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    Home » Soups » Easy White Bean Spinach Soup Recipe

    Easy White Bean Spinach Soup Recipe

    January 9, 2025 , Updated March 7, 2025 Maria 90 Comments

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

    Make a comforting white bean spinach soup in just 30 minutes! Packed with hearty cannellini beans, fresh spinach, and vibrant flavors, this quick and easy recipe is perfect for weeknight meals.

    An overhead photo of bean spinach soup in a white bowl.

    There’s nothing quite like a warm bowl of soup to chase away the winter chill—especially when it’s as hearty and satisfying as this White Bean Spinach Soup.

    This recipe holds a special place in my kitchen. I first shared it with you in 2017, and it’s been a reader favorite ever since. With the subzero temperatures we’ve been experiencing, what better time to reintroduce this soup recipe?

    Perfect for busy weekdays or low-energy days, this cannellini bean soup with spinach comes together in just 30 minutes using simple, wholesome ingredients. Once you try it, I guarantee it’ll become a go-to in your home, too!

    Jump to:
    • Prep and Cook Time
    • Step-by-Step Instructions
    • Ingredient Substitutions
    • Diet-Friendly Adjustments
    • Storage Tips
    • FAQ
    • Serving Suggestions
    • White Bean Recipes
    • Recipe Origins
    • Recipe

    Prep and Cook Time

    The total time to make this healthy soup can be estimated as follows:

    1. Prep Time (chopping, peeling, grating, and measuring): ~5 minutes
    2. Cooking Time:
      • Sautéing the aromatics: ~5–6 minutes
      • Simmering the stock and potato: ~15 minutes
      • Cooking the beans and spinach: ~5–6 minutes

    Total Time: 30-35 minutes

    This makes it a quick and easy soup recipe for a hearty, comforting meal!

    Let’s make it together!

    Step-by-Step Instructions

    A photo collage of onions, celery, and garlic sizzling in a pot with olive oil. Also a simmering pot of vegetable stock with grated potato, bay leaf, and thyme.

    Heat 1 tablespoon of olive oil in a large pot over medium heat. Add 1 large diced onion and 1 sliced celery rib. Cook for 5–6 minutes, stirring occasionally, until softened. Add 3–4 minced garlic cloves and cook for another minute, just until fragrant.

    Pour in 4 cups of vegetable stock and stir in 1 large peeled and grated potato. Add 1 bay leaf and ½ teaspoon of dried thyme. Bring the mixture to a gentle boil, then reduce the heat to simmer. Cover and cook for 15 minutes to let the flavors meld.

    A photo collage of white kidney beans and spinach being stirred into the soup pot.

    Stir in 1 (19-ounce) can of drained and rinsed white kidney beans. Simmer for 4-5 minutes. Add 10–12 ounces of chopped fresh spinach, a handful at a time, stirring until wilted. Simmer for another minute. 

    Remove the bay leaf. Stir in 1 tablespoon of fresh minced parsley and 1 tablespoon of freshly squeezed lemon juice. Add salt and pepper to taste.

    For an extra layer of flavor, I like to sprinkle with 1–2 tablespoons of grated Pecorino Romano or Parmigiano Reggiano cheese, before serving. 

    A big bowl of bean spinach soup garnished with grated cheese.

    Ingredient Substitutions

    This soup is versatile and works well with ingredient swaps. Here are some ideas:

    • Beans: Any canned white beans, such as white kidney beans, great northern beans, or cannellini beans, will work in this soup.
    • Greens: Substitute spinach with kale, Swiss chard, or escarole. Each option brings a slightly different texture and flavor to the soup.
    • Potato: Replace grated potato with sweet potato for a hint of sweetness or cauliflower rice for a low-carb option.
    • Herbs: Replace dried thyme with oregano or rosemary for a different flavor profile. Frozen parsley can also be used in place of fresh.
    • Cheese: Use grated Parmesan, Pecorino Romano, or a vegan alternative like nutritional yeast for a cheesy finish.

    Feel free to experiment with what you have on hand. This soup is forgiving and easily adaptable!

    Diet-Friendly Adjustments

    This White Bean and Spinach Soup is easy to customize for various dietary needs. Here are some simple adjustments:

    • Vegan: Omit the cheese or use a vegan alternative, like nutritional yeast or vegan Parmesan.
    • Gluten-Free: The soup is naturally gluten-free. Serve with gluten-free bread or crackers if desired.
    • Low-Sodium: Use low-sodium vegetable stock and rinse the canned beans thoroughly to reduce sodium.
    • High-Protein: Add diced tofu, plant-based sausage, or shredded cooked chicken (if not vegan) to increase protein without overwhelming the existing flavors.
    • Low-Carb/Keto: Replace the grated potato with cauliflower rice or turnips to lower the carb content.

