White Bean Spinach Soup Recipe

This White Bean Spinach Soup is one of those recipes that has become a cornerstone of our family’s meal rotation, a true culinary hug in a bowl. For me, Claudia Lamascolo, creating recipes isn’t just about combining ingredients; it’s about crafting experiences and memories. I’ll never forget the first time I made this soup on a particularly dreary, rain-soaked afternoon. The house was filled with the soul-warming aroma of garlic and onions sautéing, a scent that promises comfort is on its way. When I finally ladled it into bowls, the vibrant green of the spinach against the rich, red-flecked broth was a feast for the eyes before it even touched our lips. My family gathered around the table, and the usual chatter quieted down, replaced by the satisfying sounds of spoons clinking against bowls. Even my pickiest eater, who usually eyes anything green with suspicion, asked for a second helping. That’s when I knew this wasn’t just a good soup; it was a keeper. It’s the kind of dish that proves you don’t need meat to create a deeply satisfying, hearty, and protein-packed meal. It’s my go-to recipe when I need something quick, nutritious, and guaranteed to bring smiles to the faces of my loved ones. It’s simple, rustic, and bursting with the kind of authentic, wholesome flavor that feels both nourishing and indulgent at the same time.

Ingredients

A truly remarkable soup begins with quality ingredients. Each component in this recipe plays a crucial role in building layers of flavor, resulting in a finished product that is far greater than the sum of its parts. Let’s break down what you’ll need and why each element is so important.

• 1 tablespoon olive oil: This is the foundation of our flavor. Use a good quality extra virgin olive oil if you can; its fruity, peppery notes will infuse the entire soup from the very beginning. It’s used to sauté the aromatics, releasing their essential oils and creating a base that all other flavors will build upon.
• 1 yellow onion, cut in half: We use a yellow onion for its balanced, slightly sweet flavor that becomes even more mellow and delicious when cooked. Cutting it in half and then slicing or dicing it allows it to soften beautifully without disappearing into the soup, providing a subtle, savory backbone.
• 4 cloves of minced garlic: Garlic is a non-negotiable powerhouse of flavor. Minced finely, it releases its pungent, aromatic qualities quickly into the hot oil. We use a generous four cloves because its zesty bite is essential to cut through the richness of the beans and tomatoes.
• 7 cups vegetable broth: The broth is the very soul of the soup. A high-quality vegetable broth will lend a complex, savory depth. It carries all the other flavors and turns a collection of ingredients into a cohesive, slurpable soup. While the recipe is designed as a vegetarian dish, you can certainly use chicken broth if that’s what you have on hand; it will simply create a different, albeit equally delicious, flavor profile.
• 1 (28 ounce) can of whole tomatoes, chopped (or 6 fresh plum tomatoes): Tomatoes provide acidity, color, and a touch of sweetness that balances the earthiness of the beans. Canned whole tomatoes, particularly San Marzano if you can find them, offer a consistent and robust flavor. If using fresh plum tomatoes, their lower water content and dense flesh make them ideal for creating a rich, flavorful sauce base.
• 1 tablespoon granulated garlic powder: You might wonder why we use both fresh and granulated garlic. Fresh garlic provides a sharp, immediate aromatic punch at the beginning, while granulated garlic powder dissolves into the broth, providing a deeper, more rounded garlic flavor that permeates the entire soup during the simmer.
• 1 cup sliced carrots: Carrots bring a natural sweetness and a beautiful pop of color. Slicing them allows them to cook until perfectly tender-crisp, adding a pleasant textural contrast to the softer beans and spinach.
• 1 cup of tomato juice (like V8) or tomato sauce in a can: This ingredient is a secret weapon for intensifying the tomato flavor. It adds a layer of concentrated umami and gives the broth a richer body and a more velvety consistency than broth alone could achieve.
• 1 stalk celery, minced: Celery is a classic component of any mirepoix or soup base. Its slightly salty, vegetal flavor adds a fresh, clean note that brightens the entire dish and prevents it from feeling too heavy.
• Salt and pepper to taste: These are the ultimate flavor enhancers. It’s crucial to taste your soup and season it accordingly. The amount of salt needed will depend heavily on the saltiness of your broth and canned tomatoes.
• 3 cans (12 or 15 ounces) rinsed and drained cannellini beans: Cannellini beans are the star of the show. They are a type of white kidney bean, prized for their creamy texture and mild, nutty flavor. When cooked, they hold their shape well but are tender enough to melt in your mouth. Rinsing them is a vital step to remove excess sodium and the starchy liquid from the can, which can make the soup cloudy. Any other white bean like Great Northern or Navy beans will also work beautifully.
• 4 cups of fresh baby spinach leaves, rinsed: Spinach adds a wealth of nutrients, a vibrant green color, and a delicate, earthy flavor. We use fresh baby spinach because it wilts quickly and has a more tender texture than mature spinach. You can easily substitute other leafy greens like kale, Swiss chard, or escarole, but be mindful that they will require a longer cooking time to become tender.

