Nothing beats a comforting bowl of homemade soup and this White Bean Spinach Soup does not disappoint! With a zesty twist that’ll keep you coming back for more, it’s simple enough to make any night of the week.

white bean spinach soup in a white bowl with a spoon, with onion, lemon, thyme, and parmesan on the side

Recipe originally published on OurZestyLife

Why I’m Wild About This Wholesome Wonder

This uncomplicated, one-pot white bean soup is made with pantry staples and wholesome ingredients for a nourishing meal that satisfies a hungry appetite.
Perfect as a light, yet filling dinner or meal prep for easy lunches, this recipe is a go-to for busy days.
Beans and spinach add protein, fiber, and vitamins, making this soup as nutritious as it is delicious.
Customize this soup to your preference. Make it vegetarian with veggie broth, or add sausage or chicken for extra protein.

broth, white beans, garlic, oil, parmesan rind, seasoning, parmesan, spinach, celery, carrots, lemon, and onion to make white bean spinach soup

Ingredients That Inspire

Veggies: Onions, garlic, carrots, and celery soften and become sweet as they cook. The spinach, added at the very end, gives the soup a nutritious boost without losing its vibrant color or texture.
White Beans: Cannellini or Great Northern beans are a creamy and mild plus adds a hearty, protein packed component for a hearty soup.
Broth: Use a good quality broth for a rich, flavorful base. If you have the time, try homemade broth.
Seasoning: Italian seasoning, rosemary, and a bay leaf bring depth to the soup, while salt and pepper enhance the flavors. A splash of lemon at the end brightens everything up for a zesty flavor.

veggies and seasoning in a large pot to make white bean spinach soup

sauted veggies in a pot to make white bean spinach soup

How To Make White Bean Spinach Soup

Sauté onions, then add veggies and seasonings.
Add beans and broth. Simmer.
Finish with spinach and lemon.
Adjust seasoning and serve with Parmesan.

white bean spinach soup in a white bowl, with onion, lemon, thyme, and parmesan on the side

Savory Soup Secrets and Simple Tips!

Be sure to sauté the veggies to bring out their natural flavor.
Use low sodium broth so you can control the salt level and adjust to your liking at the end of cooking.
Want a creamy soup without the dairy? After removing the bay leaf and parmesan rind, blend one cup of soup and pour it back in for a smooth, creamy texture.
This soup will likely taste even better the next day as the flavors deepen, so make a big batch and enjoy it for lunch and dinner throughout the week.

white bean spinach soup in a white bowl garnished with parmesan and a sprig of thyme

Serving and Smart Storing

This white bean spinach soup pairs well with a toasted sandwich, a bun or roll, garlic toast, or a simple green salad.
Refrigerate up to 4 days, so it’s perfect for weekly meal prep. You can also freeze it for future meals. Just thaw and reheat whenever you need a quick, comforting meal. It’s like having a homemade hug waiting for you anytime.

More Soup Recipes To Try!

I really hope you like this white bean spinach soup recipe as much as I do! Rate and leave a comment below.

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White Bean Spinach Soup

Donnalea

Servings

Prep 30

Cook 20

Total 50

Print Pin

Enjoy this nourishing white bean spinach soup anytime you need a comforting, filling meal.

Equipment

large pot

Ingredients

1 Tablespoon olive oil
½ cup diced onion
3 cloves garlic minced
½ cup diced carrots
½ cup diced celery
4 cups low sodium chicken broth or more if needed
1½ teaspoons Italian Seasoning or more to taste
1 teaspoon chopped fresh rosemary plus more for garnish
½ teaspoon kosher salt or to taste
½ teaspoon pepper
15 ounce canned white beans drained and rinsed
4 ounces baby spinach or more
½ large lemon juice and zest
6 Tablespoons grated parmesan
Parmigiano rind optional

Instructions

In a large pot heat 1 Tablespoon olive oil, add ½ cup diced onion, and cook until soft, about 5 minutes.
Add ½ cup diced carrots, ½ cup diced celery, 1½ teaspoons Italian Seasoning , 1 teaspoon chopped fresh rosemary , ½ teaspoon kosher salt and ½ teaspoon pepper. Cook for an additional 2 to 3 minutes. Stir in 3 cloves garlic until fragrant, about 1 min more.
Add 4 cups low sodium chicken broth , 15 ounce canned white beans, Parmigiano rind (if using), ½ large lemon juice and zest. Bring to a boil, reduce heat, and simmer for 15 to 20 minutes. Remove parmesan rind.
Stir in 4 ounces baby spinach , simmer another 2 minutes. Season to taste.
To serve, sprinkle with grated 6 Tablespoons grated parmesan cheese divided between bowls, and garnish with a sprig of rosemary if desired.

Notes

Nutrition calculated without parmesan rind.
I used 4 cups broth, but if you want thinner soup use more.
Refrigerate cooled leftovers in an airtight container for up to 4 days.
Freeze portions in airtight containers for up to 3 months.

Nutrition

Calories: 169kcalCarbohydrates: 23gProtein: 11gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 4mgSodium: 362mgPotassium: 674mgFiber: 5gSugar: 2gVitamin A: 3648IUVitamin C: 12mgCalcium: 145mgIron: 3mg

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