This chunky tomato-based broth is loaded with spinach and beans and comes together pretty quick with fresh vegetables to make a filling hearty delicious bowl.
Perfect any time of the year to warm you up and the possibilities of the mix-in suggestions are endless using this simple basic recipe for the broth.
Any beans can be used white beans, chickpeas, black beans, kidney beans, pinto beans, or even lentils!
Although this is a meatless version, the addition of meat is just one of our several suggestions below so don't miss reviewing substitutions and additions.
Your printable copy of this delicious easy soup recipe is available by scrolling down to the bottom of this post.
Why You Will Love This Recipe for White Bean Spinach Soup
- Made with a rich, flavorful broth that tastes comforting and homemade
- Hearty white beans make this soup filling while still being light and wholesome
- Spinach adds fresh color, nutrients, and a mild flavor that everyone loves
- Naturally budget-friendly using simple pantry and refrigerator staples
- Easy to customize with vegetables, grains, or protein add-ins
- Perfect for meatless meals but easily adapted for meat lovers
- Great for meal prep and tastes even better the next day
- Cozy, satisfying comfort food the whole family enjoys
Tips for making the best White Bean Spinach Soup
- Use quality broth: A good vegetable broth (or chicken broth if preferred) makes a big difference in flavor.
- Don’t overcook the spinach: Add it at the end so it stays vibrant and tender.
- Mash some of the beans: Lightly mash or blend a small portion of the beans to naturally thicken the soup.
- Season in layers: Add salt, pepper, garlic, and herbs gradually to build depth without overpowering the soup.
- Finish with acidity: A splash of lemon juice or a touch of balsamic vinegar brightens the entire dish.
Additions and Mix-in Suggestions for this Soup
- green beans
- chickpeas
- peas
- mixed frozen vegetables
- kale
- escarole
- curly cabbage sliced fine
- pinto beans
- black beans
- 15 beans dried beans cooked
- not a bean lover? use another vegetable or add barley
- substitute cooked rice for pasta
- use any meats, i.e., kielbasa, sausage, bacon, ham, boneless beef, boneless pork, leftover chicken or turkey, or any parts of the chicken (raw or cooked to make the broth)
- any cooked pasta you prefer we used orecchiette
- Tip: if you want a creamier white bean soup cook the beans longer and also puree around 1 cup of beans and add them back into the soup
Try Some More Of Our Favorite Recipes
Grandma's Home Chicken Soup
Italian Minestrone
Best Soup Recipes
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How To Make the Best-Tasting Soup
As I mentioned previously, anything can be added to your taste to make soup; the best-tasting soup is to test as it's simmering to add more or less seasoning.
Soup gets lots of flavors from the amount of seasoning and sauteed vegetables you add, so don't be afraid to adapt this with more or less garlic and onion.
Everyone has a different opinion on what tastes great to them: more salt, less salt or even a healthy pinch of cayenne pepper may be your favorite in your soup,s so add it for a little heat and spicy flavor.
One last thing we do add that we love, grated cheese on top when ladling into the bowls
White Bean Spinach Soup
Yield: 10
Prep time: 10 MinCook time: 39 MinTotal time: 49 Min
This White Bean Spinach Soup is so comforting and bursting with flavorful vegetable broth
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion cut in half
- 4 cloves of minced garlic
- 7 cups vegetable broth (you can use chicken however this is a nonmeat soup)
- 1- 28 ounce can of whole tomatoes chopped ( use 6 fresh plum tomatoes)
- 1 tablespoon granulated garlic powder
- 1 cup sliced carrots
- 1 cup of tomato juice (like V8) or tomato sauce in a can
- 1 stalk celery minced
- salt and pepper to taste
- 3 cans (12 or 15 ounces) rinsed and drained cannellini beans or any other white beans you prefer
- 4 cups of baby fresh spinach leave rinsed (or another green you prefer like kale, swiss chard, escarole)
- Garnish:
- 3/4 cup fresh grated Pecorino Romano cheese (for serving)
- 3 tablespoons chopped fresh flat-leaf parsley
Instructions
- In a large dutch oven soup pot heat the oil and saute onion and garlic for 2 to 3 minutes.
- In the same pot add the vegetable broth (or chicken broth), and granulated garlic powder, and then add chopped tomatoes, chopped celery stalk, and sliced carrots.
- Stir in the tomato juice or sauce and any other ingredients listed or suggested except for the beans and spinach.
- Simmer until vegetables are soft around 30 minutes.
- Season with salt, and pepper to taste.
- Wash the spinach leaves.
- Add the beans and spinach and simmer for around 10 more minutes until wilted and the beans are heated through.
- Note: if the soup gets too thick for your preference add more broth or water and adjust the seasonings.
- Add the salt and pepper to your taste.
- Ladle into bowls and garnish with cheese and parsley.
Notes
Additions and Mix-in Suggestions for this Soup
- green beans
- chickpeas
- peas
- mixed frozen vegetables
- kale
- escarole
- curly cabbage sliced fine
- pinto beans
- black beans
- 15 beans dried beans cooked
- not a bean lover? use another vegetable or add barley
- substitute cooked rice for pasta
- use any meats IE boneless beef, boneless pork, leftover chicken or turkey, or any parts of the chicken (raw or cooked to make the broth)
- any pasta you prefer we used orecchiette
- Tip: if you want a creamier white bean soup cook the beans longer around 15 minutes on a low simmer also puree around 1 cup of beans and add them back into the soup
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