Creamy White Bean and Spinach Soup is a comforting, wholesome, and nutritious dish that combines tender white beans with fresh spinach in a velvety, flavorful broth. This soup is perfect for a light lunch, dinner, or a cozy meal during chilly weather. Its creamy texture is achieved without heavy cream, making it lighter yet still indulgent.

Aromatic onions, garlic, and herbs add depth and flavor, while the beans provide protein and fiber, and spinach adds a boost of vitamins. Easy to prepare, this soup is both satisfying and heart-healthy, appealing to vegetarians and anyone seeking a simple, delicious meal.

Why I Love This Recipe

I love this recipe because it is both hearty and light, offering the perfect balance between creamy comfort and nutritious ingredients. The white beans provide a satisfying texture and protein, while the spinach adds freshness and color.

The soup is smooth and flavorful, and its simplicity makes it easy to prepare for busy days. It’s a versatile dish that can be customized with additional vegetables, spices, or toppings, making it a reliable favorite for weeknight dinners or meal prep.

Why It’s a Must-Try Dish

This soup is a must-try because it combines ease of preparation, health benefits, and rich flavor in one bowl. It’s vegetarian, nutrient-dense, and packed with fiber and protein, making it both filling and nourishing.

The creamy texture feels indulgent without the need for heavy cream, and the flavors of garlic, onions, and herbs create a comforting, satisfying taste. It’s perfect for anyone seeking a wholesome, easy-to-make meal that can be enjoyed by the whole family.

Preparation Time and Cooking Time

Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Total Time: 40-45 minutes

Servings and Nutritional Info

Servings: 4-6
Calories: Approximately 220-250 kcal per serving
Course: Main Course or Starter
Cuisine: American/Vegetarian

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 cups cooked white beans (cannellini or navy beans)
• 4 cups vegetable broth
• 2 cups fresh spinach, chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese (optional)
• 1/4 cup unsweetened almond milk or regular milk (optional for extra creaminess)

Cooking Directions

1. Heat olive oil in a large pot over medium heat. Add onions and sauté until translucent, about 3-4 minutes.
2. Add minced garlic and cook for another minute until fragrant.
3. Add white beans, vegetable broth, thyme, rosemary, salt, and black pepper. Stir to combine.
4. Bring to a gentle boil, then reduce heat and simmer for 15-20 minutes.
5. Use an immersion blender to puree the soup slightly for a creamy texture, leaving some beans whole for texture.
6. Stir in chopped spinach and cook for an additional 3-5 minutes until wilted.
7. Optional: Add almond milk or regular milk and Parmesan cheese for extra creaminess. Adjust seasoning to taste.

Step-by-Step Preparation Method

1. Chop onion, garlic, and spinach. Drain and rinse beans if using canned.
2. Heat olive oil and sauté onion until translucent.
3. Add garlic and cook briefly until fragrant.
4. Stir in beans, broth, and dried herbs. Season with salt and pepper.
5. Simmer 15-20 minutes to allow flavors to meld.
6. Partially blend with immersion blender for creaminess.
7. Add spinach and cook until wilted.
8. Stir in optional milk or Parmesan and adjust seasoning.
9. Serve hot with desired garnishes.

How to Serve

Serve hot in bowls with a drizzle of olive oil, a sprinkle of Parmesan cheese, or a few croutons. Pair with crusty bread, a fresh salad, or whole-grain crackers for a complete meal. This soup can also be served as a starter before a main course.

Recipe Tips

• Do not overcook spinach to retain its bright green color and nutrients.
• Use low-sodium broth to control salt levels.
• Partially blending the soup keeps it creamy while retaining some texture.
• Add a squeeze of lemon juice before serving for brightness.

Variations

• Add carrots, celery, or zucchini for extra vegetables.
• Use kale or Swiss chard instead of spinach for a slightly different flavor.
• For a spicier version, add crushed red pepper flakes or a pinch of cayenne.
• Use cannellini beans, navy beans, or great northern beans interchangeably.
• Top with crumbled bacon or sautéed mushrooms for added flavor.

Freezing and Storage

• Refrigerate leftovers in an airtight container for up to 3 days.
• Freeze in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
• If frozen, add fresh spinach when reheating to maintain texture and color.

Special Equipment Needed

• Large pot or Dutch oven
• Cutting board and sharp knife
• Wooden spoon or spatula
• Immersion blender (optional)
• Measuring cups and spoons

Frequently Asked Questions (FAQ)

1. Can I use canned beans?
   Yes, rinse and drain canned beans before adding to the soup.
2. Can I make this soup vegan?
   Yes, omit Parmesan or use a vegan alternative and choose plant-based milk.
3. Can I make this soup ahead of time?
   Yes, it can be prepared a day in advance and reheated gently.
4. Can I freeze this soup?
   Yes, freeze in portions and add fresh spinach when reheating.
5. How can I make the soup extra creamy?
   Partially blend with an immersion blender or add milk, cream, or a dollop of yogurt before serving.

Conclusion

Creamy White Bean and Spinach Soup is a nutritious, comforting, and easy-to-make dish perfect for weeknight dinners or cozy meals. The combination of tender beans, fresh spinach, aromatic herbs, and optional Parmesan creates a flavorful, satisfying soup that is both hearty and light. Its versatility, quick preparation, and healthful ingredients make it a must-try for anyone seeking a wholesome, delicious, and satisfying vegetarian meal.