    Storage Tips

    • Allow the soup to cool to room temperature before storing it.
    • Store the soup in the refrigerator if you plan to eat it within 3 to 4 days.
    • If you want to keep the soup for a longer period, consider freezing it. Portion the soup into freezer-safe containers. Label with the date and contents. Use within 3 months. To reheat: Thaw in the refrigerator overnight and reheat gently on the stovetop or in the microwave.
    • Keep in mind that freezing can change the texture of some ingredients, especially leafy greens like spinach. If you prefer a fresher texture, consider adding fresh spinach during the reheating process instead of freezing it with the soup.
    A wooden ladle of spinach and bean soup.

    FAQ

    Can I use dried beans instead of canned beans?

    Yes, you can use dried beans, but they must be cooked beforehand. Soak 1 cup of dried white beans (like cannellini or great northern beans) overnight, then cook them until tender before adding them to the soup.

    Can I substitute the spinach with other greens?

    Absolutely! This recipe is very versatile. You can use kale, escarole, Swiss chard, or even arugula. Just adjust the cooking time slightly based on the sturdiness of the greens.

    How can I make this soup vegan or dairy-free?

    The soup is naturally vegan if you skip the grated cheese. To add a cheesy flavor without dairy, consider stirring in a tablespoon of nutritional yeast at the end.

    Serving Suggestions

    • A stack of sliced cherry tomato focaccia bread on a wooden board.
      Cherry Tomato Focaccia Bread Recipe
    • Garlic knots garnished with grated cheese ready to be served.
      Homemade Garlic Knots with Pizza Dough
    • Different varieties of salads in a bowl make this Italian Salad Recipe look very appetizing.
      The Best Italian Green Salad Recipe
    • A spoonful of chili flakes.
      How to Make Homemade Chili Flakes
    • Serve this soup with warm, crusty bread or a baguette for dipping. Tomato focaccia bread or garlic knots are also great options.
    • A refreshing Italian green salad with a simple vinaigrette pairs beautifully with this hearty soup. 
    • I’ve already mentioned using grated Pecorino Romano as a garnish. You can also drizzle a little olive oil drizzle and/or a handful of croutons. Freshly cracked black pepper or homemade chili flakes also make great finishing touches.

    White Bean Recipes

    • An Italian pasta dish with white beans and escarole on a white plate.
      Easy White Bean Pasta with Escarole
    • A close up picture of the Easy White Bean Soup.
      Easy White Bean Soup Recipe: Gluten-free and Vegan
    • Escarole and white bean soup in a white bowl.
      Escarole and White Bean Soup
    • A close up photo of sauteed rainbow chard with white beans.
      One Pot Rainbow Chard Recipe with Beans

    Recipe Origins

    The inspiration for this recipe dates back to 1997, originating from the softcover cookbook Canadian Living’s Best Vegetarian Dishes. If you ever come across this gem in a second-hand bookstore, be sure to grab it while you can!

    The original recipe was for Chickpea and Spinach Soup. However, I made some adjustments to suit my tastes and, of course, reflect my Italian heritage. While I adore chickpeas, my heart truly belongs to creamy cannellini beans, which have taken center stage in this dish. Additionally, I opted to grate the potato instead of dicing it, as this small change adds a velvety texture to the broth that elevates the overall experience.

    Over the years, I’ve enjoyed experimenting with this recipe, swapping spinach for kale, escarole, or Swiss chard, making it endlessly adaptable to whatever greens I have on hand.

    The result? A comforting soup that’s bursting with flavor and can be ready in just thirty minutes. I guarantee this homemade bean and spinach soup will not disappoint!

    As a delightful twist, I love combining the leftovers of this soup with any leftover pasta, which is a staple in my Italian kitchen. It creates a hearty meal that’s both satisfying and delicious.

    Give it a try, and let me know what you think!

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    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 white bean soup with spinach, I would love to hear about it in the comments below and be sure to rate the recipe!

    Recipe

    An overhead photo of white beans and spinach soup on a white bowl with a tablespoon.

    Easy White Bean Spinach Soup Recipe

    Make a comforting white bean spinach soup in just 30 minutes! Packed with hearty cannellini beans, fresh spinach, and vibrant flavors, this quick and easy recipe is perfect for weeknight meals.
    5 from 32 votes
    Print Save RecipeSaved! Pin Rate
    Course: Soup
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 6 servings
    Calories: 71kcal
    Author: Maria Vannelli RD
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    Ingredients

    • 1 tablespoon olive oil extra virgin
    • 1 onion large, diced
    • 1 celery rib sliced
    • 3-4 garlic cloves minced
    • 4 cups vegetable stock
    • 1 yellow potato large, peeled and grated
    • 1 bay leaf
    • ½ teaspoon thyme dried
    • 1 19-ounce can white beans drained and rinsed
    • 10-12 ounces spinach chopped, tough stems removed
    • 1 tablespoon Italian parsley fresh, 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 chopped 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 and enjoy.
    • WATCH THE VIDEO ON THE RECIPE CARD TO SEE HOW EASY IT IS TO MAKE THIS RECIPE!
    Enhance Your Cooking Experience!SCROLL UP for essential step-by-step photos embedded in the article above. When available, videos can be found in the next section. These visuals are designed to help you achieve perfect results every time. Happy cooking!

