• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Crowded Kitchen
MENUMENU
  • Recipes
  • About Us
  • Contact
  • Sign Up
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About Us
  • Recipe Index
  • Contact
×

Home » Recipes » Soups

White Bean Spinach Soup

Published: Jan 12, 2021 by Lexi

12.8K shares
Jump to Recipe·Print Recipe

This comforting, simple vegan White Bean Spinach Soup comes together in just 30 minutes! It's so easy to make, packed with plant-based protein and fiber, and tastes great as leftovers the next day. This is the easiest vegan soup to add to your meal plan this winter!

overhead view of white bean spinach soup topped with vegan parmesan in black soup bowl.

Why we love this recipe

  • SO easy to make. Seriously, I'm pretty sure a ten-year old could handle this recipe. You basically just add everything to a pot and let it all come together!
  • Vegan and gluten free friendly. Packed with plant protein-rich white beans and vegetable broth. It's super easy to make gluten free with GF pasta.
  • Freezer-friendly and fantastic as leftovers.
  • Kid-friendly! The perfect soup to get your kids to eat more veggies and fiber without them noticing.
close up view of white bean spinach pasta soup in a black bowl.

Video Tutorial

Ingredient Notes

overhead view of ingredients for white bean spinach soup with text labels.
  • White beans: Technically, white beans could refer to four different varieties of beans, including cannellini, Great Northern, navy and baby lima beans. Any of the four will taste good in this soup, but we typically use either Great Northern (which hold up better in soups and stews) or cannellini.
  • Feel free to sub vegan butter with olive oil.
  • You can swap spinach with kale or swiss chard if desired.
  • We always prefer freshly squeezed lemon juice in our recipes. you can really taste the difference between fresh and bottled!
  • Herbs de Provence: this is an herb blend typically containing thyme, basil, rosemary, tarragon, savory, marjoram, oregano and bay leaf. You can sub 1:1 with an Italian seasoning blend, or make your own blend with any of the above ingredients.
  • Feel free to use any variety of pasta, including gluten free pasta or a legume-based pasta (we used chickpea pasta here).

Instructions

This vegan white bean spinach soup comes together in just a few simple steps!

step-by-step instructions for how to make white bean spinach soup.

Step 1: Sauté vegetables

Melt the vegan butter in a large pot over medium heat. Add the onions and sauté for about 5 minutes. Add the garlic and celery and continue cooking for 5 minutes until softened.

Step 2: Add seasonings, pasta and broth

Stir in the herbs de Provence, salt and pepper. Add in the uncooked pasta, the lemon juice and the vegetable broth.

Step 3: Let simmer

Bring the soup to a boil, then reduce the heat to low and simmer until just before the pasta is al dente (about 8 minutes).

Step 4: Add beans, spinach and parsley

The last step is to add in the white beans, fresh parsley and spinach. Stir well and simmer on low until the spinach wilts (about 5-10 minutes).

overhead view of a large pot of white bean spinach pasta soup.
close up view of person holding ladle of white bean spinach soup above soup pot.

Expert Tips and FAQs

  • Storage: let soup cool to room temperature, then transfer to an airtight container and refrigerate for 5 days. Reheat in a small saucepan over medium heat.
  • Freezer storage: Let the soup cool completely before transferring to an airtight, freezer-safe container. Freeze for up to 6 months. To reheat, defrost in the refrigerator overnight, then heat over medium in a saucepan.
overhead view of 2 bowls of white bean spinach soup topped with vegan parmesan and parsley.
When should I add spinach to a soup?


As a general rule of thumb, it's best to wait to add spinach until about 10 minutes before serving. This gives spinach plenty of time to wilt and soak up some flavor without getting too soggy.

What other vegetables can you add to white bean soup?


If you really want to load this soup up with veggies, feel free to add in any of the following: carrot, leeks, potato, zucchini, green beans, etc.

This soup would also be delicious with a drizzle of homemade pesto or herb oil on top!

What's the difference between Great Northern white beans and cannellini beans?


Great Northern beans are medium-sized and relatively firm. Cannellini beans are slightly larger and have a very tender flesh. Both hold up well in soups and stews, but when using canned, we typically wait to add until the end so they don't get mushy.

overhead view of white bean spinach soup topped with vegan parmesan in black soup bowl.

More soup recipes

  • close up overhead view of vegan bean soup in a bowl on white linen surface.
    Three-Bean Vegetable Soup
  • Turmeric Ginger Chickpea Noodle Soup
  • Vegan Minestrone Soup
  • Lemon Rice Soup (Vegan)

Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, and Facebook or by subscribing to our newsletter.

Print

📖 Recipe

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
overhead view of white bean spinach soup topped with vegan parmesan in black soup bowl.

White Bean Spinach Soup


★★★★★

5 from 5 reviews

  • Author: Lexi
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan
Print Recipe
Pin Recipe

Description

This brothy, comforting, simple vegan White Bean Spinach Soup comes together in just 30 minutes! It's so easy to make, packed with plant-based protein and fiber, and tastes great as leftovers the next day. This is the easiest vegan soup to add to your meal plan this winter!


