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Home » Soups » White Kidney Bean and Spinach Soup

White Kidney Bean and Spinach Soup

January 29, 2017 , Updated October 22, 2019 Maria 20 Comments

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A big bowl of Easy White Kidney Bean and Spinach Soup.

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 big bowl of Easy White Kidney Bean and Spinach Soup.

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.

Minced onions ready to be sauteed.

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.

Sauteed onions are becoming translucent.

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.

A close up of white kidney beans.

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.

Spinach being added to the soup.

Stir in the chopped spinach. Allow to simmer for a minute or two and you are done.

Easy White Kidney Bean and Spinach Soup simmering in a pot.

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:

  • Easy White Bean Soup
  • Baked Beans

A big bowl of Easy White Kidney Bean and Spinach Soup.

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!

 

A ladle of the White Kidney Bean and Spinach Soup.

A big bowl of Easy White Kidney Bean and Spinach Soup.

Easy White Kidney Bean and Spinach Soup

A piping hot bowl of soup makes everything better. This Easy White Kidney Bean and Spinach Soup recipe is not only good for you, but good-tasting too.
5 from 6 votes
Print Pin Rate
Course: Soup
Cuisine: Canadian
Keyword: easy soup recipe, spinach and bean soup, spinach bean soup, white kidney bean recipe
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 71kcal
Author: Maria Vannelli RD

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
Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

Notes

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 
*recipe lightly adapted from a Canadian Living recipe

Nutrition

Serving: 1serving | Calories: 71kcal | Carbohydrates: 10g | Protein: 2g | Fat: 2g | Sodium: 674mg | Potassium: 460mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4850IU | Vitamin C: 21.5mg | Calcium: 67mg | Iron: 2.5mg
Tried this recipe?Mention @shelovesbiscotti or tag #shelovesbiscotti!

 

 

 

Soups, Vegetarian spinach, white beans, winter

About Maria

Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

Comments

  1. Shirlee Bosarge says

    November 17, 2019 at 19:51

    5 stars
    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!

    Reply
    • Maria says

      November 17, 2019 at 19:53

      How wonderful Shirlee! Love the addition of the hot sauce! Thanks so much for taking the time to share, appreciate it!

      Reply
      • Shirlee says

        November 17, 2019 at 19:59

        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

        November 18, 2019 at 16:06

        Fantastic Shirley! Thanks so much for sharing!

  2. Lina says

    October 8, 2019 at 19:45

    Hi Maria,
    I made this soup today and it was absolutely delicious. Thank you for your traditional Italian recipes. They truly are a delicious!!!

    Reply
    • Maria says

      October 8, 2019 at 21:18

      Thanks so much Lina! So happy to hear that you enjoyed this bean and spinach soup! Thanks so much for stopping by!

      Reply
  3. Grace Paolucci says

    October 7, 2019 at 18:41

    5 stars
    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.

    Reply
    • Maria says

      October 8, 2019 at 21:27

      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!

      Reply
  4. Maia says

    October 6, 2019 at 10:24

    5 stars
    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.

    Reply
    • Maria says

      October 6, 2019 at 23:05

      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!

      Reply
  5. Chris says

    December 14, 2018 at 06:00

    5 stars
    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

    Reply
    • Maria says

      December 14, 2018 at 08:31

      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 ♥

      Reply
  6. Denise from Urb'n'Spice says

    September 12, 2018 at 14:45

    5 stars
    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.

    Reply
    • Maria says

      September 14, 2018 at 08:49

      Thanks for your kind words Denise 🙂 This spinach soup is a weekly occurrence during the cooler months. Thanks for stopping by 🙂

      Reply
  7. Barbarito-Levitt Paula says

    January 30, 2017 at 17:23

    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.

    Reply
    • Maria says

      January 30, 2017 at 21:35

      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 ❤️

      Reply
  8. Lizzie says

    January 30, 2017 at 14:03

    5 stars
    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.

    Reply
    • Maria says

      January 30, 2017 at 21:30

      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 🙂

      Reply
      • Lizzie says

        February 3, 2017 at 17:08

        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

        February 3, 2017 at 18:05

        Fantastic idea! Glad you enjoyed the recipe. Thanks for taking the time to comment 🙂

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About Maria

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Hello and Welcome to She Loves Biscotti!
I'm Maria: dietitian and full time content creator. Join me as I share traditional Italian recipes from my youth, to modern twists on classics using fresh and seasonal ingredients.

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