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.
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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!
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Prep and Cook Time
The total time to make this healthy soup can be estimated as follows:
- Prep Time (chopping, peeling, grating, and measuring): ~5 minutes
- 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
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.
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.
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.
FAQ
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.
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.
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
- 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
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!
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
Easy White Bean Spinach Soup Recipe
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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!
Video
Notes
Nutrition
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.
Tommasina
Enjoye all your recipes and bring back memories of my Mom’s cooking. Simple and easy.
Maria
Thank you so much for your kind comment Tommasina.
Mary Claire
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.
Maria
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!