White Bean Spinach Soup

This White Bean Spinach Soup is one of the tastiest vegetable-based flavorful broths our family loves.

This chunky tomato-based broth is loaded with spinach and beans and comes together pretty quick with fresh vegetables to make a filling hearty delicious bowl.

Perfect any time of the year to warm you up and the possibilities of the mix-in suggestions are endless using this simple basic recipe for the broth.

Any beans can be used white beans, chickpeas, black beans, kidney beans, pinto beans, or even lentils!

Although this is a meatless version, the addition of meat is just one of our several suggestions below so don't miss reviewing substitutions and additions.

Your printable copy of this delicious easy soup recipe is available by scrolling down to the bottom of this post.

Step By Step

1. saute onions and garlic together in oil for around 2 to 3 minutes just until fragrant
2. add all ingredients to the pot except spinach and beans
3. simmer 40 minutes
4. add the beans and spinach for 10 more minutes at the end
5. ladle into bowls,
6. garnish with cheese and parsley if desired

Ingredients You Will Need exact measurements in the recipe card that's printable below

• vegetable broth
• cloves of minced garlic
• sliced carrots
• onion
• can of whole tomatoes chopped or fresh plum tomatoes chopped
• granulated garlic powder
• tomato juice or tomato sauce
• celery
• salt and pepper to taste
• cannellini beans drained and rinsed 
• baby spinach rinsed 
• Garnish: freshly grated Pecorino Romano cheese (for serving) chopped fresh flat-leaf parsley

Additions and Mix-in Suggestions for this Soup

• green beans
• chickpeas
• peas
• mixed frozen vegetables
• kale
• escarole
• curly cabbage sliced fine
• pinto beans
• black beans
• 15 beans dried beans cooked
• not a bean lover? use another vegetable or add barley
• substitute cooked rice for pasta
• use any meats IE boneless beef, boneless pork, leftover chicken or turkey, or any parts of the chicken (raw or cooked to make the broth)
• any cooked pasta you prefer we used orecchiette
• Tip: if you want a creamier white bean soup cook the beans longer and also puree around 1 cup of beans and add them back into the soup

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How To Make the Best Tasting Soup

As I mentioned previously, anything can be added to your taste to make soup, the best-tasting soup is to test as it's simmering to add more or less seasoning.

Soup gets lots of flavors from the amount of seasoning and sauteed vegetables you add, so don't be afraid to adapt this with more or less garlic and onion.

Everyone has a different opinion on what tastes great to them more salt, less salt or even a healthy pinch of cayenne pepper may be your favorite in your soups so add it for a little heat and spicy flavor.

One last thing we do add that we love, grated cheese on top when ladling into the bowls

White Bean Spinach Soup

Yield: 10

Author: Claudia Lamascolo

Prep time: 10 MinCook time: 39 MinTotal time: 49 Min

This White Bean Spinach Soup is so comforting and bursting with flavorful vegetable broth

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion cut in half
• 4 cloves of minced garlic
• 7 cups vegetable broth (you can use chicken however this is a nonmeat soup)
• 1- 28 ounce can of whole tomatoes chopped ( use 6 fresh plum tomatoes)
• 1 tablespoon granulated garlic powder
• 1 cup sliced carrots
• 1 cup of tomato juice (like V8) or tomato sauce in a can
• 1 stalk celery minced
• salt and pepper to taste
• 3 cans (12 or 15 ounces) rinsed and drained cannellini beans or any other white beans you prefer
• 4 cups of baby fresh spinach leave rinsed (or another green you prefer like kale, swiss chard, escarole)
• Garnish:
• 3/4 cup fresh grated Pecorino Romano cheese (for serving)
• 3 tablespoons chopped fresh flat-leaf parsley

Instructions

1. In a large dutch oven soup pot heat the oil and saute onion and garlic for 2 to 3 minutes.
2. In the same pot add the vegetable broth (or chicken broth), and granulated garlic powder, and then add chopped tomatoes, chopped celery stalk, and sliced carrots.
3. Stir in the tomato juice or sauce and any other ingredients listed or suggested except for the beans and spinach.
4. Simmer until vegetables are soft around 30 minutes.
5. Season with salt, and pepper to taste.
6. Wash the spinach leaves.
7. Add the beans and spinach and simmer for around 10 more minutes until wilted and the beans are heated through.
8. Note: if the soup gets too thick for your preference add more broth or water and adjust the seasonings.
9. Add the salt and pepper to your taste.
10. Ladle into bowls and garnish with cheese and parsley.

Notes

Additions and Mix-in Suggestions for this Soup

• green beans
• chickpeas
• peas
• mixed frozen vegetables
• kale
• escarole
• curly cabbage sliced fine
• pinto beans
• black beans
• 15 beans dried beans cooked
• not a bean lover? use another vegetable or add barley
• substitute cooked rice for pasta
• use any meats IE boneless beef, boneless pork, leftover chicken or turkey, or any parts of the chicken (raw or cooked to make the broth)
• any pasta you prefer we used orecchiette
• Tip: if you want a creamier white bean soup cook the beans longer around 15 minutes on a low simmer also puree around 1 cup of beans and add them back into the soup

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