This creamy Spinach White Bean Soup is a cozy, nutrient-packed meal that’s perfect for busy days.
Packed with plant-based protein, fiber, and healthy fats, it supports digestion and keeps you satisfied.
Quick, simple, and full of flavor, this soup is an ideal choice for everyday cooking, meal prep, or a comforting weeknight dinner.
Spinach White Bean Soup
Equipment
- 1 large pot
- 1 knife
- 1 Cutting board
- 1 Immersion Blender or Regular Blender
- 1 Measuring Cup
- 1 tablespoon
Ingredients
- 4 cups vegetable broth
- 1 cup cannellini beans rinsed and drained
- 2 cloves garlic minced
- 1 medium yellow onion diced
- 1 medium russet potato peeled and diced
- 2 cups fresh spinach
- 1 teaspoon cumin
- Salt and black pepper to taste
- 1 tablespoon olive oil
Instructions
- Prepare Your Ingredients: Start by gathering all your ingredients on your countertop. Dice the yellow onion finely so it cooks evenly and releases its natural sweetness. Peel the russet potato and cut it into small, uniform cubes to ensure they soften quickly during cooking. Mince the garlic cloves finely, allowing their aroma to infuse the soup. Rinse the cannellini beans thoroughly under cold water and set them aside. Wash the fresh spinach leaves, removing any tough stems, and pat them dry.
- Sauté the Onion: Place a large pot on the stove over medium heat. Add the olive oil, letting it warm until it shimmers but doesn’t smoke. Add the diced onion to the pot and stir it gently. Cook for approximately 3 minutes, stirring frequently, until the onion becomes translucent and fragrant. This step builds a flavorful base for your soup.
- Add the Garlic: Once the onion is soft and slightly golden, add the minced garlic to the pot. Stir continuously to prevent burning, cooking for about one minute until the garlic becomes aromatic. The garlic will blend with the onion, creating a rich, savory foundation for the soup.
- Combine Broth and Potatoes: Pour the vegetable broth into the pot, ensuring it covers the vegetables evenly. Add the peeled and diced potato next. Stir well to distribute the potatoes throughout the broth, allowing them to start softening as the soup heats.
- Add Beans and Seasonings: Gently add the rinsed cannellini beans into the pot.Sprinkle in the cumin, salt, and freshly ground black pepper according to your taste. Stir everything together carefully to combine the flavors. This mixture will simmer and absorb the aromatic seasonings.
- Bring to a Gentle Boil: Increase the heat slightly and bring the soup to a gentle boil. Watch closely to prevent it from overflowing. Once it begins to bubble lightly, reduce the heat to maintain a low boil. Cover the pot partially with a lid and let the soup cook for about 30 minutes. During this time, the potatoes will soften completely, and the flavors will meld beautifully.
- Add the Spinach: After 30 minutes, remove the pot from heat and add the fresh spinach leaves on top of the hot soup. Stir gently, allowing the residual heat to wilt the spinach. This preserves its vibrant green color and delicate flavor while adding essential vitamins and minerals to the soup.
- Blend to Creamy Perfection: Carefully use an immersion blender directly in the pot to puree the soup until smooth and creamy. Blend slowly at first to avoid splashing, then increase speed for a uniform texture. If you don’t have an immersion blender, allow the soup to cool slightly and transfer it in batches to a regular blender. Leave a small vent at the top to let steam escape safely, then blend until silky smooth. Return the soup to the pot afterward.
- Taste and Adjust Seasoning: After blending, taste the soup and adjust the seasoning if necessary. Add a pinch more salt, pepper, or cumin as desired. Stir well to incorporate any additional seasoning.
- Serve and Enjoy: Ladle the creamy soup into bowls while it’s still warm.You can garnish with a drizzle of olive oil, a few fresh spinach leaves, or a sprinkle of freshly ground black pepper for added appeal. This soup is perfect as a comforting dinner, a quick lunch, or even for meal prep. Store any leftovers in an airtight container in the refrigerator for up to five days.
Notes
- Use fresh spinach for the best flavor and vibrant color, but baby spinach can be used as a shortcut.
- Cannellini beans can be substituted with navy beans or great northern beans if needed.
- For a creamier texture, add a splash of unsweetened plant-based milk after blending.
- Adjust salt and cumin gradually to suit your taste preferences.
- If using a regular blender, always let the soup cool slightly to prevent accidents from steam.
- This soup is naturally vegan, gluten-free, and packed with protein and fiber.
Chef’s Secrets for Flavor Depth
To elevate the flavor of this Spinach White Bean Soup, start by carefully sautéing the onions until translucent and slightly golden.
This simple step creates a rich, savory base.
Always mince garlic finely and add it toward the end of sautéing to prevent bitterness.
For an extra layer of warmth, try lightly toasting the cumin in the olive oil before adding broth—it releases aromatic oils that enhance the soup’s depth.
Using well-rinsed, high-quality canned beans ensures a creamy consistency without adding excess starch or sodium.
Finally, letting the soup rest for a few minutes after blending allows the flavors to harmonize beautifully.
Serving Suggestions for Enjoyment
This soup pairs wonderfully with warm, crusty bread or garlic toast for dipping.
A simple side salad with lemon vinaigrette adds a refreshing contrast to the creamy texture.
For a protein boost, consider topping the soup with roasted chickpeas, a sprinkle of nutritional yeast, or a dollop of vegan yogurt.
Adding a few red pepper flakes or a drizzle of chili oil can provide a gentle kick for those who enjoy spice.
Serve piping hot to fully enjoy the comforting aroma and silky texture, making it a perfect choice for cozy evenings or casual gatherings.
Storage Tips to Keep Fresh
Store leftover soup in an airtight container in the refrigerator for up to five days.
Let it cool to room temperature before sealing to avoid condensation and preserve flavor.
For longer storage, freeze the soup in individual portions for up to three months; thaw overnight in the refrigerator and reheat gently on the stove.
When reheating, stir occasionally and add a splash of vegetable broth or water if it thickens too much.
Avoid boiling during reheating to maintain the creamy texture.
Proper storage ensures the soup remains just as flavorful and satisfying as when freshly made.
Frequently Asked Questions
1. Can I use frozen spinach instead?
Yes! Frozen spinach works well and can be added directly to the pot after simmering. Just make sure to thaw and squeeze out excess water to prevent the soup from becoming too watery. Adjust seasoning as frozen spinach may slightly dilute the flavor.
2. Is this soup suitable for meal prep?
Absolutely! This soup is excellent for meal prep. It keeps well in the refrigerator for up to five days and freezes perfectly in portions. Reheat gently for a quick, nutrient-packed lunch or dinner.
3. Can I make it without an immersion blender?
Yes, you can use a regular blender. Allow the soup to cool slightly, then blend in batches with a vent for steam to escape. Be careful while handling hot liquid to avoid spills or burns.
4. Can I add other vegetables?
Definitely! Carrots, celery, or zucchini can be added during the simmering stage. Cut them into small pieces to ensure even cooking. These additions enhance nutrition and add more texture.
5. How can I make it extra creamy?
For a richer, creamier texture, add a splash of unsweetened plant-based milk, coconut milk, or a spoonful of cashew cream after blending. Blend again gently to incorporate and create a silky finish.