Garnish:

• 3/4 cup fresh grated Pecorino Romano cheese: This is the perfect finishing touch. Pecorino Romano is a hard, salty Italian cheese made from sheep’s milk. Its sharp, tangy flavor is the perfect counterpoint to the mellow, comforting soup. Grating it fresh makes all the difference.
• 3 tablespoons chopped fresh flat-leaf parsley: Fresh parsley adds a final burst of bright, clean, herbaceous flavor that cuts through the richness and wakes up all the other ingredients.

Instructions

Follow these steps carefully to build layers of flavor, ensuring your White Bean Spinach Soup is perfectly cooked and irresistibly delicious. The process is straightforward and allows the ingredients to shine.

1. Step 1: Build Your Flavor Foundation. In a large Dutch oven or a heavy-bottomed soup pot, heat the olive oil over medium heat. Once the oil shimmers slightly, add the chopped yellow onion and minced garlic. Sauté for 2 to 3 minutes, stirring frequently. You’re looking for the onions to become soft and translucent, and for the garlic to be fragrant. Be careful not to let the garlic brown, as it can become bitter. This initial step, known as creating a soffritto, is crucial for developing a deep, aromatic base for your soup.
2. Step 2: Create the Savory Broth. Pour the vegetable broth into the pot, using it to deglaze the bottom. Scrape up any browned bits of onion and garlic stuck to the pot—this is pure flavor! Stir in the granulated garlic powder, the chopped whole tomatoes (with their juices), the minced celery stalk, and the sliced carrots.
3. Step 3: Intensify the Flavors. Stir in the cup of tomato juice or tomato sauce. At this point, all ingredients except for the beans and spinach should be in the pot. Give everything a good stir to combine.
4. Step 4: The Patient Simmer. Bring the soup to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer. This is where the magic happens. Allow the soup to simmer for approximately 30 minutes. This gives the vegetables, especially the carrots, enough time to become tender and for all the individual flavors to meld together into a harmonious, deeply flavorful broth.
5. Step 5: Season to Perfection. After the vegetables are tender, it’s time to season the soup. Add salt and pepper gradually, tasting as you go. Remember that broths and canned goods can vary in sodium content, so it’s always best to start with less and add more as needed until the flavor is balanced to your liking.
6. Step 6: Add the Heart and Soul. Carefully add the three cans of rinsed and drained cannellini beans and the fresh baby spinach to the pot. Stir gently to incorporate them into the soup.
7. Step 7: The Final Simmer. Let the soup continue to simmer for another 5 to 10 minutes. This is just enough time for the spinach to wilt completely and for the beans to heat through, absorbing the delicious flavors of the broth without becoming mushy. If you find the soup has become too thick for your preference during this time, feel free to add a splash more broth or water, adjusting the seasonings again if necessary.
8. Step 8: Serve and Garnish. Your masterpiece is ready. Ladle the hot soup into warm bowls. Garnish each serving generously with freshly grated Pecorino Romano cheese and a sprinkle of chopped fresh parsley. Serve immediately and enjoy the comforting warmth.

Nutrition Facts

This recipe is designed to be as nourishing as it is delicious. While exact nutritional values can vary based on specific brands and ingredients used, here is an approximate breakdown to guide you.