    Video

    Notes

    • Total Yield: approx 2 Liters
    • Allow the soup to cool to room temperature before storing it.
    • Store the soup in the refrigerator if you plan to eat it within 3 to 4 days.
    • If you want to keep the soup for a longer period, consider freezing it. Portion the soup into freezer-safe containers. Label with the date and contents. Use within 3 months. To reheat: Thaw in the refrigerator overnight and reheat gently on the stovetop or in the microwave.
    • Keep in mind that freezing can change the texture of some ingredients, especially leafy greens like spinach. If you prefer a fresher texture, consider adding fresh spinach during the reheating process instead of freezing it with the soup.
    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
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    I originally published this post on January 29, 2017, and republished it on January 9, 2025, with updated content, photos and a video. Thanks for sharing.

     

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    Filed Under: Soups, Vegetarian

    About Maria

    Maria Vannelli is a retired 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.

    Reader Interactions

    Comments

    1. Joanne

      April 27, 2025 at 9:17 pm

      The hubby and I really enjoyed this recipe! We ate the entire pot in one sitting. Comforting, healthy and simple. I have now been making it every couple of weeks. Thank you!

      Reply
      • Maria

        April 29, 2025 at 8:37 pm

        How wonderful! Thanks for sharing Joanne!

        Reply
    2. Pam

      January 23, 2025 at 7:25 pm

      5 stars
      This is a delicious hearty soup that’s perfect for a winter dinner with some crusty bread. The lemon was a great addition that made the soup quite refreshing too. The only change i made was dicing the potato because I like to have the bite of a potato in soup.

      Reply
      • Maria

        January 23, 2025 at 7:54 pm

        I’m so glad you enjoyed the soup Pam! The lemon really does add a nice brightness, doesn’t it? Dicing the potato sounds like a great idea for added texture. Thanks for sharing your feedback!

        Reply
    3. Louise Samson

      January 18, 2025 at 3:36 pm

      5 stars
      Delicious. As always.
      Thank you again!

      Reply
      • Maria

        January 20, 2025 at 3:40 pm

        My pleasure Louise! Thanks so much for sharing ♥

        Reply
    4. Sandie

      January 14, 2025 at 8:29 am

      5 stars
      Yesterday my daughter said ‘ delicious’ on tasting this spinach and cannellini bean soup, today we finished it up ( only the two of us here) and she said, delicious again, and ‘ thank you for making it for me….. even tastier .
      Daughter is housebound and has soups most days , so I’ll be working my way through some of your other offerings , thank you Maria 😊

      Reply
      • Maria

        January 14, 2025 at 10:18 am

        What a heartwarming story—thank you for sharing Sandie! I’m so glad your daughter enjoyed the soup, and it’s wonderful that you’re making such nourishing meals for her. I hope you both find more favorites as you explore the recipes. Sending warm wishes to you both!

        Reply
        • Kelly

          March 20, 2025 at 5:07 pm

          5 stars
          Hi, I made the soup for dinner tonight.
          I substituted a sweet potatoes and used mixed greens in place of the spinach.
          I also added lime juice instead of lemon.
          Wow! Added a little some chefs blend sharp cheddar,gouda and asks to yummy 😋

        • Maria

          March 28, 2025 at 3:50 pm

          Thanks so much for sharing Kelly!

    5. Lilli

      January 13, 2025 at 11:02 am

      5 stars
      Was delicious and used fresh bean rather than canned. Wonderful recipe.

      Reply
      • Maria

        January 13, 2025 at 5:44 pm

        Thanks so much for sharing Lilli!

        Reply
    6. Tommasina

      January 09, 2025 at 4:30 pm

      Enjoye all your recipes and bring back memories of my Mom’s cooking. Simple and easy.

      Reply
      • Maria

        January 09, 2025 at 9:31 pm

        Thank you so much for your kind comment Tommasina.

        Reply
    7. Mary Claire

      October 25, 2024 at 12:02 am

      5 stars
      Another great recipe! We still had a lot of swiss chard in our garden so I used it instead of spinach. To me, most online recipes do not have enough flavour but yours are always perfect.

      Reply
      • Maria

        October 25, 2024 at 10:57 am

        Thank you so much Mary! Using fresh Swiss chard from your garden sounds amazing—I bet it added such a nice touch! I’m thrilled to hear you find the flavors in my recipes just right; that means a lot! Hope you keep enjoying them and finding new ways to use those garden veggies!

        Reply
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    Hi, I'm Maria! a dietitian (retired) 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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