Spinach and White Bean Soup

A warm and nourishing soup made with fresh spinach and creamy white beans, perfect for chilly evenings or busy weeknights.

Prep Time 10

Cook Time 25

Total Time 35

Course Healthy, Main Course, Soup, Vegan

Cuisine American

Servings servings

Calories 250 kcal

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

Chop the onion finely and mince the garlic. Rinse and drain the white beans, and roughly chop the spinach if the leaves are large.

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.

Roast onions and garlic for deeper flavor, or add cooked sausage or chicken for protein. Serve with crusty bread or over grains.

Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 10gFat: 6gSaturated Fat: 1gSodium: 400mgFiber: 8gSugar: 2g

Keyword Comfort Food, Healthy Soup, Spinach Soup, Vegan Soup, White Bean Soup

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