• Servings: This recipe yields approximately 10 generous servings.
• Calories per serving (estimated): Each serving contains an estimated 190-240 calories, not including heavy garnishes or accompaniments like bread. This makes it a wonderfully light yet filling option for lunch or dinner.

This White Bean Spinach Soup is a nutritional powerhouse. The cannellini beans are an excellent source of plant-based protein and dietary fiber, which aids in digestion and promotes a feeling of fullness. The wealth of vegetables—tomatoes, carrots, celery, onion, and spinach—provides a wide array of essential vitamins and minerals. Tomatoes are rich in lycopene, a powerful antioxidant, while spinach is packed with Vitamin K, Vitamin A, and iron. The use of olive oil contributes healthy monounsaturated fats. It’s naturally low in saturated fat and, if using a certified gluten-free broth, is also a gluten-free meal.

Preparation Time

One of the beauties of this soup is how quickly it comes together, with most of the time being hands-off simmering.

• Prep time: 10 Minutes: This is your active preparation time. It involves gathering your ingredients, mincing the garlic, chopping the onion and celery, slicing the carrots, and rinsing the beans and spinach. Working with a “mise en place” approach—having everything prepped and ready before you start cooking—will make the process smooth and stress-free.
• Cook time: 39 Minutes: This is the time the soup spends on the stove. It can be broken down into:
  • Sautéing aromatics: 2-3 minutes
  • Simmering vegetables: 30 minutes
  • Heating beans and wilting spinach: 5-10 minutes
• Total time: 49 Minutes: In under an hour, you can have a pot of wholesome, homemade soup ready to serve. The majority of this time allows you to step away from the stove while the flavors develop, making it a perfect recipe for a busy weeknight.

How to Serve

Serving this soup is an opportunity to add texture, richness, and personal flair. While it’s absolutely delicious on its own, here are some exceptional ways to present and enjoy your White Bean Spinach Soup:

• The Classic Garnish: As the recipe suggests, a generous blanket of freshly grated Pecorino Romano cheese and a sprinkle of chopped flat-leaf parsley is the gold standard. The salty, sharp cheese melts slightly into the hot broth, while the fresh parsley adds a burst of clean, herbaceous brightness.
• Bring on the Bread: This is a soup that begs to be dipped into. Serve it alongside:
  • A loaf of warm, crusty artisan bread for sopping up every last drop of the flavorful broth.
  • Toasted garlic bread for an extra layer of garlicky goodness.
  • Homemade or store-bought croutons tossed on top just before serving for a delightful crunch.
• A Drizzle of Richness: A final drizzle of high-quality extra virgin olive oil over the top of the soup in the bowl can elevate the flavor, adding a fruity, peppery finish.
• A Touch of Bright Acidity: For an extra pop of flavor that brightens the entire bowl, offer a wedge of fresh lemon on the side. A small squeeze of lemon juice just before eating can cut through the richness and make the flavors sing.
• Add Some Heat: If you enjoy a spicy kick, a pinch of red pepper flakes sprinkled over the top adds a pleasant warmth that complements the other flavors beautifully.
• Make it a “Soup and…” Meal: Turn this soup into a more substantial meal by pairing it with:
  • A simple green salad with a light vinaigrette.
  • A classic grilled cheese sandwich for the ultimate comfort food combination.
  • A half-sandwich, such as a turkey and provolone or a Caprese panini.

Additional Tips

Take your soup from great to absolutely unforgettable with these five professional tips and variations.

