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Delicious, hearty, and full of nutritious ingredients – Spinach and White Bean Soup is good for you and has just the right balance of vegetables, protein, and carbohydrates.  A well rounded, feel-good, dinner for all!

Spinach is no stranger to our dinner table; I use spinach quite frequently, but in our neck of the woods, it can be difficult to find fresh spinach that still looks and tastes fresh.  In the winter months, our spinach is imported and not as ‘green’ as I’d prefer it to be.

When I saw fresh baby spinach leaves at the grocery store just recently, I had to have them.  Usually, in the colder months, I stick to frozen spinach for my cooking needs.  And even though frozen spinach is great, there’s nothing like the taste of fresh spinach – especially in a soup like this one.

Speaking of soup, this one is simply delicious!  Even though the three main ingredients – spinach, beans, and pasta – are prevalent in the dish, the broth was my favourite part; it was just right for dunking a piece of crusty bread into!

This particular soup was a part of one of my many weekend meal prep sessions.  We like to eat wholesome, real meals even on busy, tired weeknights after a long day at the office or at school.  Preparing dishes such as this one and freezing them immediately, provides us with fresh tasting meals during the week.

I will take the frozen soup out of the freezer and place it into the refrigerator before I leave for work in the morning.  On my way home, I’ll stop and pick up a freshly baked bread stick, and before long, I’ve got a warm, hearty, home-cooked dinner on the table.  If that wasn’t reward enough, there’s also less dishes!  #weeknightwin

Spinach and White Bean Soup
Serves 8
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
148 calories
23 g
0 g
4 g
7 g
1 g
286 g
925 g
2 g
0 g
4 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 148
Calories from Fat 34
% Daily Value *
Total Fat 4g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg
Sodium 925mg
Total Carbohydrates 23g
Dietary Fiber 4g
Sugars 2g
Protein 7g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 tablespoons extra virgin olive oil
  2. 3 cloves garlic, minced
  3. 1 large white onion, finely diced
  4. 1 teaspoon thyme, dried
  5. 1 teaspoon basil, dried
  6. 4 cups vegetable stock
  7. 2 cups water
  8. 2 bay leaves
  9. 1 cup uncooked pasta, such as orzo or tripoline
  10. 3 cups baby spinach, roughly chopped
  11. 2 cups cooked navy beans
  12. ½ teaspoon salt
  13. ¼ teaspoon black pepper
  14. ¼ cup fresh parsley, chopped
  1. In a heavy bottomed stock pot, over medium heat, add the olive oil and onions. Sauté for five minutes until the onions are translucent but not browned.
  2. Add the salt, pepper, garlic, thyme, bay leaves, and basil. Stir to combine and cook for two minutes.
  3. Add the vegetable stock and water; bring to a boil.
  4. Add the pasta and stir to combine. Allow the pasta to cook for six to eight minutes.
  5. Next, add the navy beans and spinach. Stir to combine.
  6. Cook for two more minutes or until pasta is cooked and the spinach has wilted.
  7. Turn off the heat and stir in the chopped parsley.
  8. Serve immediately.
  1. Note: This soup is a great freezer-friendly soup and can easily be reheated. Served with some crusty bread or some good crackers, this is a complete, wholesome meal.
Lord Byron's Kitchen

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This Post Has 20 Comments

  1. I love soup when the weather is cold, so I have been looking for some hearty soups to make recently. This one looks like a soup I would really enjoy. White beans are my favorite.

  2. This looks so delicious and I love how I have most of the ingredients in my fridge/pantry right now. I would have to sub the navy beans for something else (I don’t have any at the moment). Do you think garbanzo would work?

  3. I love meals like this. In winter, we always have a soup of the week. Like you, we make it on the weekend, after we have been shopping. A nice way to spend Saturday afternoon and it does make for an easy meal mid-week. The key is being organized on the weekend.

    I do like this soup. So healthy and full of taste.

  4. I am pinning this recipe ASAP! I don’t care what time of year it is, looking at a delicious looking soup like yours makes me crave its hearty comfort. Sometimes if I can’t get fresh spinach we like to use Tuscan kale torn into bits. It really holds up well in soup. And bread such as yours is a must with soup!! Clean up every single drop!

  5. It’s perfect weather for soups here. It’s cool and my family likes to keep our dinner’s light. I would love to try this soup one of these days. A perfect medley of flavors.

  6. What a nourishing and wonderful soup. I am a tad odd that I don’t like the texture of wilted spinach but I am sure I could switch things up and puree it up into the soup – as I do love the flavour!

  7. I think we are kindred spinach spirits. We only ever used frozen spinach at home growing up for spinach dip and making puff pastry feta and spinach pies. It is still good but wow the flavor is different. the only thing I would change about fresh spinach is how much it shrinks when you cook it. 10 cups of fresh spinach makes like 3 spoonfuls when sauteed. LOL. But I would still buy it in bulk! This soup looks great and is perfect for a weeknight. Protein from the beans, filling from the pasta, and healthy from the greens. If only I could have a crusty bread fairy bring me a hot loaf every evening!

  8. I am in love with this soup Byron. My two lovely boys would eat any soup that has pasta in it and this also has one of their other favorite ingredient, the spinach. They love green food (no, they are not Irish) and this would be something I can pack for their lunch boxes.

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