There’s something almost poetic about a simple bowl of soup—especially when it’s this Spinach and White Bean Soup. It’s warm, cozy, and somehow feels like a hug in a bowl (without the calories of one too many bread rolls).
I first made this soup one chilly spring evening when the farmers’ market was overflowing with bright, fresh spinach. I tossed it into my pot alongside creamy white beans and a swirl of good olive oil. Let’s just say it didn’t take long for my kids to show up at the dinner table, noses in the air, saying, “What smells so good, Mom?”
This soup is light yet filling, thanks to the beans, and its garlicky, herb-infused broth brings everything together beautifully. If you’re looking for something quick, wholesome, and deeply satisfying, this is the soup you’ll keep coming back to.
Table of Contents
Why You’ll Love This Spinach and White Bean Soup
- Quick and easy: Ready in about 20 minutes—perfect for busy weeknights.
- Nutritious and hearty: Packed with plant-based protein and iron.
- Budget-friendly: Made mostly from pantry staples.
- Customizable: Add pasta, lemon juice, or parmesan for a twist.
- Family-approved: Even the little ones love it with a slice of crusty bread.
If you love soups like my Creamy Tuscan Chicken Soup or Pumpkin Carrot Soup, this one’s going to fit right in your recipe rotation.
What Does Spinach and White Bean Soup Taste Like?
Think of it as the perfect balance between earthy and bright. The white beans lend a creamy, hearty texture without any cream, while the spinach adds a fresh, green vibrance. The garlic and thyme work their quiet magic in the background, creating an aromatic broth that’s both soothing and savory.
It’s light enough for lunch but satisfying enough to stand alone as dinner. I love pairing it with a thick slice of buttered sourdough or even spooning it over rice when I’m extra hungry.
Ingredients You’ll Need for Spinach and White Bean Soup
When it comes to making this Spinach and White Bean Soup, the beauty lies in its simplicity. You don’t need fancy ingredients or hours in the kitchen—just a few wholesome staples you probably already have tucked in your pantry and fridge. What I love about this recipe is that it proves how everyday ingredients can come together to create something that tastes like a warm hug on a busy weeknight.
Here’s what you’ll need to bring this comforting soup to life:
- 1 tablespoon olive oil – A good drizzle of olive oil is the flavor foundation of this soup. It helps the garlic and onions release their aroma, creating a base that smells like home.
- 2 cloves garlic, minced – Garlic is the heart of so many comforting dishes. It adds that unmistakable depth and warmth that ties everything together. If you love garlicky flavors, try it next in my Creamy Garlic Beef Pasta—it’s another reader favorite.
- 1 small onion, diced – Onions add a mellow sweetness once sautéed. You’ll notice how they soften and turn translucent, blending seamlessly into the broth.
- 1 can (15 ounces) white beans, drained and rinsed – Cannellini beans are ideal here. They’re creamy, mild, and hold their shape perfectly. Navy or great northern beans also work if that’s what you have. These beans bring protein, fiber, and that velvety texture that makes Spinach and White Bean Soup so satisfying.
- 4 cups vegetable broth – Choose a low-sodium broth if possible, so you can adjust the salt level to your liking. The broth is the backbone of the soup, absorbing the garlic and herbs beautifully. You can also use homemade stock if you have it simmering from another recipe like my Chicken Tortellini Soup.
- 2 cups spinach, chopped – Fresh spinach is best, but frozen will do in a pinch. The spinach wilts down quickly and adds a burst of color and nutrients. It’s that touch of freshness that keeps the soup from feeling too heavy.
- 1 teaspoon dried thyme – Thyme adds a gentle, earthy note that pairs wonderfully with white beans. If you prefer, fresh thyme can be used—just double the amount.
- Salt and pepper to taste – Don’t skip the tasting step at the end! A good sprinkle of salt and pepper enhances all the flavors. For a little heat, a dash of crushed red pepper flakes works wonders.
Each ingredient plays its part in making this Spinach and White Bean Soup both comforting and nourishing. You can easily double the recipe for meal prep or add your own twist—think a handful of pasta, a squeeze of lemon, or a dusting of parmesan cheese before serving.