1. For a Creamier Soup (Without Cream): If you prefer a thicker, creamier consistency, this trick is a game-changer. After the vegetables have simmered for 30 minutes but before you add the beans and spinach, use an immersion blender to pulse the soup a few times directly in the pot. Alternatively, you can transfer 1-2 cups of the soup (mostly broth and vegetables) to a regular blender, blend until smooth, and then pour it back into the pot. This technique thickens the soup naturally using the starches from the vegetables, adding a luscious body without any heavy cream.
2. Master Your Greens: The recipe calls for spinach, which is delicate and wilts in minutes. If you substitute for heartier greens, you’ll need to adjust the cooking time.
   • Kale (Lacinato or Curly): Remove the tough stems, chop the leaves, and add them to the pot with the carrots and celery. Kale needs the full 30-minute simmer time to become tender.
   • Swiss Chard: Separate the stems from the leaves. Chop the stems and add them with the carrots. Chop the leaves and add them for the last 10-15 minutes of simmering.
   • Escarole: This pleasantly bitter green is a classic in Italian bean soups. Add the chopped escarole for the last 10 minutes of cooking time.
3. Unlock Umami with a Parmesan Rind: This is a classic Italian chef’s secret for incredible flavor. If you have a leftover rind from a wedge of Parmesan or Pecorino cheese, toss it into the pot when you add the broth. Let it simmer with the vegetables, and it will slowly release a deep, savory, umami flavor into the broth. Just remember to remove the rind before serving.
4. Consider Using Dried Beans: While canned beans are a fantastic time-saver, cooking with dried beans can yield a superior texture and flavor. To substitute, you will need about 1 ½ cups of dried cannellini beans. Soak them overnight in water. The next day, drain and rinse them, then add them to the pot with the broth and vegetables. You will need to increase the simmering time significantly, likely to 1.5-2 hours or until the beans are completely tender, adding more broth if needed.
5. The Importance of Resting: Like many stews and braises, this soup’s flavor deepens and improves as it sits. If you can, make it a day ahead of time. Let it cool completely, then store it in the refrigerator. The next day, gently reheat it on the stove, adding the fresh spinach during the last few minutes of reheating for the best texture. The flavors will have had a chance to meld and marry, resulting in an even more delicious soup.

FAQ Section

Here are answers to some of the most frequently asked questions about this White Bean Spinach Soup recipe.

1. Can I add meat to this soup?
Absolutely. While this soup is designed to be a satisfying vegetarian meal, it is also a fantastic base for adding meat. For a classic Italian flavor, brown about a half-pound of mild or spicy Italian sausage (casings removed) in the pot after sautéing the onions and garlic. For a leaner option, you can add cooked, shredded rotisserie chicken or diced pancetta, which you would render at the very beginning of the cooking process. Add the cooked chicken in the last 10 minutes along with the beans.

2. How do I store and reheat leftovers? Can I freeze this soup?
This soup stores beautifully. Cool the soup completely and store it in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop over medium-low heat until warmed through. This soup also freezes exceptionally well. For best results, let it cool and ladle it into freezer-safe containers, leaving about an inch of headspace. It can be frozen for up to 3 months. To serve, thaw it in the refrigerator overnight and reheat on the stove. If possible, freeze the soup before adding the spinach and cheese, and add them fresh during reheating for the best texture and flavor.

3. My soup seems too thick (or too thin). How can I fix it?
This is an easy fix. The thickness of the soup can depend on how much your broth reduces during simmering.

• If your soup is too thick: Simply stir in more vegetable broth or water until it reaches your desired consistency. Be sure to taste it again and adjust the salt and pepper if needed.
• If your soup is too thin: You have a couple of options. You can let it simmer, uncovered, for an additional 15-20 minutes to allow more liquid to evaporate. Alternatively, you can use the “creamy soup” tip from above: mash some of the beans against the side of the pot with a spoon or blend a small portion of the soup to naturally thicken it.

4. I don’t have cannellini beans. What other beans can I use?
No problem! This recipe is very forgiving. You can substitute any other type of white bean with great results. Good alternatives include Great Northern beans, which are slightly smaller but still hold their shape well, or Navy beans, which are smaller still and will make the soup even creamier as they tend to break down a bit more. You could even use chickpeas (garbanzo beans) for a different but equally delicious texture and flavor.

5. Is this White Bean Spinach Soup healthy?
Yes, it is incredibly healthy! It is packed with plant-based protein and fiber from the beans, which supports digestive health and keeps you feeling full. It is loaded with vitamins, minerals, and antioxidants from the diverse range of vegetables. It’s a low-fat, low-calorie meal that is also naturally gluten-free (just be sure to check that your vegetable broth is certified GF if you have a sensitivity). It’s a perfect example of a meal that is both deeply comforting and wonderfully nutritious.

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