White Bean Spinach Soup

I’m always looking for something that’s healthy, vegetarian, or packed with protein and leafy greens—but most importantly, it should be something that doesn’t taste like it’s good for me. That’s why white bean spinach soup is always my play. It has a truckload of flavor and luxurious texture, yet I can still brag about my balanced nutrition. And ideally, I want to make it once, stash it in the fridge and enjoy it all week.

This cannellini bean soup with spinach checks all the boxes. It’s creamy from the pureed cannellini beans, fresh and vibrant thanks to spinach and basil, and satisfying without leaning on dairy or meat. It’s the kind of homemade soup that feels virtuous but tastes indulgent, and the recipe makes a big batch that only gets better after a night in the fridge.

White Bean Spinach Soup Ingredients

• Olive oil: Don’t underestimate the power of a couple of teaspoons of olive oil. Olive oil adds richness and helps mellow the garlic before everything else joins the pot.
• Garlic cloves: Fresh minced garlic is essential. It gives the soup that warm, savory base that can make anything taste homemade.
• Cannellini beans: These white beans are the main event. You’ll use three cans: Two are pureed for a thick base, and one stays whole for texture.
• Black pepper: Just 1/4 teaspoon of black pepper adds enough kick to wake up the broth and balance the richness.
• Vegetable or reduced-sodium chicken broth: Use veggie broth for a fully vegetarian version, or go with chicken broth for more savory depth. Either way, this soup base carries the flavor like a pro. Reduced-sodium vegetable broth isn’t widely available, but the organic versions of big-brand vegetable broths are typically lower in sodium than conventional ones.
• Fresh spinach: Four cups of chopped fresh spinach may sound like a lot, but the leaves wilt down into perfect leafy green bites. Spinach adds nutrients, color and just enough chew to keep things interesting.
• Fresh basil: Thinly sliced basil stirred in at the end gives the soup a bright, herbaceous finish. Think of it like putting a bow on the pot.
• Shredded Parmesan cheese (optional): A little sprinkle of salty, nutty Parmesan brings richness and that final layer of “Why yes, I am a person who makes incredible soup.”

Directions

Step 1: Saute the garlic

In a large saucepan, heat the oil over medium heat. Add the garlic, and cook and stir until it’s tender, 30 to 45 seconds.

Editor’s Tip: Watch your garlic like a hawk—burnt garlic will throw off the whole soup.

Step 2: Add the beans and blend

Stir in two cans of beans, the pepper and the broth. Puree the mixture using an immersion blender, or puree it in a blender and return it to the pan.

Step 3: Add more beans and simmer

Stir in the remaining can of beans and bring the soup to a boil. Reduce the heat and simmer, covered, for 15 minutes, stirring occasionally.

Step 4: Finish with greens and herbs

Stir in spinach and basil and cook the soup, uncovered, until the spinach wilts, two to four minutes. If desired, serve the soup with Parmesancheese.

Editor’s Tip: Add the spinach at the end to keep it bright and tender, not mushy.

Allison Cebulla for Taste Of Home

White Bean Spinach Soup Variations

• Make it meaty: To add something savory, brown some Italian sausage and stir it in after pureeing the soup.
• Try kale instead of spinach: Swap in chopped kale or Swiss chard—just cook a few minutes longer so the leaves get tender.
• Spice it up: Add red pepper flakes or a pinch of smoked paprika for depth and heat.
• Make it lemony: Stir in a squeeze of fresh lemon juice at the end for brightness.

How to Store White Bean Spinach Soup

This spinach and bean soup stores like a dream. Let it cool completely, then transfer it to airtight containers. It will last in the refrigerator for up to four days.

Can you freeze white bean and spinach soup?

Yes, you can freeze white bean and spinach soup without the Parmesan topping. Store it in an airtight, freezer-safe container for up to three months. Thaw it in the fridge overnight before reheating it.

How should you reheat white bean and spinach soup?

Warm white bean and spinach soup gently on the stovetop over medium-low heat, stirring occasionally. You can also microwave it in 50-second bursts, stirring between rounds.

White Bean Spinach Soup Tips

Allison Cebulla for Taste Of Home

Can you use homemade cannellini beans for white bean and spinach soup?

You can absolutely use homemade cannellini beans for this soup. About 4-1/2 cups of cooked beans will replace the canned versions. Remove any stones from your dry beans before soaking them, and make sure that they’re fully cooked and soft so they blend easily.

What else can you serve with white bean spinach soup?

What’s so cool about this spinach and cannellini bean soup is that it’s a complete meal. If you want to add some sides, try a hunk of herbed bread, a grilled cheese sandwich or a side of roasted vegetables. Finish your meal with a sweet treat like a good old-fashioned chocolate chip cookie.