Spinach White Bean Soup (Printable Version)

Vibrant green soup rich in spinach, white beans, and fresh veggies for a cozy and healthy dish.

# What You'll Need:

→ Fresh Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 large leek (white and light green parts), sliced
05 - 3 celery stalks, sliced
06 - 2 cups broccoli florets
07 - 1 small zucchini, diced
08 - 5 cups fresh baby spinach (about 5 ounces)
09 - 1 cup fresh parsley leaves
10 - 1/4 cup fresh chives, chopped

→ Legumes

11 - 1 can (15 ounces) white beans (cannellini or great northern), drained and rinsed

→ Liquids

12 - 4 cups vegetable broth (gluten-free if needed)
13 - 1 cup water

→ Seasonings

14 - 1/2 teaspoon dried thyme
15 - 1/2 teaspoon ground black pepper
16 - 1/2 teaspoon sea salt, or to taste
17 - Juice of 1/2 lemon

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, sliced leek, sliced celery, and minced garlic; sauté for 5 minutes until softened and fragrant.
02 - Add broccoli florets and diced zucchini to the pot; cook for another 3 minutes, stirring occasionally.
03 - Add drained white beans, vegetable broth, water, dried thyme, sea salt, and ground black pepper. Bring to a gentle boil, then reduce heat and simmer uncovered for 12 minutes until vegetables are tender.
04 - Add fresh baby spinach, parsley leaves, and chopped chives. Simmer for 2 more minutes until greens are wilted.
05 - Remove from heat. Using an immersion blender, purée the soup until smooth and creamy, or work in batches with a countertop blender.
06 - Stir in lemon juice. Taste and adjust seasoning with additional salt and pepper if needed.
07 - Ladle into bowls and garnish with additional chopped fresh chives.

# Expert Advice:

01 -
  • It tastes restaurant-quality but comes together in under 45 minutes, no fancy techniques required.
  • You'll feel genuinely nourished afterward, not stuffed—there's a difference.
  • The green color is so appealing that even people skeptical of vegetable soups get excited.
02 -
  • Don't add the greens until the very end and don't overcook them, or you'll lose that bright color and fresh flavor that makes this soup special.
  • If your soup tastes a bit flat after blending, that's lemon's job—add it slowly and taste as you go, because acidity can transform everything.
03 -
  • Toast your white beans lightly in the warm oil before adding other vegetables to deepen their subtle nuttiness.
  • Keep the immersion blender at an angle rather than straight down to avoid creating air bubbles that can deflate the creamy texture.
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