How to Make Spinach and White Bean Soup (Step by Step)
You’ll be amazed how quickly this comes together:
- Heat the olive oil in a medium pot over medium heat.
Add the garlic and onion and sauté for about 3 minutes, until fragrant and slightly golden. Your kitchen should smell heavenly right about now. - Add the beans, broth, and thyme.
Stir gently and bring the mixture to a boil. This is when the flavors begin to blend into something wonderful. - Lower the heat and let it simmer for 10 minutes.
The broth will take on a slightly thicker, more velvety texture as the beans soften. - Stir in the spinach and cook until wilted, about 2 minutes.
You’ll see that gorgeous green color bloom instantly. - Season with salt and pepper to taste.
Serve it piping hot, maybe with a drizzle of olive oil or a sprinkle of grated parmesan if you’re feeling fancy.
And that’s it. A wholesome, weeknight dinner that comes together faster than you can finish an episode of your favorite show.
Tips and Tricks for Perfect Spinach and White Bean Soup
- Add lemon juice: A squeeze of fresh lemon right before serving brightens everything up.
- Use fresh herbs: Swap thyme for basil, parsley, or rosemary for a different flavor spin.
- Creamier version: Mash a few beans before adding the spinach. Instant creaminess—no dairy needed.
- Make it a meal: Add cooked pasta or rice to bulk it up.
- For meat lovers: A bit of cooked bacon or sausage adds extra richness.
Don’t worry if your broth looks thin at first—it thickens naturally as it cools a bit. Patience pays off here.
Storage and Reheating
Leftovers? You’ll be thrilled to know this soup tastes even better the next day.
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Keeps beautifully in the freezer for up to 2 months.
- Reheat: Warm gently on the stove, adding a splash of broth or water if it’s too thick.
FAQs
Can I use dried beans instead of canned?
Absolutely! Just soak and cook them ahead of time. You’ll need about 1 ½ cups of cooked beans.
Can I make this in a slow cooker?
Yes, you can! Combine all ingredients except spinach, cook on low for 4–5 hours, then stir in spinach at the end until wilted.
What can I serve with it?
Crusty bread, garlic toast, or a side of roasted veggies are perfect companions.
Conclusion
This Spinach and White Bean Soup is everything I love about simple home cooking—nutritious, affordable, and bursting with flavor. It’s one of those recipes that reminds you just how satisfying it can be to cook something from scratch, even on your busiest days.
Whether you’re curled up by the window on a rainy night or meal-prepping for the week ahead, this soup has you covered.
So go ahead—grab your favorite pot and give it a try. And if you do, I’d love to hear how it turned out! Leave a comment or tag me on social media with your own version.
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Spinach and White Bean Soup – The Best Cozy Weeknight Dinner
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Spinach and White Bean Soup is a light yet filling soup with a garlicky, herb-infused broth. The tender white beans add heartiness, while the fresh spinach brings a bright, wholesome touch — perfect for a quick and comforting meal.
Ingredients
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 can (15 oz) white beans, drained and rinsed
- 4 cups vegetable broth
- 2 cups spinach, chopped
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
1. Heat olive oil in a pot over medium heat. Sauté garlic and onion until fragrant and translucent, about 3 minutes.
2. Add white beans, vegetable broth, and thyme. Stir to combine and bring to a boil.
3. Reduce heat and let simmer for 10 minutes to allow the flavors to meld.
4. Stir in chopped spinach and cook until wilted, about 2 minutes.
5. Season with salt and pepper to taste.
6. Serve hot and enjoy this light, protein-rich soup.
Notes
Use cannellini or great northern beans for the creamiest texture.
For extra flavor, add a splash of lemon juice or a sprinkle of Parmesan before serving.
Make it heartier by adding small pasta, diced potatoes, or carrots.
This soup keeps well in the fridge for up to 3 days and freezes beautifully for up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 3g
- Sodium: 420mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: spinach and white bean soup, vegetarian soup, healthy soup, quick meal
