Spinach & White Bean Soup

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 4 (main course)

Ingredients:

Olive oil – 2 tablespoons

Yellow onion, finely diced – 1 medium

Carrots, diced – 2 medium

Celery stalks, diced – 2

Garlic cloves, minced – 3

Tomato paste – 1 tablespoon

Dried thyme – 1 teaspoon

Dried oregano – 1 teaspoon

Crushed red pepper flakes – 1/4 teaspoon (optional)

Bay leaf – 1

Vegetable broth – 6 cups

Canned cannellini or great northern beans, drained and rinsed – 2 x 15 oz cans

Fresh baby spinach – 4 cups lightly packed

Salt and black pepper – to taste

Lemon juice – 1 to 2 tablespoons

Grated parmesan – 1/4 cup (optional)

Extra olive oil – for serving (optional)

Instructions:

Sauté onion, carrots, and celery in olive oil until softened.

Add garlic, tomato paste, thyme, oregano, and red pepper flakes; cook briefly.

Pour in broth, add bay leaf and beans, and simmer 15–20 minutes.

Lightly mash some beans in the pot for a thicker texture, if desired.

Stir in spinach to wilt, then season with salt, pepper, and lemon juice.

Remove bay leaf and serve hot with parmesan and a drizzle of olive oil.

Nutrition (Calories)Approx. 260–320 calories per serving, best for light lunches or simple dinners, high in fiber and protein, naturally vegetarian, and easy to adapt for dairy-free diets.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4

Course: Main Course

Cuisine: American

Calories: 250

Notes

Pro Tip:
Let the soup rest for 10 minutes off the heat before serving; the flavors settle and the beans become even more creamy and tender.