Spinach and White Bean Soup

Why Make This Recipe

Spinach and White Bean Soup is a delicious and healthy meal option. This soup is rich in nutrients, as it includes fresh spinach and protein-packed white beans. It’s perfect for a quick lunch or a comforting dinner. Plus, it’s easy to make and can be prepared in about 30 minutes. If you are looking for a way to enjoy more vegetables in your diet or need a warm dish, this soup is a great choice.

How to Make Spinach and White Bean Soup

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups fresh spinach
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Juice of 1 lemon (optional)

Directions:

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until it softens, about 5 minutes.
3. Stir in the minced garlic and cook for an additional minute.
4. Pour in the vegetable broth and bring it to a boil.
5. Add the white beans, thyme, salt, and pepper.
6. Reduce the heat and let it simmer for 10 minutes.
7. Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
8. Add lemon juice if desired and serve warm.

How to Serve Spinach and White Bean Soup

This soup can be served on its own or with a side of crusty bread. A sprinkle of Parmesan cheese on top can add extra flavor. For a more filling meal, consider serving it with a simple salad.

How to Store Spinach and White Bean Soup

To store leftover soup, let it cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze the soup for up to 3 months. When ready to eat, just reheat on the stove or in the microwave.

Tips to Make Spinach and White Bean Soup

• Feel free to use any kind of white beans, such as cannellini or navy beans.
• You can add other vegetables like carrots or celery for more flavor and nutrition.
• If you like it spicy, consider adding a pinch of red pepper flakes.

Variation

You can make a creamy version of this soup by blending a portion of it after cooking. This will give it a smooth texture while still having chunks of beans and vegetables.

FAQs

1. Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Just make sure to thaw it and drain any excess water before adding it to the soup.

2. Is this soup gluten-free?
Yes, this Spinach and White Bean Soup is gluten-free as long as you use gluten-free vegetable broth.

3. Can I make this soup vegan?
Yes, this recipe is already vegan-friendly as it uses vegetable broth and does not contain any animal products.

Spinach and White Bean Soup

A delicious and healthy soup rich in nutrients, perfect for a quick lunch or comforting dinner.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Cuisine: American, Healthy

Calories: 180

Ingredients Method Notes

Ingredients

  

Soup Base

• 1 tablespoon olive oil For sautéing.
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth Use gluten-free if necessary.

Main Ingredients

• 1 can white beans, drained and rinsed 15 oz can, any variety like cannellini or navy beans.
• 4 cups fresh spinach Can substitute with thawed frozen spinach.
• 1 teaspoon dried thyme
• to taste Salt and pepper

Method

 

Preparation

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until it softens, about 5 minutes.
3. Stir in the minced garlic and cook for an additional minute.

Cooking

1. Pour in the vegetable broth and bring it to a boil.
2. Add the white beans, thyme, salt, and pepper.
3. Reduce the heat and let it simmer for 10 minutes.
4. Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
5. Add lemon juice if desired and serve warm.

Notes

This soup can be served on its own or with a side of crusty bread. A sprinkle of Parmesan cheese on top can add extra flavor. To store leftover soup, let it cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.