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:
The links on this blog are affiliate links, which means I’ll earn a commission if you use those links (there’s no extra charge to you).
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?
Try it!
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,
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!
Easy White Kidney Bean and Spinach Soup
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
- 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
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
Nicki says
Delish! Love the addition of lemon juice. Followed the recipe exactly. It was easy, quick and sooo tasty. My husband loved it too. I am making it again today.
Maria says
Fantastic Nicki!
Shirlee Bosarge says
Just made this tonight. Sooooo delicious and hearty. We sliced up some carrots since we had some and it was a really nice addition. Rather than the lemon juice and parsley at the end, we dropped in some Crystal hot sauce (Cajun) for the acid. It just mixed into the soup without adding heat but just a little vinegar. Definitely making this one again! Thank you!
Maria says
How wonderful Shirlee! Love the addition of the hot sauce! Thanks so much for taking the time to share, appreciate it!
Shirlee says
We had two bowls for dinner, two for lunch tomorrow, then I plan to mix in a little marinara to the remaining leftover soup and serve over pasta. It’s just delicious! Thanks again!
Maria says
Fantastic Shirley! Thanks so much for sharing!
Lina says
Hi Maria,
I made this soup today and it was absolutely delicious. Thank you for your traditional Italian recipes. They truly are a delicious!!!
Maria says
Thanks so much Lina! So happy to hear that you enjoyed this bean and spinach soup! Thanks so much for stopping by!
Grace Paolucci says
A winner !! This will be a classic fall/winter soup “regular” on my menu plan this year. The flavours are deep and rich, and the nutritional are really great, too. Very easy to pull together and makes a big impact. Thank you Maria.
Maria says
My pleasure Grace. This bean soup is truly a family favorite… glad to hear you enjoyed it as well. Thanks so much for sharing, appreciate it!
Maia says
This is one of our favorite soups. But I had a “Gross!” moment today when I opened your email – this soup is called “White Bean and Kidney Soup” in the email. I knew what it meant, probably, but no one is going to put kidneys in MY bean soup! Lol.
Maria says
Yes, I realized that after I clicked on the send button… I only reread my newsletter about 5 times… I do apologize for that Maia. I feel the same way… no kidneys on my soup…lol.
Thanks so much for stopping by. Hope you had a great weekend!
Chris says
I have made this 3 times. My daughter is a chef and she feels that this is a beautiful soup.
It gets better each time I cook it.
A beautiful recipe.
Thanks
Chris
Maria says
Thank you so much Chris 🙂 This bean soup is a family favorite and I am thrilled to hear you are enjoying it. Thanks so much for taking the time to share your experience with it, appreciate it ♥
Denise from Urb'n'Spice says
Love at first sight with your Easy White Kidney Bean and Spinach Soup photographs, Maria! I must agree that I adore anything that Elizabeth Baird has written (I have many Canadian Living Magazine cookbooks). I also prefer the cannellini beans to chickpeas – they are so much creamier, aren’t they? This is a lovely soup recipe – thanks so much for sharing.
Maria says
Thanks for your kind words Denise 🙂 This spinach soup is a weekly occurrence during the cooler months. Thanks for stopping by 🙂
Barbarito-Levitt Paula says
I make a large pot of soup every Sunday during the winter months to keep us going for a few days, and you are so right – soup makes everything better. This soup has everything that I absolutely love in it – including a bit of lemon to brighten things up. I certainly know what I will be preparing next Sunday.
Maria says
That is also our ritual… a huge pot of soup on Sunday. Nothing complicated. Just simple wholesome ingredients. Thanks Paula. I am off to see your budino ❤️
Lizzie says
Thanks for the idea of grating the potato! If I’m going to blend an entire pot of soup into dairy-free creaminess, I just cube them. That said, this recipe just wouldn’t be so texturally pretty were it all blended together. Making this soon, it’s 14-degrees where we live.
Maria says
I absolutely agree Lizzie. As much as I love smooth, silky soups, I love the texture of this soup. As far as the grated potato is concerned… I just wanted to save a few minutes of prep time. As an added bonus, it thickens the broth, if allowed to simmer long enough. Thanks so much for taking the time to comment 🙂
Lizzie says
Made this last night — fantastic! Somehow the potato got “shredded” rather than “grated” but it was fabulous. Also, since The Honey likes visible protein, I plopped a poached egg on top. Yummy.
Maria says
Fantastic idea! Glad you enjoyed the recipe. Thanks for taking the time to comment 🙂