Ingredients

Scale
  • 4 tbsp vegan butter (or olive oil)
  • 1 yellow onion, diced (~1 ½ cups)
  • 2 tsp finely minced garlic (1-2 large cloves)
  • 1 ½ cups celery, diced
  • 1 ½ tsp Herbs de Provence*
  • 1-1 ½ teaspoon salt
  • ¼-½ teaspoon pepper
  • 8 cups vegetable broth
  • Half of a lemon, juiced (~2 tbsp)
  • 1 cup pasta of choice (shells, macaroni, farfalle, etc) 
  • 1 15 oz can Great Northern beans*, rinsed and drained
  • 4 cups spinach
  • ¼ cup fresh parsley, finely minced
  • Optional: vegan parmesan for garnish

Instructions

  1. Heat butter in a large pot over medium heat. Add the onion and sauté for 5-6 minutes. Add in garlic and celery and continue cooking for 5 minutes, stirring occasionally. 
  2. Stir in Herbs de Provence, salt and pepper. Add in broth, lemon juice and pasta. Stir well, then bring to a boil. Once boiling, reduce heat to low and simmer for about 10 minutes. 
  3. Add in the beans, spinach and parsley and continue cooking for 10 minutes (or longer if preferred). Taste and adjust seasoning as desired. 
  4. Serve topped with grated vegan parmesan and more fresh parsley. 

Notes

*Herbs de Provence: this is an herb blend typically containing thyme, basil, rosemary, tarragon, savory, marjoram, oregano and bay leaf. You can sub 1:1 with an Italian seasoning blend, or make your own blend with any of the above ingredients. 

*You can also use cannellini or navy beans in place of Great Northern beans.

You can swap spinach with kale or swiss chard if desired. 

Storage: let soup cool to room temperature, then transfer to an airtight container and refrigerate for 5 days. Reheat in a small saucepan over medium heat. 

Freezer storage: Let the soup cool completely before transferring to an airtight, freezer-safe container. Freeze for up to 6 months. To reheat, defrost in the refrigerator overnight, then heat over medium in a saucepan.

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 395
  • Sugar: 6.1 g
  • Sodium: 1030.5 mg
  • Fat: 8.6 g
  • Carbohydrates: 64.4 g
  • Fiber: 16.3 g
  • Protein: 18.7 g

Keywords: white bean spinach soup

Did you make this recipe?

Tag @crowded_kitchen on Instagram and hashtag it #crowdedkitchen

More Soup Recipes

  • Overhead of the finished vegan stew with dumplings in a black bowl.
    Vegan Stew and Dumplings
  • Overhead of the finished vegan tortellini soup in a black bowl.
    Vegan Tortellini Soup
  • Overhead of the finished butter bean stew in a blue bowl.
    Butter Bean Stew
  • Overhead view of leek and celery soup in a bowl.
    Leek and Celery Soup (One Pot)

Reader Interactions

Comments

    Let us know what you think! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Cara Ziegel

    March 11, 2023 at 6:37 pm

    Made this with minor changes - no garlic (i'm allergic), gluten free noodles, probably more spinach (a bag from farmers market, didnt measure), used veggie better-than-bullion instead of salt, and added lemon at the end with the parsley. also didnt have herbs de provence so just put in unmeasured amounts of fennel, thyme, oregano, tarragon and basil.

    Hubby and I both loved it!!

    ★★★★★

    Reply
    • Lexi

      March 13, 2023 at 9:23 am

      So glad you enjoyed! Thanks so much!

      Reply
  2. Patty

    January 14, 2023 at 12:34 pm

    Made the White Bean Soup recipe. Very good but the # of servings is not listed.

    Reply
  3. Jeanne

    October 15, 2022 at 8:55 am

    Love this soup!!
    The lemon juice gives it just the right flavor

    ★★★★★

    Reply
  4. Rose

    October 03, 2022 at 8:54 pm

    Delish, loved it!

    ★★★★★

    Reply
  5. Maria

    July 05, 2022 at 6:02 pm

    Tasted great no cheese added but was still very tasty

    ★★★★★

    Reply
  6. Karen

    January 28, 2022 at 4:42 pm

    This was so tasty. We tried Manchego cheese in it since we were out of fresh Parmesan cheese. It was a whole new soup when we did that. I love this recipe! Since I didn’t know when to put the pasta in I ended up adding the cooked pasta when I did the spinach.

    ★★★★★

    Reply

Primary Sidebar

Lexi and Beth toasting with wine.

Hi, we're Lexi and Beth, a mother-daughter team from Michigan. The recipes you'll find here are a reflection of how we bring our family together around the dinner table despite various dietary differences.

More about us →

Featured in:

Featured in Buzzfeed, yahoo, Men's Journal, Huffpost, MSN, Food & Wine, Country Living, yummly, and Parade.

Spring recipes

  • The Ultimate Bloody Mary Bar
  • Super Green Vegetable Soup
  • Vegan Pasta Bake
  • Overhead view of spaghetti squash soup in a bowl.
    Spaghetti Squash Soup
  • overhead view of vegan mediterranean sheet pan dinner with tofu, chickpeas, vegetables and tahini yogurt drizzle.
    Mediterranean Sheet Pan Dinner
  • overhead view of vegan creamy beet pasta in large pot.
    Creamy Beet Pasta

Most popular recipes

  • How to make Infused Liquors (5 Ways)
  • close up overhead view of vegan bean soup in a bowl on white linen surface.
    Three-Bean Vegetable Soup
  • close up view of a passion fruit martini in a glass with dark backdrop.
    Passion Fruit Martini
  • overhead view of vegan mac and cheese in pot
    The Best Vegan Mac and Cheese
  • Two tequila mule cocktails in copper mugs with lime and mint garnish on antique blue table.
    Tequila Mule
  • side view of limoncello spritz cocktail garnished with fresh mint.
    Limoncello Spritz

See more-->

Footer

Back to top ↑

About

  • Learn About Us
  • Privacy Policy
  • Accessibility Statement
  • See our Portfolio

Newsletter

  • Sign up for weekly emails and updates

Contact

  • Contact Us
  • Work With Us
  • As Seen In

Copyright © 2022 Crowded Kitchen