Spinach and White Bean Soup – A Nourishing, Cozy Classic
A comforting, plant-based soup filled with white beans, tender spinach, and aromatic herbs — perfect for cozy nights or light, healthy meals.
Ingredients
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2 tbsp olive oil
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1 yellow onion, diced
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3 garlic cloves, minced
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1/2 tsp dried thyme
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1/2 tsp dried rosemary
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Salt and black pepper to taste
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4 cups vegetable broth
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2 (15 oz) cans white beans, drained and rinsed
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4–5 cups fresh baby spinach
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Juice of 1/2 lemon
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1 tbsp extra virgin olive oil (for finishing)
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Optional: grated Parmesan for serving
Instructions
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Heat olive oil in a large pot. Sauté onion until soft, then add garlic and cook 1 minute more.
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Stir in thyme, rosemary, salt, and pepper. Add broth and bring to a simmer.
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Add white beans and simmer 10–15 minutes. Optional: mash some beans for thicker texture.
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Stir in spinach and cook until just wilted.
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Turn off heat, add lemon juice and a drizzle of olive oil.
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Serve with Parmesan, if desired.
Notes
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For extra body, mash or blend part of the soup.
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Sub kale or chard for spinach if desired.
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Store refrigerated up to 4 days or freeze up to 3 months.