Spinach and White Bean Soup Recipe
This spinach and white bean soup is a bowlful of cozy comfort with a bright, earthy twist. Creamy beans blend seamlessly with tender spinach, all brought together in a light, savory broth that’s both nourishing and satisfying. It’s the kind of dish you turn to when you want something wholesome and flavorful without much fuss.
Ingredients Breakdown
White beans are the foundation of this soup, bringing a naturally creamy texture and subtle nuttiness. When blended, they add body and silkiness without the need for cream, making this a plant-based comfort classic. Cannellini beans are preferred for their smooth texture, but Great Northern or navy beans work just as well.
Fresh spinach offers a vibrant color and mild, slightly sweet flavor. Unlike frozen spinach, which can become overly soft and watery, fresh leaves wilt quickly and retain their texture and brightness—essential for a visually appealing, delicious soup.
The onion, though humble, is essential. When sautéed until translucent, it creates a fragrant and flavorful base that enhances every other ingredient in the pot. Its natural sweetness emerges slowly, adding subtle complexity to the broth.
Vegetable broth serves as the canvas that carries everything together. A rich, homemade broth will always offer deeper flavor, but a quality low-sodium store-bought version works well and keeps things simple.
Seasoning is straightforward but effective. Salt and freshly ground black pepper are used to enhance and round out the flavors. A pinch of red pepper flakes adds gentle heat and depth without overpowering the soup.
Step-by-Step Preparation Guide
Start by heating a little olive oil in a medium-sized pot over medium heat. Add the finely chopped onion and cook it slowly, stirring occasionally, until it softens and becomes translucent. This step shouldn’t be rushed—letting the onion sweat and develop sweetness creates a more aromatic base.
Next, stir in the fresh spinach and let it wilt gently. It only takes a couple of minutes for the leaves to collapse and deepen in color. Avoid overcooking at this stage to maintain the spinach’s fresh, green flavor.
Once the greens have softened, add the drained white beans and pour in the vegetable broth. Stir gently to combine all the ingredients evenly. Bring the mixture to a light simmer and let it cook uncovered for about 10 minutes. This gives the flavors time to meld and the beans to warm through.
Take the pot off the heat and blend the soup until silky. An immersion blender makes this easy and mess-free, but if using a countertop blender, work in batches and be cautious with the hot liquid. You can choose to blend the entire batch or leave a portion unblended for added texture.
Once smooth, return the soup to the heat briefly, season it with salt, pepper, and a pinch of red pepper flakes. Stir well, taste, and adjust seasoning to your preference. Ladle into bowls and serve hot, optionally garnished with a drizzle of olive oil or a dusting of chili flakes for a little extra kick.
Recipe Tips & Frequently Asked Questions
Sauté onions low and slow for deeper flavor:
Giving onions time to soften without browning enhances their sweetness and enriches the soup’s base.
Add spinach last to preserve its color and nutrients:
Spinach wilts quickly and becomes vibrant and tender with just a few minutes of heat.
Use cannellini or Great Northern beans for a creamier result:
These varieties blend beautifully and provide the most luxurious texture.
For extra texture, reserve some beans to stir in after blending:
This adds a bit of bite and visual contrast without changing the flavor profile.
Can I use frozen spinach instead of fresh?
Yes, but be sure to thaw and drain it well to avoid a watery soup and muted color.
What type of white beans work best in this soup?
Cannellini, Great Northern, or navy beans are all great options due to their creamy consistency.
How long does this soup keep in the fridge?
Store in an airtight container for up to 3–4 days. Reheat gently on the stovetop or in the microwave.
Can I make this soup completely smooth or leave it chunky?
Absolutely—blend all for a creamy texture or blend half for a chunkier finish.
What to Serve With This Recipe
A warm bowl of this soup begs to be paired with something crisp and satisfying. A thick slice of crusty sourdough or a golden piece of garlic toast is the perfect match, ideal for dipping and soaking up every last drop.
To balance the richness, serve it with a light salad dressed in lemon vinaigrette or balsamic reduction. The acidity cuts through the creamy texture of the soup, keeping the meal light and fresh.
For a heartier option, pair it with a grilled cheese sandwich or a pressed panini—something with sharp cheese or roasted vegetables makes a delicious combination.
As a finishing touch, consider garnishing the soup with freshly grated parmesan, a swirl of chili oil, or a sprinkle of toasted sunflower seeds for crunch and contrast.
Creative Variations
For a richer, more decadent version, stir in a splash of cream or coconut milk after blending. This adds luxurious body and turns the soup into something a little more indulgent.
To deepen the flavor profile, toss in a few sprigs of thyme or a bay leaf while the soup simmers. These herbs lend an earthy, aromatic note that pairs beautifully with the beans and spinach.
Diced potatoes or carrots can be added before blending to increase the soup’s heartiness and thickness. They also contribute a natural sweetness that complements the greens.
Top each bowl with crispy roasted chickpeas, herbed croutons, or a few drops of lemon juice for a surprising twist and added texture.
This spinach and white bean soup is the definition of comfort made easy—a silky, nourishing blend of beans and greens that’s light yet satisfying. It’s adaptable, quick to prepare, and endlessly versatile, making it a perfect choice for both weeknight dinners and weekend lunches. Whether served with a slice of bread or a crisp salad, it’s a dish that always delivers warmth and flavor in every spoonful.
Ingredients
1 can white beans, drained and rinsed
4 cups fresh spinach, washed and trimmed
1 onion, finely chopped
3 cups vegetable broth
Salt and black pepper, to taste
Pinch of red pepper flakes
Instructions
Begin by heating a drizzle of olive oil in a medium pot over medium heat. Add the chopped onion and sauté for 5 to 7 minutes until translucent and fragrant, stirring occasionally to avoid browning.
Toss in the fresh spinach and stir until it begins to wilt, about 2 minutes. Add the drained white beans and pour in the vegetable broth, stirring gently to combine.
Raise the heat to bring the soup to a gentle simmer. Let it cook uncovered for about 10 minutes to allow the flavors to meld. Remove from heat and use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer the mixture in batches to a blender, being cautious with the hot liquid.
Season with salt, freshly ground black pepper, and a pinch of red pepper flakes for a subtle kick. Stir once more, taste, and adjust seasoning if needed. Serve hot, garnished with a swirl of olive oil or a sprinkle of chili flakes if desired.
Spinach and White Bean Soup Recipe
Ingredients
- 1 can white beans drained and rinsed
- 4 cups fresh spinach washed and trimmed
- 1 onion finely chopped
- 3 cups vegetable broth
- Salt and black pepper to taste
- Pinch of red pepper flakes
Instructions
- Begin by heating a drizzle of olive oil in a medium pot over medium heat. Add the chopped onion and sauté for 5 to 7 minutes until translucent and fragrant, stirring occasionally to avoid browning.
- Toss in the fresh spinach and stir until it begins to wilt, about 2 minutes. Add the drained white beans and pour in the vegetable broth, stirring gently to combine.
- Raise the heat to bring the soup to a gentle simmer. Let it cook uncovered for about 10 minutes to allow the flavors to meld. Remove from heat and use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer the mixture in batches to a blender, being cautious with the hot liquid.
- Season with salt, freshly ground black pepper, and a pinch of red pepper flakes for a subtle kick. Stir once more, taste, and adjust seasoning if needed. Serve hot, garnished with a swirl of olive oil or a sprinkle of chili flakes if desired.