For a vegetarian option, use vegetable broth instead of chicken broth. If you don't have time to soak the beans overnight, you can use the quick-soak method: Bring the beans and water to a boil for 2 minutes, then remove from heat and let soak for 1 hour. To make the soup even richer, stir in a dollop of heavy cream or a swirl of olive oil before serving. This soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop.
White Bean and Spinach Soup
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PREP TIME20 mins
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COOK TIME1 hrs 8 mins
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TOTAL TIME9 hrs 28 mins
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SERVING6 People
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VIEWS42
A comforting and vibrant soup that's as good for you as it tastes! Creamy white beans mingle with fresh spinach in a savory broth, creating a dish that's both hearty and surprisingly light. A sprinkle of Parmesan adds a delightful touch of richness.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate27 g
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Cholesterol4 mg
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Fiber7 g
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Protein10 g
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Saturated Fat1 g
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Sodium1434 mg
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Sugar4 g
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Fat8 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
8 hrs
Soak the Beans: Place the white beans in a large bowl and cover with plenty of cold water. Let them soak for at least 8 hours, or preferably overnight. (8+ hours)
02
Step
5 mins
Drain and Reserve: Drain the soaked beans, reserving 2 cups of the soaking liquid. (5 minutes)
03
Step
6 mins
Sauté Aromatics: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and carrots and cook, stirring occasionally, until softened and lightly golden, about 6 minutes. (6 minutes)
04
Step
2 mins
Wilt Spinach: Add the fresh spinach to the pot and cook, stirring, until it wilts down, about 2 minutes. (2 minutes)
05
Step
1 hrs
Simmer Soup: Add the drained white beans, reserved soaking liquid, chicken broth, minced garlic, and bay leaf to the pot. Bring to a simmer, then reduce the heat to low, cover, and cook until the beans are tender, about 1 hour. (60 minutes)
06
Step
3 mins
Blend for Creaminess: Remove the bay leaf. Carefully pour about half of the soup into a blender (or use an immersion blender). Secure the lid tightly (or insert immersion blender into the pot) and blend until smooth and creamy. (3 minutes)
07
Step
2 mins
Combine and Season: Pour the blended soup back into the pot with the remaining soup. Stir in the chopped fresh parsley, salt, and black pepper. Taste and adjust seasonings as needed. (2 minutes)
08
StepServe: Ladle the soup into bowls and garnish with extra fresh parsley and a generous sprinkle of grated Parmesan cheese, if desired. Enjoy!
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RECIPE REVIEWS
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Please Rate
Janae Runolfsson
Jun 5, 2025I didn't have fresh parsley, so I used dried. It still tasted great, but I'll definitely use fresh next time.
Mya Kilbackschinner
May 25, 2025This soup is so easy to make and tastes amazing! I added a little bit of red pepper flakes for some heat.
Lincoln Hane
Feb 14, 2025I used vegetable broth to make it vegetarian, and it was still delicious.
Vena Altenwerthkub
Jan 12, 2025A fantastic recipe! I've made it several times already.
Bridie Anderson
Jan 12, 2025The soaking water trick is genius! The beans cooked perfectly.
Donnie Hirthe
Jan 5, 2025I added some diced potatoes to make it more filling. It was a hit!
Gwen Corwin
Dec 22, 2024I was skeptical about the color at first, but the taste is incredible. My family loved it!
Jazmyne Treutel
Dec 4, 2024This has become a staple in my house! So comforting and healthy.