White Bean and Spinach Soup Recipe
This White Bean and Spinach Soup Recipe is warm, filling and very comforting. I make it often on busy days. It uses simple pantry items.
Ingredients
- 2 cans white beans drained and rinsed
- 3 cups fresh spinach chopped
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 carrot chopped
- 1 celery stalk chopped
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- 1 tablespoon lemon juice
Instructions
Prepare the vegetables
- Wash all vegetables well. Chop onion, carrot, celery and spinach into small pieces for even cooking.
Heat the oil
- Place a large pot on medium heat. Add olive oil and let it warm gently for one minute.
Cook onion and garlic
- Add onion and garlic to the pot. Stir and cook until soft and lightly golden.
Add carrot and celery
- Put carrot and celery in the pot. Cook for five minutes, stirring often to avoid sticking.
Add beans and spices
- Add white beans, salt, pepper, thyme and paprika. Stir well to coat everything evenly.
Pour in broth
- Slowly pour vegetable broth into the pot. Stir and bring the soup to a gentle boil.
Simmer the soup
- Lower heat and let soup simmer for fifteen minutes until vegetables are tender.
Add spinach
- Add chopped spinach to the soup. Stir and cook for three minutes until wilted.
Finish with lemon juice
- Turn off heat. Add lemon juice and stir gently to brighten the soup flavor.
Notes
- Use low sodium broth to control salt.
- Mash some beans for thicker soup texture.
- Add chili flakes for light heat.
- Use frozen spinach if fresh is unavailable.
- Serve hot for best taste.