauté the onions and garlic first, then add beans, broth, thyme, and cook on low for 4–6 hours. Stir in spinach at the end. For Instant Pot: use sauté to soften onions/garlic, add beans and broth, pressure cook on high for 5 minutes, quick release, then stir in spinach.
Q: What can I use instead of white beans?
A: Cannellini, great northern, or navy beans are ideal. If you want a swap, chickpeas or butter beans will work but will change the texture and flavor profile. Adjust seasoning accordingly.
Conclusion
Spinach and White Bean Soup is the kind of recipe that becomes a weeknight favorite: economical, flexible, and full of comforting flavor. It celebrates seasonal greens while leaning on pantry staples—perfect for when you want something nourishing without fuss. If you’d like to explore similar flavor directions, you can compare my version to other takes like the hearty, rosemary-tinged approach in this Serious Eats white bean and spinach soup, the simple, quick method shown in this Simply Recipes creamy spinach and white bean soup, or the homestyle comfort of this Taste of Home spinach and white bean soup recipe. Try the recipe, make it your own, and if you love it, share it with friends—soup is practically made for sharing.
Spinach and White Bean Soup
Ingredients
Main Ingredients
- 2 cups fresh spinach Baby spinach or mature leaves work well.
- 1 can (15 oz) white beans, drained and rinsed Cannellini or great northern beans work.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth Low-sodium if you plan to adjust salt.
- 1 teaspoon olive oil Can substitute butter or neutral oil.
- 1 teaspoon dried thyme Fresh thyme can be used, about 1 tablespoon.
- to taste Salt and pepper
Instructions
Preparation
- Chop the onion finely and mince the garlic. Rinse and drain the white beans, and roughly chop the spinach if the leaves are large.
Cooking
- In a large pot, heat 1 teaspoon olive oil over medium heat until shimmering but not smoking.
- Add the chopped onion and garlic to the pot. Sauté, stirring occasionally, until the onion is translucent and softened (about 5–7 minutes).
- Stir in the rinsed white beans and 4 cups vegetable broth, then add 1 teaspoon dried thyme. Scrape up any browned bits for added flavor.
- Increase heat until the pot comes to a gentle boil, then reduce the heat and let the soup simmer for about 15 minutes.
- Stir in the fresh spinach and cook for another 4–5 minutes until the spinach is fully wilted.
- For a creamier texture, use an immersion blender to partially or fully purée the soup.
- Taste and season with salt and pepper. If the soup is too thick, thin with a splash of broth or water. Serve hot.
