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A bowl of spinach and white bean soup with a golden broth and a silver spoon.

White Bean and Spinach Soup Recipe

Make this cozy spinach soup with white beans in just 30 minutes! Packed with vegetables and protein, perfect for cold weather. Easy, healthy, and delicious!
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Course: dinner
Cuisine: American, Italian
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 large portions
Calories: 320kcal
Cost: $18.13

Equipment

  • 1 Large soup pot (5-6 quart)
  • 1 Sharp knife
  • 1 Cutting board
  • 1 Measuring cups and spoons
  • 1 Wooden spoon or spatula
  • 1 Can opener
  • 1 Colander
  • 1 Ladle

Ingredients

Base Ingredients

  • 2 tablespoon olive oil
  • 1 Large large onion, diced
  • 3 cloves cloves garlic, minced
  • 3 carrots, diced
  • 2 celery stalks, diced
  • 8 oz mushrooms, sliced
  • 2 medium potatoes, cubed (optional)
  • 2 (15 oz) cans white beans, drained and rinsed
  • 8 cups vegetable/chicken broth
  • 1 Ib fresh spinach, chopped
  • 1 cup heavy cream
  • 1 tablespoon fresh thyme
  • 2 bay leaves
  • Salt and pepper to taste
  • ½ cup Parmesan cheese (optional)

Instructions

  • Heat oil in large pot over medium heat
  • Sauté onion, garlic, carrots, celery (5-7 min)
  • Add mushrooms, cook until softened
  • Add potatoes, beans, broth, thyme, bay leaves
  • Bring to boil, reduce heat, simmer 15 min
  • Add spinach in batches until wilted
  • Stir in cream
  • Season with salt and pepper
  • Add Parmesan if using

Notes

  • Drain beans well to prevent watery soup
  • Add cream at end to prevent curdling
  • Blend some beans for thicker texture
  • Don't overcook spinach

Nutrition

Serving: 480ml | Calories: 320kcal | Carbohydrates: 42g | Protein: 15g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 580mg | Fiber: 8g | Sugar: 4g