White Bean Spinach Soup Recipe

I absolutely love this White Bean Spinach Soup Recipe because it feels like a warm hug in a bowl—comforting, nourishing, and packed with vibrant flavors that somehow taste both fresh and hearty. Whether you’re cozying up on a chilly evening or looking for a simple yet satisfying lunch, this soup hits all the right notes. I first tried this soup on a busy weeknight and ended up making it again the very next day because my family went crazy for it!

You’ll find that the combination of tender white beans, bright spinach, and a hint of lemon juice gives this White Bean Spinach Soup Recipe a refreshing lift while still filling you up. What makes it truly special is how easy it is to whip up with pantry staples and fresh ingredients—you don’t have to be a chef to nail it. Plus, the herbs and the slight tang keep things interesting, so it never feels bland or repetitive, even as leftovers.

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Ingredients You’ll Need

Each ingredient in this White Bean Spinach Soup Recipe plays a key role, from the creamy beans that add protein to the fresh spinach that gives you a boost of green goodness. When shopping, look for fresh, firm spinach and a good-quality vegetable broth for the best results.

• Vegan butter (or olive oil): Adds richness and a silky base; vegan butter gives a nice depth, but olive oil works great and keeps it lighter.
• Yellow onion: Provides sweetness when sautéed; diced small so it melts into the soup texture.
• Garlic: Minced finely to release flavor without overpowering the dish.
• Celery: Adds subtle crunch and freshness; diced medium small for even cooking.
• Herbs de Provence: This unique herb blend lifts the dish with fragrant notes—don’t skip it! If you can’t find it, an Italian seasoning mix is a fine substitute.
• Salt and pepper: Essential for seasoning; adjust to taste as you go.
• Vegetable broth: The soul of the soup; homemade or a low-sodium store-bought broth works beautifully.
• Lemon juice: Adds brightness and cuts through richness—fresh is best.
• Pasta of choice: I love shells or small macaroni because they nestle perfectly among the beans and spinach, but farfalle or elbow works well too.
• Great Northern beans: Creamy and mild-flavored; canned for convenience, just rinse and drain.
• Spinach: Fresh is best for a vibrant pop of color and nutrition; you can also swap kale or Swiss chard if you like.
• Fresh parsley: Finely minced for a fresh herby finish.
• Optional vegan parmesan: For topping; adds a savory, cheesy note that really elevates the final bowl.

Variations

One of the things I love most about this White Bean Spinach Soup Recipe is how easy it is to tweak it to your taste or what you have on hand. Feel free to make it your own and experiment—you’ll find it holds up well to substitutions and tweaks.

• Protein Swap: I’ve swapped White Northern beans for cannellini or navy beans when those were all I had, and it works beautifully.
• Greens Alternative: If spinach isn’t your thing or you want to bulk it up, kale or Swiss chard make wonderful substitutes and add a different texture.
• Herb Variations: I once made it with fresh thyme and rosemary instead of Herbs de Provence and loved the fresh herbal aroma that filled my kitchen.
• Vegan Cheese: For a creamier touch, stirring in vegan cream cheese or topping with vegan parmesan adds an indulgent finish.

How to Make White Bean Spinach Soup Recipe

Step 1: Sauté the Aromatics to Build Flavor

Start by melting the vegan butter in a large pot over medium heat. Once it’s shimmering, add the diced onion and let it soften gently for about 5 to 6 minutes. You want the onions to become translucent and a little sweet but not browned. Then stir in the minced garlic and diced celery, cooking another 5 minutes while stirring occasionally so nothing sticks or burns. This step is where the soul of your soup begins to form, so take your time and enjoy the aroma filling your kitchen!

Step 2: Season and Simmer

Once your veggies are soft and fragrant, sprinkle in the Herbs de Provence, salt, and pepper, stirring to coat everything evenly. Pour in the vegetable broth along with the fresh lemon juice, which adds a vital zesty contrast to the richness. Toss in your chosen pasta, give it all a good stir, then bring the pot to a boil. As soon as it reaches a lively boil, lower the heat to a gentle simmer and cook for about 10 minutes or until the pasta is al dente — tender but with a nice bite.

Step 3: Add Beans, Spinach, and Fresh Herbs

Now, stir in the rinsed Great Northern beans, fresh spinach leaves, and minced parsley. The spinach will wilt down quickly and lend a fresh green burst in every spoonful. Let the soup simmer for an additional 10 minutes so all the flavors meld together, and the beans heat through perfectly. Taste the soup and adjust the seasoning with more salt or pepper if needed before serving.

Step 4: Serve and Enjoy!

Ladle the soup into bowls and finish each serving with a sprinkle of vegan parmesan and an extra pinch of fresh parsley. I love this part because the cheese adds a little indulgence and the parsley keeps things bright and fresh. You’re ready to dig into a bowl of wholesome coziness!

How to Serve White Bean Spinach Soup Recipe

Garnishes

I always top this soup with a generous sprinkle of vegan parmesan and fresh parsley because it adds that lovely savory, cheesy note alongside a bright green pop. Sometimes, I love adding a drizzle of good olive oil or a pinch of red pepper flakes for a little heat.

Side Dishes

This soup pairs wonderfully with crusty bread or garlic toast—perfect for dipping and soaking up every last drop. A light mixed green salad or a simple avocado toast also makes a great complement if you want a fuller meal.

Creative Ways to Present

For special occasions, I like to serve this soup in small hollowed-out bread bowls, which adds a rustic charm. You can also add a swirl of coconut cream or a dollop of pesto for a fancy touch that’ll wow your guests.

Make Ahead and Storage

Storing Leftovers

I let the soup cool completely before transferring it to an airtight container and store it in the fridge for up to 5 days. When reheating, I gently warm it on the stove over medium heat, stirring occasionally to bring it back to life without overcooking any veggies.

Freezing

This soup freezes beautifully, making it a lifesaver for meal prep days. Just cool it fully, pop it into a freezer-safe container, and freeze for up to 6 months. Thaw it overnight in the fridge and gently warm in a pot, adding a splash of broth or water if it’s too thick.

Reheating

When reheating, I like to do it slowly on the stove rather than the microwave. This keeps the pasta from getting mushy and lets the flavors blend beautifully again. If the soup thickens too much, just add a little vegetable broth or water to loosen it up.

FAQs

Final Thoughts

My love for this White Bean Spinach Soup Recipe comes from how effortlessly it turns simple ingredients into a dish that feels special, healthy, and satisfying all at once. I always keep this recipe in my back pocket for those days when I want something quick but still homemade and comforting. If you’re looking for a soup that everyone will enjoy, yet is so easy to customize and make your own, give this one a try—you won’t regret it!

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