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 AND WHITE BEAN SOUP
Spinach is no stranger to our dinner table. We use spinach quite frequently. But, where we live, 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. Frozen spinach is great. But, 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 spinach, beans, and pasta are prevalent, the broth was my favourite part. It was just right for dunking a piece of crusty bread into!
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INGREDIENTS NEEDED TO PREPARE THIS RECIPE
The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.
- Olive Oil – This is used to get the onions and garlic started. You’ll want to sauté those first so that they are fragrant and partially cooked.
- Garlic – Two cloves, finely minced
- Onion – I used a large white onion, but you can use shallots or yellow onion too. All in all, it’s about a cup of diced onions.
- Herbs & Seasonings – Dried thyme and basil help to deepen the flavour of the broth. Bay leaves add that special note of homestyle cooking. And, of course, you’ll need salt and pepper to season.
- Vegetable Stock – I wanted to keep the soup vegetarian. You can use chicken stock if you wish. Some stocks are very salty, so don’t add extra salt without tasting the soup first.
- Pasta – Uncooked pasta is needed here. Any pasta will do, but the smaller the shape, the better.
- Navy Beans – Use canned beans to make it easier, but if you have cooked beans on hand that you prepared yourself, use those. Have you tried my Instant Pot recipe for fast cooking dry beans?
- Spinach – Fresh is always best, but you can certainly use frozen too. One package of frozen will work fine.
HOW TO MAKE SPINACH AND WHITE BEAN SOUP
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.
MAKE A WEEKNIGHT DINNER EASY!
This particular soup was a part of one of my many weekend meal prep sessions. We like to eat real meals even on busy, tired weeknights. By real, I mean homemade and not fast food. It’s so delicious 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 set it on the lowest shelf in the fridge. Do this before you leave for work in the morning. On my way home, I’ll stop and pick up a fresh baguette. 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!
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Spinach and White Bean Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1 large white onion, finely diced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 4 cups vegetable stock
- 2 cups water
- 2 whole 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
Nutrition
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valmg @ From Val's Kitchen says
That soup looks just terrific! Pinning it for later, hubby will absolutely love it if he finds it on the table.
byronethomas@gmail.com says
Thank you. 🙂
Tracy Iseminger says
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!
Pam says
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.
Stephanie@ApplesforCJ says
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!
Dene' V. Alexander says
This soup looks perfect for a cold night!!! Here’s to hoping for a few more cold nights, so this recipe can happen!!!
Christine McMichael says
I don’t make soups enough! But this Spinach and White Bean Soup looks and sounds incredible!
Tanya says
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?
Amy Katz from Veggies Save The Day says
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!
Mark, CompassandFork says
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.
Veena Azmanov says
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
Priya Srinivasan says
We love hearty soups like this for dinner. i make something similar with chickpeas without spinach. Will try adding spinach next time.
Marisa Franca @ All Our Way says
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!
Anvita says
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.
Julie | Bunsen Burner Bakery says
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!
Just Jo says
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!
Maureen says
Convert this to an Instant Pot recipe and I am there!
Hanady | Recipe Nomad says
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!
Jennifer A Stewart says
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!
Sandhya Ramakrishnan says
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.
christine says
Perfect!! Tasty, healthy, filling, quick and easy, freezes well. Thanks.
byronethomas@gmail.com says
Thank you, Christine. 🙂
Lewis Morti says
I love this soup. Definitely going to make this for hubby and me!
Lewis Morti says
I love this soup. It is definitely going to make this for hubby!
Lewis Morti says
I love this soup. I’m feeling hungry to take this one.
Joyce Venezia says
I just made this soup and it was really good and so easy to make , I will be making it a lot more this winter , thank you so much
Debbie Legge says
what if you wanted to used dried beans…what would be the procedure????
Deb pauli says
Getting ready to make this soup today. I am using can beans. Should I rinse them?
byronethomas@gmail.com says
Yes, you should rinse them.