For an even richer flavor, consider using homemade chicken or vegetable stock. A swirl of high-quality olive oil or a dollop of Greek yogurt makes a lovely garnish. Feel free to add other vegetables like celery or zucchini to the soup for added nutrition and flavor. This soup freezes beautifully, making it a great option for meal prepping. Adjust the amount of salt and pepper to your liking.
Spinach and White Bean Soup
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PREP TIME20 mins
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COOK TIME27 mins
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TOTAL TIME47 mins
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SERVING2 People
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VIEWS21
Embrace a vibrant, nourishing experience with this Spinach and White Bean Soup. A symphony of fresh spinach, creamy white beans, and aromatic herbs, it's a comforting yet revitalizing dish that will leave you feeling both satisfied and energized. This soup is naturally gluten-free, soy-free, and dairy-free, making it a perfect choice for those with dietary restrictions or anyone seeking a healthy and delicious meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate59 g
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Cholesterol1 mg
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Fiber13 g
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Protein19 g
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Saturated Fat3 g
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Sodium1340 mg
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Sugar4 g
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Fat22 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Vegetables: In a food processor, combine the baby spinach and chopped carrot. Pulse until finely chopped, creating a vibrant base for the soup. (5 minutes)
02
StepSauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped shallot and minced garlic. Cook, stirring frequently, until fragrant and softened, about 2-3 minutes. Be careful not to brown the garlic. (3 minutes)
03
StepBuild the Soup: Stir in the spinach and carrot mixture, chicken stock (or vegetable stock), drained cannellini beans, dried oregano, dried thyme, salt, and pepper. Bring the mixture to a gentle boil, stirring occasionally. (5 minutes)
04
StepSimmer for Flavor: Reduce the heat to low, cover the pot, and let the soup simmer gently for about 20 minutes, stirring occasionally, allowing the flavors to meld and deepen. (20 minutes)
05
StepFinish and Puree: Remove the soup from the heat and stir in the fresh lemon juice. Using an immersion blender, carefully puree the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a regular blender, being cautious when blending hot liquids. (5 minutes)
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RECIPE REVIEWS
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Please Rate
Chance Hahn
Jun 8, 2025I've made this soup several times now, and it's always a hit. I love how healthy and flavorful it is.
Annamarie Gulgowski
Jun 4, 2025The lemon juice really brightens up the flavor of the soup. I'll definitely be making this again!
Austen Barton
Jun 1, 2025I didn't have any shallots on hand, so I used a small onion instead, and it worked out great.
Isabell Lemke
May 11, 2025This soup is so easy to make and tastes amazing! I added a pinch of red pepper flakes for a little heat.