Here is an Easy White Kidney Bean and Spinach Soup that is not only good for you, but good-tasting too. Simple and hearty, and so easy to make – even when you are feeling under the weather.
A piping hot bowl of soup makes everything better, right? At least those were my thoughts this past week-end as I felt a little under the weather.
My thoughts also wondered to a Sesame Street story. When my kids were pre-preschoolers, I would read them bedtime stories. My son would be satisfied with one story. My daughter, on the other hand, would keep asking for more. So much so, that I would begin bedtime rituals one hour before her actual bedtime. Still to this day, reading plays an important part in her life.
One of my daughter’s favorite bedtime stories was from a Sesame Street Growing-Up Collection. It was called “It’s no Fun to be Sick“. I haven’t thought about that book in decades! Idle minds really do wander!
So, if you too are feeling a little under the weather, this White Kidney Beans Recipe is the best kind of comfort food. If you are looking for some healthy soup inspiration, be sure to consult this page on Soup Recipes.
In the meanwhile, you won’t believe how quickly this spinach and bean soup comes together.
How to make this White Bean Spinach Soup Recipe:
Most soup preparations will begin the same way: a drizzle of olive oil in a large stock pot set over medium heat, followed by the addition of onions and celery. Sauté these vegetables together for about 5 minutes.
Once the onions have sweated and have become translucent, add the garlic and cook for barely a minute, stirring frequently.
Then add your vegetable stock, grated potato, bay leaf, and thyme.
Cover and allow to simmer for about 15 minutes.
At this point, add the white kidney beans and allow to simmer for another 5 minutes or so. Just in case you are wondering, this wonderful legume also goes by the name of cannellini beans. Yes, these are the well loved Tuscan beans!
Nutritionally speaking, they are a great source of fiber, folate, and also a good source of protein.
Stir in the chopped spinach. Allow to simmer for a minute or two and you are done.
Just before serving the soup, I will stir in the fresh parsley and lemon juice.
Of course, I like to sprinkle this White Bean Spinach Soup with some grated Pecorino Romano or Parmigiano Reggiano cheese.
White Bean Recipes we love:
Origins of the recipe for White Kidney Bean and Spinach Soup:
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The inspiration for this recipe dates back to 1997. The name of the recipe is Chick Pea and Spinach Soup and it comes from my soft cover cookbook, Canadian Living’s Best Vegetarian Dishes. If ever you come across this cookbook in a second hand bookstore, grab it while you can. Elizabeth Baird is, in my humble opinion, one of the best food personalities out there. Needless to say, her recipe is flawless. However, I did make a couple of changes to suit my personnel tastes and, of course, my Italian background.
As much as I love chickpeas, I love cannellini beans more. And so, I replaced the chick peas with these Italian white beans; I grated my potato instead of dicing it; and I played around with the spices. I have also been known to substitute the spinach with kale, escarole or even swiss chard. It is so easy to make this your very own signature soup!
Would you believe that you are 30 minutes away from this good for the soul soup?
I guarantee this Easy White Kidney Bean and Spinach Soup will not disappoint.
THANKS SO MUCH for following and being part of the She loves biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
★★★★★ If you have made this kidney bean soup, I would love to hear about it in the comments below and be sure to rate the recipe!
Easy White Kidney Bean and Spinach Soup
- 1 tablespoon extra virgin olive oil
- 1 large onion diced
- 1 celery rib sliced
- 3-4 garlic cloves minced
- 4 cups vegetable stock
- 1 large potato peeled and grated
- 1 bay leaf
- 1/2 teaspoon thyme dried
- 1 19-ounce can white kidney beans, drained and rinsed
- 10-12 ounces spinach chopped, tough stems removed
- 1 tablespoon fresh parsley minced
- 1 tablespoon lemon juice freshly squeezed
- 1-2 tablespoons grated Pecorino Romano or Parmigiano Reggiano cheese. optional
- salt and pepper to taste
- Drizzle olive oil in a large stockpot set over medium heat.
- Add the onions and celery; and saute for about 5 minutes or until onions are translucent.
- Add the garlic and cook for barely a minute, stirring frequently.
- Add the vegetable stock, grated potato, bay leaf, and thyme.
- Bring to a boil, then reduce heat to medium, cover and simmer for 15 minutes.
- Add the white kidney beans and simmer for another 5 minutes.
- Stir in the spinach and simmer for 1 more minute.
- Remove from heat and add lemon juice and parsley.
- Adjust salt and pepper seasonings.
- If using, garnish with cheese.
- Serve immediately