Spinach Bean Soup
Warm up with a hearty and nutritious bowl of Spinach Bean Soup—a comforting, plant-based recipe that comes together in just 40 minutes! Packed with protein-rich white beans, tender baby spinach, and a medley of aromatic vegetables like carrots, celery, and onion, this soup is both wholesome and satisfying. The addition of diced tomatoes, dried herbs, and a hint of red pepper flakes brings a rich depth of flavor, while a squeeze of fresh lemon adds a bright, zesty finish. Perfect for meal prepping or a quick weeknight dinner, this one-pot wonder is gluten-free, vegetarian, and easily customizable for vegan diets. Pair it with crusty bread for an irresistible, soul-warming meal that the whole family will love.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium, diced Onion
- 3 minced Garlic cloves
- 2 medium, diced Carrots
- 2 diced Celery stalks
- 6 cups Vegetable broth
- 2 15-ounce cans, rinsed and drained Canned white beans (e.g. cannellini or great northern)
- 6 cups, loosely packed Baby spinach
- 1 14-ounce can Diced tomatoes
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Red pepper flakes (optional)
- 2 tablespoons, chopped (optional for garnish) Fresh parsley
- 1 cut into wedges (optional for serving) Lemon
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, garlic, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
Pour in the vegetable broth and bring to a gentle simmer.
Add the rinsed and drained white beans, diced tomatoes (with their juices), dried thyme, dried oregano, salt, black pepper, and red pepper flakes (if using). Stir well to combine.
Cover the pot and let the soup simmer gently for 15 minutes, allowing the flavors to meld together.
Stir in the baby spinach and cook for another 2-3 minutes, or until the spinach is wilted.
Taste the soup and adjust seasonings with more salt or pepper if necessary.
Ladle the soup into bowls. Garnish with fresh parsley, if desired, and serve with a wedge of lemon for a bright, zesty finish.
Nutrition Facts
Calories |
1848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.5 g | 60% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9408 mg | 409% | |
| Total Carbohydrate | 290.7 g | 106% | |
| Dietary Fiber | 84.5 g | 302% | |
| Total Sugars | 61.0 g | ||
| Protein | 86.5 g | 173% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1219 mg | 94% | |
| Iron | 34.8 mg | 193% | |
| Potassium | 7362 mg | 157% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
