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.

White Bean Spinach Soup (Vegan)

Name: White Bean Spinach Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 4 tbsp vegan butter (or olive oil); 1 yellow onion, diced (~1 1/2 cups); 2 tsp finely minced garlic (1-2 large cloves); 1 1/2 cups celery, diced; 1 1/2 tsp Herbs de Provence*; 1-1 1/2 tsp salt; 1/4-1/2 tsp 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; 1/4 cup fresh parsley, finely minced; Optional: vegan parmesan for garnish

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 1/2 cups)
2 tsp finely minced garlic (1-2 large cloves)
1 1/2 cups celery, diced
1 1/2 tsp Herbs de Provence*
1-1 1/2 tsp salt
1/4-1/2 tsp 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
1/4 cup fresh parsley, finely minced
Optional: vegan parmesan for garnish

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Instructions

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.
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.
Add in the beans, spinach and parsley and continue cooking for 10 minutes (or longer if preferred). Taste and adjust seasoning as desired.
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