This warm and creamy spinach and bean soup is filled with delicious, nourishing whole foods and packed with flavor.
There is nothing better than a warm and delicious comfort food, especially as we head into colder months.
Rather than turning to unhealthy options and foods when I'm craving comfort food, this yummy green soup checks all of my boxes when it comes to a delicious and satisfying meal.
As an added bonus, I love all of the nutritional benefits of spinach which make this soup so healthy and delicious.
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Beans: The recipe was originally made using cannellini beans, you can substitute your favorite white bean.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.
One of my favorite things about soup recipes is that they are so easy to make!
I always start by prepping all of my ingredients, referencing the ingredient list. You can even prep those veggies and ingredients the day before for an even easier cooking experience.
Then you'll want to break out your favorite large pot, drizzle in the olive oil and add the onion and garlic to the olive oil and sauté for several minutes until the onion has softened and has become fragrant.
Next, 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.
Remove from heat at the end of cooking, toss in the spinach, and use an immersion blender to make your soup nice and creamy.
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
As noted above, 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!
You can spice things up by adding additional spices like paprika, or a combination of thyme or rosemary.
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.
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.
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.
If you enjoyed this recipe, be sure to check out some of these recipes next:
Spinach White Bean Soup
- 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
- 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.