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 hearty soup with some grated Pecorino Romano or Parmigiano Reggiano cheese.
White bean recipes we love
Recipe origins
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 softcover 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 personal tastes and, of course, my Italian background.
As much as I love chickpeas, I love cannellini beans more. And so, I replaced the chickpeas 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?
Try it!
I guarantee this homemade 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,
Maria
★★★★★ 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!
Recipe
Recipe
Easy White Kidney Bean and Spinach Soup
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Ingredients
- 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
- ½ 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
Instructions
- 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.
Notes
Nutrition
Sandy
I just made this bean with spinach soup , OMG , this is Absolutly delicious. I’ll be making this all the time. It’ll be good in the winter. Thank-You
Maria
So happy to read this Sandy, thank you!
Sandra
It’s exactly how you would hope it would be. I made it twice, once as written and I used both chickpeas and beans. And once substituting olive oil with chopped bacon, and sautéed onion, garlic 8n that and proceeded. It was outstanding, but they are two different soups. Great recipe, as it is with all of your submissions. Your Almond Biscotti is a staple in my house. ❤️
Maria
SO thrilled to read this! Thanks Sandra!
Patricia
This is my new favorite soup. My husband and I couldn’t believe how delicious this soup is. It takes a lot of prep but I used a food processor, so that helped.
Maria
Thanks so much for sharing Patricia!
Joseph
Added a diced carrot but otherwise stayed true to the recipe. A wonderful soup and will make again
Maria
Thanks so much Jospeh. Happy to read this!
Nancy
Love this soup👍.it is going to be a regular at our house!
Maria
How wonderful Nancy! Thanks for sharing!
Shirlee B
Made this tonight on a rainy and cold evening. I didn’t have a potato but I did have 2 cans of cannellini beans. I blended up a portion of the beans with the veggie stock to substitute for the potato, and rather than using thyme, I did Italian seasoning. I also put in the celery tops for extra flavor, which I usually do when making soups. So delicious!
Maria
Thanks so much for sharing Shirlee! Thrilled to read this!
Terri Baggett
Made it tonight with baby spinach, went by recipe fairly close..wonderful soup..we loved it..Senior citizen..
Maria
Thanks so much Terri!
Michelle O'Byrne
Hi Maria! Love your recipes! Can I use cannelini beans?
Maria
Thanks so much Michelle! Oh yes, that is a great combination with the spinach! Enjoy!
Michele
I made this today, inspired by the great comments and simple, nutritious ingredients, all of which I had on hand. It is absolutely delicious, and came together quickly. It’s a keeper! Thanks for sharing it.
Maria
My pleasure Michele! Thanks so much for taking the time to share!
Theresa
Hi Maria I would like to use chickpeas. Do you think flavor will be the same.
Maria
The flavor will be a little different but it will still taste amazing! Enjoy!
Mary F
I made this for lunch today and my Soup Hound husband loved it. We added more lemon juice than is called for to jazz it up a bit. I will definitely make this again because it was very easy to come together.
Maria
How wonderful Mary! Thanks so much for sharing!
Lisa
Just finished this for dinner. It turned out great! Will definitely make it again. Simple recipe.
Maria
How wonderful, Lisa! Thanks so much for taking the time to comment!
Gilda
So delicious! Followed recipe to a tee. Served with fresh bread roll.
Best of all… easy!
Maria
How wonderful Gilda! Thanks so much for sharing!
Lili
Great soup. I used chopped , potatoto, added before spinach then puréed with a hand blender. Added sautés hot Italian sausage at end. Also, used chic broth so no where near vegan or vegetarian. Your recipes was an amazing blank canvas. Thanks for the inspiration!
Maria
Great variation! Thanks for sharing Lili!