Spinach and Bean Soup

Friday, September 19, 2014
This Spinach and Bean Soup is so comforting and bursting with flavorful broth.

This tomato-based broth with spinach and beans comes together pretty quick with tender chunks of cubed chicken breast fit for a King.

Perfect any time of the year no matter the season.

Any beans can be used white beans, chickpeas, black beans, kidney beans, Pinto beans, even lentils!

We also add our favorite we call "Little Ears" pasta we make from scratch however it's hearty enough with no other ingredients.

Step By Step

  1. saute the chicken
  2. add all ingredients to the pot except spinach and beans
  3. simmer 45 minutes
  4. add the beans and spinach for 15 more minutes
  5. garnish with cheese and parsley if desired

Ingredients You Will Need exact measurements are in the recipe card that's printable below

  • olive oil
  • chicken breasts boneless cubed
  • yellow onion cut in half
  • cloves of minced garlic
  • water or chicken broth
  • can of whole tomatoes chopped
  • granulated garlic powder
  • sliced carrots
  • celery
  • salt and pepper to taste
  • cannellini beans drained and rinsed 
  • baby spinach rinsed 
  • Garnish: fresh grated Pecorino Romano cheese (for serving) chopped fresh flat-leaf parsley

Try Some More Of Our Favorite Recipes

Grandma's Home Chicken Soup

Italian Minestrone

Spinach and Bean Soup

Spinach and Bean Soup

Yield: 12
Author: Claudia Lamascolo
Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour
This is a comforting pot of soup made with white beans, spinach, chicken, and vegetables


  • 1 tablespoon olive oil
  • 2 chicken breasts boneless cubed
  • 1 yellow onion cut in half
  • 4 cloves of minced garlic
  • 7 cups water or chicken broth
  • 1- 15 ounces can of whole tomatoes chopped
  • 1 tablespoon granulated garlic powder
  • 1 cup sliced carrots
  • 1 stalk celery
  • salt and pepper to taste
  • 4 cans of cannellini beans were drained and rinsed
  • 4 cups of baby spinach rinsed
  • Garnish:
  • 3/4 cup fresh grated Pecorino Romano cheese (for serving)
  • 3 tablespoons chopped fresh flat-leaf parsley


  1. In a large soup pot heat the oil and saute the chicken for around 3 minutes on each side.
  2. Add the garlic and saute for 1 more minute.
  3. In the same pot add the water, and granulated garlic powder, and simmer the chicken add the onion, chopped tomatoes, celery stalk, and carrots for around 35 to 40 minutes.
  4. Simmer until vegetables are soft.
  5. Remove the onion and celery (you can chop this fine, to begin with, but we just use it to flavor the broth.
  6. Add the beans and spinach and simmer for around 15 more minutes.
  7. Add the salt and pepper to your taste.
  8. Ladle into bowls and garnish with cheese and parsley.
Spinach and Bean Soup, cannellini Italian spinach soup, Italian soup
soup recipes, spinach soup recipes, beans soup recipes

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  1. this looks SO yummy!!! I have all the makings for this and my hubby wants me to make this too - I will be making very soon! :) Diane Baker

  2. Claudia, this soup looks so delicious! I love the ingredients that bring out the rich flavor in this soup...thanks for sharing your recipe!


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