This warm and creamy spinach and bean soup is filled with delicious, nourishing whole foods and packed with flavor.
This creamy and savory soup is perfect for a warm comfort meal. It's full of fresh vegetables and is delicious either served fresh or when meal prepped in advance.
Try my Vegan Potato Leek Soup or Vegan Creamy Tomato Soup next!
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Reasons You'll Love This Recipe
- Plant-Based: This recipe is vegetarian, vegan, and fully plant-based. It is dairy-free and doesn't use any animal products, making it a great choice for a variety of dietary preferences.
- Gluten-Free: There isn't any wheat or gluten used in this recipe.
- Easy to Make: This is a beginner level recipe that is simple and easy to follow.
Ingredient Notes
Spinach: I opted to use fresh spinach in this vegan spinach soup recipe, you can use frozen spinach if that's all you have on hand.
If you aren't a fan of spinach, you can substitute kale in its place and make this a white bean and kale soup instead.
Beans: The recipe was originally made using cannellini beans, you can substitute your favorite white bean.
Potato: I prefer to peel my potatoes for this soup, if you want to keep the potato skin on just be sure to scrub those potatoes really well.
Do not omit the potato because it adds so much delicious creamy texture to this potato spinach soup.
Broth: I like using organic vegetable broth in this recipe because it's filled with such incredible flavor and nutritional benefits.
Onion & Garlic: Use fresh onion and garlic in this recipe in order to get the best flavors possible and added nutrients.
Olive Oil: I use extra virgin olive oil in this soup, you can sub for another neutral high-heat oil such as avocado oil instead.
Spices: This soup calls for a mixture of spices that includes salt, pepper, and cumin.
See recipe card below for quantities.
Step by Step Instructions
One of my favorite things about soup recipes is that they are so easy to make!
Step 1: Start by prepping all of the ingredients. You can even prep those veggies and ingredients the day before for an even easier cooking experience.
Step 2: Using a large soup or large pot, drizzle in the olive oil, allow it to warm up for a moment over medium-low heat. Add the onion and garlic and sauté for several minutes until the onion has softened and has become fragrant.
Step 3: Add the beans, potato, broth, and spices. Bring the spinach bean soup to a boil, and reduce to a simmer. Cover and let it cook for a total of 30 minutes.
Step 4: Remove the pot from heat, toss in the spinach, and use an immersion blender to blend the soup until it has reached a creamy consistency.
Top tip: If you don't have an immersion blender, let the soup cool significantly, transfer to a traditional blender, and slightly vent the lid. Return to the pot to reheat, and enjoy!
Substitutions and Additions
Swap out the spinach: If you don't have spinach on hand you can use kale instead, or you can add kale along with the spinach to make a spinach and kale soup, yum!
Add some extra flavor: You can spice things up by adding additional spices like paprika, or a combination of thyme or rosemary.
Swap out the coconut milk: If you're looking for a bit of a lighter or creamier soup, you can add half a cup of coconut milk or cashew milk after cooking.
Change the consistency: If you're looking for a less creamy soup and want something a little heartier, simply blend only half of the soup to make a spinach stew.
Storage
I love using this white bean and spinach soup to meal prep.
Make a big batch in the beginning of the week and enjoy it all week long.
If you're storing this in the fridge, place it in an airtight container or jars (I love to store soups in mason jars) for up to 5 days.
You can also freeze this soup in an airtight container and leave it in the freezer for up to 3 months.
More Plant Based Soups You'll Love
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Spinach White Bean Soup
Ingredients
- 4 cups vegetable broth
- 1 cup cannellini beans
- 2 cloves garlic medium
- 1 yellow onion medium
- 1 russet potato
- 2 cups fresh spinach
- 1 teaspoon cumin
- salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Pour the olive oil into a large pot and turn to medium heat. Add the diced yellow onion and sauté for about 3 minutes, stirring frequently. Add the garlic and continue to cook for about one more minute.
- Add the vegetable broth, the peeled and diced potato, your well-rinsed beans, salt, pepper, and cumin. Bring to a low boil.
- Continue to cook on a low boil for about 30 minutes.
- Remove from heat and add the spinach. Let cool slightly (be careful not to burn yourself!) and use an immersion blender. Blend until you have a smooth and creamy consistency.
Upasana Malhotra says
what can i use in place of coconut milk? And can I use water in place of broth. thanks
Kelsey says
You can use heavy cream in place of coconut milk! I don't recommend swapping out the broth but if you do, add extra seasonings 🙂