There are few things as comforting as a steaming bowl of this Creamy White Bean and Spinach Soup Recipe. It’s my go-to when I crave something nourishing, easy, and full of vibrant flavor without hours at the stove. Plump white beans, buttery-soft spinach, and a velvety broth—finished with a splash of lemon—come together for a hearty meal that just happens to be vegan and gluten-free. Whether you’re winding down on a chilly evening or need a quick weeknight fix, this soup nails cozy satisfaction every single time.
Ingredients You’ll Need
The best part about this dish is its simple, wholesome ingredients—each one plays a crucial role, from the beans for creaminess to the spices for depth, guaranteeing every spoonful is delicious. Gather these kitchen staples and watch how easily they transform into your new favorite soup!
- Olive oil: Adds richness and helps to sauté the aromatics for a savory base.
- Yellow onion: Provides a sweet, mellow flavor as it softens and caramelizes.
- Garlic cloves: Essential for bold, aromatic undertones you can’t skip.
- Cannellini beans: The heart of the soup—they become ultra-creamy when blended.
- Low-sodium vegetable broth: Builds a flavorful but not overpowering backdrop for the other ingredients.
- Dried thyme and oregano: These herbs give an earthy, aromatic warmth that complements the beans.
- Salt and black pepper: To draw out and balance all the flavors.
- Crushed red pepper flakes (optional): Adds a little hit of heat—use more or less, depending on your spice preference.
- Fresh spinach: Brightens the soup and wilts beautifully into the broth for texture and color.
- Unsweetened canned coconut milk (or heavy cream): Makes the broth luxuriously smooth and creamy—choose coconut milk for a dairy-free version.
- Lemon juice: That splash of citrus at the end lifts all the flavors and keeps things fresh.
How to Make Creamy White Bean and Spinach Soup Recipe
Step 1: Sauté the Onion and Garlic
Start by heating the olive oil in a large pot over medium heat. Add the diced yellow onion and cook for about five minutes, stirring every so often, until it turns soft and translucent. This is where the magic begins—the onion mellows and sweetens, offering a savory backbone to the soup. Stir in the minced garlic and let it cook just until fragrant, about one minute, so it doesn’t turn bitter.
Step 2: Build the Soup Base
Pour in your cannellini beans, vegetable broth, dried thyme, oregano, salt, black pepper, and crushed red pepper flakes if you like a little warmth. Give everything a good stir and bring it to a gentle boil. Once it bubbles, lower the heat and let the soup simmer for about 10 minutes. This allows all the flavors to get to know each other and turn into something spectacular.
Step 3: Blend for Creaminess
With an immersion blender, partially blend the soup directly in the pot—this means pulsing until some beans break down and thicken the broth, but leaving plenty of whole beans for texture. If you love your Creamy White Bean and Spinach Soup Recipe ultra-smooth, blend a little longer, but I highly recommend keeping a few chunky bits for a rustic feel.
Step 4: Add Spinach
Toss in the roughly chopped spinach and stir it through the simmering soup. It only takes 2 to 3 minutes for the leaves to wilt and infuse the broth with vibrant color and nutrients. This step is when the whole pot absolutely bursts with freshness.
Step 5: Finish with Creaminess and Brightness
Pour in the coconut milk (or heavy cream, if you prefer a dairy base) and lemon juice. Stir well and let the soup heat through another 2 to 3 minutes so it’s piping hot and creamy throughout. Taste and adjust salt or pepper if needed. Grab your bowls—your Creamy White Bean and Spinach Soup Recipe is ready to enjoy!
How to Serve Creamy White Bean and Spinach Soup Recipe
Garnishes
Top each bowl with a drizzle of extra coconut milk or cream for an elegant swirl, a sprinkle of fresh herbs like parsley, and a crack of black pepper. For a savory crunch, scatter on some toasted pumpkin seeds or croutons. These touches add color and an inviting finish to your Creamy White Bean and Spinach Soup Recipe.
