White Bean Spinach Soup
A quick, comforting vegan soup made with creamy white beans, fresh spinach, and aromatic herbs. High in plant-based protein and fiber, this soup is perfect for weeknight dinners, meal prep, or a nourishing lunch. Ready in just 30 minutes and easily customizable with your favorite pasta or greens.
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.
