This White Bean Spinach Soup is a cozy, plant-powered meal that comes together in just 30 minutes.
Packed with fiber-rich beans, nutrient-dense spinach, and a hint of herbs, it delivers satisfying plant-based protein and healthy fats while keeping saturated fat low.
Perfect for quick weeknight dinners, meal prep, or a nourishing lunch, it’s both wholesome and comforting.
White Bean Spinach Soup
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 chef’s knife
- 1 wooden spoon or spatula
- Measuring Cups and Spoons
Ingredients
- 4 tbsp vegan butter or olive oil
- 1 yellow onion diced (~1 ½ cups)
- 2 tsp garlic finely minced (1–2 large cloves)
- 1 ½ cups celery diced
- 1 ½ tsp Herbs de Provence or Italian seasoning
- 1 –1 ½ tsp salt
- ¼ –½ tsp black pepper
- 8 cups vegetable broth
- 2 tbsp lemon juice from half a lemon
- 1 cup pasta of choice shells, macaroni, farfalle, etc.
- 1 15 oz can Great Northern beans, rinsed and drained
- 4 cups fresh spinach
- ¼ cup fresh parsley finely chopped
- Optional: vegan parmesan for garnish
Instructions
- Prepare Your Ingredients: Before you turn on the stove, make sure all your ingredients are ready. Dice the yellow onion into small, even pieces—about 1 ½ cups. Finely mince 1–2 large garlic cloves to yield roughly 2 teaspoons. Chop the celery into uniform ½-inch pieces, measure your herbs and seasonings, rinse and drain the beans, and roughly chop the parsley. This prep ensures smooth, stress-free cooking.
- Sauté Aromatics: In a large pot or Dutch oven, melt 4 tablespoons of vegan butter or heat olive oil over medium heat. Add the diced onion and sauté for 5–6 minutes, stirring occasionally, until the onions are soft, translucent, and slightly fragrant. Then, add the minced garlic and diced celery, cooking for another 5 minutes. Stir frequently to prevent sticking and ensure the celery becomes tender while releasing its natural flavor.
- Season the Base: Sprinkle in 1 ½ teaspoons of Herbs de Provence (or your Italian seasoning substitute), 1–1 ½ teaspoons salt, and ¼–½ teaspoon freshly ground black pepper. Stir thoroughly to coat the vegetables evenly with the herbs and spices. Let them cook for 1–2 minutes to allow the flavors to bloom and meld together, creating a fragrant, flavorful base for the soup.
- Add Broth, Lemon, and Pasta: Pour in 8 cups of vegetable broth, ensuring the liquid fully covers the sautéed vegetables. Stir in 2 tablespoons of fresh lemon juice to brighten the flavor. Next, add 1 cup of your preferred pasta, whether shells, macaroni, or farfalle. Increase the heat to bring the soup to a gentle boil, then reduce to a low simmer. Cook for about 10 minutes, or until the pasta is tender but not mushy. Stir occasionally to prevent sticking.
- Incorporate Beans, Spinach, and Parsley: Once the pasta is almost cooked, add the rinsed and drained Great Northern beans, 4 cups of fresh spinach, and ¼ cup of finely chopped parsley. Stir carefully to distribute everything evenly. Continue to cook over low heat for an additional 10 minutes, allowing the spinach to wilt gently, the beans to warm through, and the flavors to blend harmoniously. Taste and adjust salt or pepper if needed.
- Serve and Garnish: Ladle the hot soup into bowls. Optionally, sprinkle with grated vegan parmesan for a cheesy flavor and a touch of extra richness. Add a small pinch of fresh parsley on top for color and freshness. Serve immediately while warm, alongside a slice of crusty bread or your favorite light side, for a cozy, satisfying meal.
Notes
- For a smooth, well-balanced flavor, make sure to sauté the onions and celery slowly until softened. This releases their natural sweetness and creates a rich soup base.
- Don’t overcook the pasta; it should be tender but still hold its shape. If you plan to reheat leftovers, slightly undercook the pasta initially, as it will continue to soften in storage.
- Fresh spinach is preferred for its vibrant color and delicate flavor, but kale or Swiss chard can be used as hearty alternatives.
- Herbs de Provence provides a subtle aromatic complexity, but an Italian seasoning blend works equally well in a pinch. Adjust quantities to your taste preference.
- For extra creaminess without dairy, a small splash of unsweetened plant-based milk or a spoonful of cashew cream can be stirred in at the end.
Chef’s Secrets: Tips For Perfect Soup
The secret to a deeply flavorful soup lies in layering flavors.
Begin by gently sautéing aromatics like onion, garlic, and celery, allowing their natural sweetness to emerge.
Adding herbs and spices early in the cooking process enhances their aroma.
Using fresh lemon juice at the end brightens the overall taste, balancing the earthiness of beans and greens.
Finally, stirring in fresh parsley just before serving adds a refreshing finish.
Serving Suggestions: Pairing And Presentation Ideas
This soup is versatile and can be served in numerous ways.
For a light meal, enjoy it with a slice of whole-grain or sourdough bread.
A drizzle of olive oil or a sprinkle of toasted seeds adds texture and richness.
For heartier lunches or dinners, serve alongside roasted vegetables or a crisp green salad.
Garnishing with vegan parmesan or a dollop of plant-based yogurt elevates both flavor and presentation.
Storage Tips: Keep Soup Fresh Longer
Allow the soup to cool to room temperature before refrigerating to preserve texture and flavor.
Store in an airtight container for up to 5 days.
When reheating, do so gently over medium heat, stirring occasionally.
For longer storage, this soup freezes well for up to 6 months.
Defrost overnight in the refrigerator, then heat slowly on the stovetop.
If the pasta absorbs too much liquid, add a splash of vegetable broth to loosen the consistency.
Frequently Asked Questions
1. Can I use other types of beans?
Yes! Cannellini or navy beans work beautifully as alternatives to Great Northern beans, offering similar creaminess and protein content.
2. Is this soup suitable for meal prep?
Absolutely. The soup keeps well in the fridge for up to 5 days and can be frozen for longer storage, making it perfect for weekly meal planning.
3. Can I make this soup gluten-free?
Yes. Simply swap traditional pasta with gluten-free pasta, quinoa, or even small rice shapes to maintain texture without gluten.
4. How can I make the soup creamier without dairy?
You can stir in a small amount of unsweetened plant-based milk, cashew cream, or blended white beans for extra creaminess while keeping it vegan.
5. Can I add more vegetables to this soup?
Definitely. Carrots, zucchini, or bell peppers can be added along with the celery to boost nutrition and color. Just ensure to adjust cooking times so all vegetables remain tender but not mushy.