Side Dishes
Pair your soup with a hunk of crusty sourdough bread, a warm pita, or even a basic grilled cheese for true comfort food vibes. If you’d like something lighter, a fresh green salad tossed with lemon vinaigrette makes a perfect partner and balances the richness of the soup.
Creative Ways to Present
For gatherings or special occasions, ladle your Creamy White Bean and Spinach Soup Recipe into mugs for a cozy hand-held appetizer. You can even serve it in mini bread bowls for an edible twist, or pour it over a spoonful of cooked farro or brown rice for a heartier meal bowl experience.
Make Ahead and Storage
Storing Leftovers
Let the soup cool completely before transferring to an airtight container. It keeps beautifully in the refrigerator for up to four days, making it perfect for meal prep or next-day lunches. The flavors mingle and deepen as it sits, so don’t be surprised if it tastes even better the following day!
Freezing
This Creamy White Bean and Spinach Soup Recipe freezes wonderfully. Simply ladle portions into freezer-safe containers or bags, leaving a little extra room for expansion. Store for up to three months and thaw overnight in the fridge when you’re ready for a quick, homemade meal.
Reheating
To reheat, warm the soup gently on the stove over medium-low, stirring often. If it has thickened in the fridge, just splash in a little broth or water to loosen. For microwave reheating, cover loosely and heat in short intervals, stirring in between, to ensure even warming and preserve that creamy texture.
FAQs
Can I use a different type Main Course
Absolutely! While cannellini beans keep the Creamy White Bean and Spinach Soup Recipe extra silky, great northern beans or navy beans will also work. Just be sure to drain and rinse canned beans thoroughly before adding them to the pot.
How can I make this soup even thicker?
If you love your soup on the ultra-thick side, blend more of the beans until you hit your desired consistency. You could also mash some beans before blending for a more rustic feel, or simmer a little longer to reduce the liquid.
Is this soup kid-friendly?
Definitely! The flavors are mellow and comforting, which makes it a family-friendly hit. If your little ones are sensitive to spice, simply leave out the red pepper flakes for a milder version.
Can I use frozen spinach instead of fresh?
Yes, frozen spinach is a handy shortcut. Thaw and drain it well, squeezing out excess liquid before adding to the pot in place of the fresh spinach—this works especially well when making the Creamy White Bean and Spinach Soup Recipe in the cooler months.
What if I don’t have an immersion blender?
No problem! Carefully ladle half the soup into a regular blender (let it cool briefly to avoid splatters), puree until smooth, and return to the pot. Or use a potato masher right in the pot for a chunkier texture. Just make sure not to over-blend, so you keep some nice texture in the soup.
Final Thoughts
Bringing this Creamy White Bean and Spinach Soup Recipe into your kitchen means cozy comfort in a bowl, any night of the week. I hope you’ll give it a try, share it with loved ones, and enjoy how nourishing and satisfying a simple pot of soup can be!
Print
Creamy White Bean and Spinach Soup Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Gluten-Free
Description
Enjoy a comforting bowl of Creamy White Bean and Spinach Soup, a delicious vegan and gluten-free option that’s perfect for a cozy night in. This soup is creamy, flavorful, and packed with nutritious ingredients.
Ingredients
For the soup:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 4 cups low-sodium vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
- 3 cups fresh spinach, roughly chopped
- ½ cup unsweetened canned coconut milk (or heavy cream)
- 1 tablespoon lemon juice
Instructions
- Heat olive oil: In a large pot over medium heat, sauté the diced onion in olive oil until soft.
- Add ingredients: Stir in garlic, beans, broth, thyme, oregano, salt, pepper, and red pepper flakes. Boil, then simmer for 10 minutes.
- Blend soup: Use an immersion blender to partially blend the soup. Add spinach, cook until wilted. Stir in coconut milk and lemon juice, heat through.
- Adjust and serve: Season to taste and serve warm.
Notes
- For a thicker soup, blend more beans.
- You can use kale instead of spinach or cream instead of coconut milk for a creamier version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 3g
- Sodium: 510mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg
