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
2017-01-11 19:50:05
Serves 8
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Nutrition Facts
Serving Size
286g
Servings
8
Amount Per Serving
Calories 148
Calories from Fat 34
% Daily Value *
Total Fat 4g
6%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 925mg
39%
Total Carbohydrates 23g
8%
Dietary Fiber 4g
17%
Sugars 2g
Protein 7g
Vitamin A
29%
Vitamin C
13%
Calcium
6%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1 large white onion, finely diced
- 1 teaspoon thyme, dried
- 1 teaspoon basil, dried
- 4 cups vegetable stock
- 2 cups water
- 2 bay leaves
- 1 cup uncooked pasta, such as orzo or tripoline
- 3 cups baby spinach, roughly chopped
- 2 cups cooked navy beans
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup fresh parsley, chopped
Instructions
- 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.
- Add the salt, pepper, garlic, thyme, bay leaves, and basil. Stir to combine and cook for two minutes.
- Add the vegetable stock and water; bring to a boil.
- Add the pasta and stir to combine. Allow the pasta to cook for six to eight minutes.
- Next, add the navy beans and spinach. Stir to combine.
- Cook for two more minutes or until pasta is cooked and the spinach has wilted.
- Turn off the heat and stir in the chopped parsley.
- Serve immediately.
Notes
- 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 http://www.lordbyronskitchen.com/
That soup looks just terrific! Pinning it for later, hubby will absolutely love it if he finds it on the table.
Thank you. 🙂
It’s still cold up here in the NW. This looks like a perfect recipe to warm up with! I love the simplicity of the ingredients. Comfort home cookin’ at it’s best!
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.
This soup sounds Amazing! I love spinach and white beans so putting them in a soup just sounds so appealing! And anything that can be made ahead I’m all about as well. Perfect tasty, healthy go to dinner!
This soup looks perfect for a cold night!!! Here’s to hoping for a few more cold nights, so this recipe can happen!!!
I don’t make soups enough! But this Spinach and White Bean Soup looks and sounds incredible!
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?
This is my kind of soup! Spinach grows not far from where I live, so I’m fortunately to have lovely fresh spinach all year round. Which means I have no excuse not to make this soup!
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.
I love white beans. So nutritious. I grew up eating beans almost every week. I love that you added thyme.. I must try that next time. Sounds very flavorful
We love hearty soups like this for dinner. i make something similar with chickpeas without spinach. Will try adding spinach next time.
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!
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.
I love soup with substance, and between the beans and the pasta, this fits the bill. I’d love a big bowl for dinner tonight!
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!
Convert this to an Instant Pot recipe and I am there!
Mmm! This soup looks delicious!! I wonder if I can substitute kale for the spinach- I have a lot of kale in the refrigerator and while kale salad is always yummy this soup is calling my name!
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!
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.