Description
This White Bean Spinach Soup is a hearty and nutritious vegan soup featuring tender white beans, fresh spinach, and aromatic herbs. Perfect for a comforting meal, it combines wholesome ingredients cooked in a flavorful vegetable broth with a touch of lemon juice for brightness. Ready in just 30 minutes, this soup is easy to prepare and perfect for lunch or dinner.
Ingredients
Scale
Main Ingredients
- 4 tbsp vegan butter (or olive oil)
- 1 yellow onion, diced (~1 1/2 cups)
- 2 tsp finely minced garlic (1-2 large cloves)
- 1 1/2 cups celery, diced
- 1 1/2 tsp Herbs de Provence*
- 1-1 1/2 tsp salt
- 1/4-1/2 tsp pepper
- 8 cups vegetable broth
- Half of a lemon, juiced (~2 tbsp)
- 1 cup pasta of choice (shells, macaroni, farfalle, etc)
- 1 15 oz can Great Northern beans*, rinsed and drained
- 4 cups spinach
- 1/4 cup fresh parsley, finely minced
Optional
- Vegan parmesan for garnish
Instructions
- Sauté Vegetables: Heat the vegan butter in a large pot over medium heat. Add the diced onion and sauté for 5-6 minutes until translucent and soft. Then add the minced garlic and diced celery, cooking for an additional 5 minutes while stirring occasionally to tenderize the vegetables and release their flavors.
- Add Herbs and Seasonings: Stir in the Herbs de Provence, salt, and pepper. Mix well to evenly coat the sautéed vegetables with the herbs and spices, enhancing the aromatic base of the soup.
- Add Broth, Lemon, and Pasta: Pour in the vegetable broth, then add the lemon juice and your choice of pasta. Stir thoroughly to combine all ingredients, then bring the mixture to a boil over medium-high heat.
- Simmer Pasta: Once boiling, reduce the heat to low and allow the soup to simmer for about 10 minutes, or until the pasta is cooked al dente and tender but not mushy.
- Add Beans, Spinach, and Parsley: Stir in the rinsed and drained Great Northern beans, fresh spinach, and minced parsley. Continue to cook for another 10 minutes or longer if desired, allowing the spinach to wilt and flavors to meld together.
- Adjust Seasoning and Serve: Taste the soup and adjust the seasoning with more salt or pepper if needed. Serve hot, topped with grated vegan parmesan and additional fresh parsley if desired.
Notes
- Herbs de Provence: This is an herb blend typically containing thyme, basil, rosemary, tarragon, savory, marjoram, oregano, and bay leaf. You can substitute it 1:1 with an Italian seasoning blend or create your own mix using any of these herbs.
- Beans: Cannellini or navy beans can be used instead of Great Northern beans.
- Greens: You can substitute spinach with kale or Swiss chard if preferred.
- Storage: Let the soup cool to room temperature, then store in an airtight container in the refrigerator for up to 5 days. Reheat gently in a saucepan over medium heat.
- Freezer: Cool completely before transferring the soup to an airtight, freezer-safe container. Freeze for up to 6 months. Defrost in the refrigerator overnight and reheat on the stove.
Nutrition
- Serving Size: 1 cup
- Calories: 395
- Sugar: 6.1 g
- Sodium: 1030.5 mg
- Fat: 8.6 g
- Saturated Fat: 1.8 g
- Unsaturated Fat: 6.8 g
- Trans Fat: 0 g
- Carbohydrates: 64.4 g
- Fiber: 16.3 g
- Protein: 18.7 g
- Cholesterol: 0 mg
