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Spinach and White Bean Soup Recipe

A simple, hearty vegan soup with beans, spinach, and aromatic herbs simmered in savory broth.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

  • Olive oil: 2 tbsp
  • Onion: 1 medium diced
  • Garlic: 4 cloves minced
  • Carrots: 2 medium chopped
  • Celery: 2 stalks diced
  • White beans cooked or canned: 3 cups
  • Spinach: 5 cups fresh
  • Vegetable broth: 6 cups
  • Bay leaf: 1
  • Thyme: 1 tsp dried
  • Salt: 1 tsp
  • Black pepper: 1/2 tsp
  • Lemon juice: 1 tbsp

Method
 

  1. Heat olive oil in large pot.
  2. Add onion, garlic, carrots, and celery; sauté 6–7 minutes.
  3. Stir in beans, broth, bay leaf, thyme, salt, and pepper.
  4. Bring to boil, reduce to simmer for 20 minutes.
  5. Stir in spinach and lemon juice.
  6. Cook 5 minutes more.
  7. Remove bay leaf and serve warm.

Notes

Nutritional Values (per serving)

  • Calories: 210
  • Total Fat: 6g
  • Saturated Fat: 1g
  • Carbohydrates: 32g
  • Fiber: 9g
  • Protein: 11g

Vitamins and Minerals (per serving)

  • Vitamin A: 45%
  • Vitamin C: 30%
  • Iron: 18%
  • Calcium: 12%
  • Folate: 20%

Additional Notes/Tips

  • Add red pepper flakes for a kick.
  • Use kale instead of spinach for variety.
  • Pair with crusty bread or garlic toast.
  • A drizzle of olive oil before serving elevates flavor.