This White Bean Soup is a hearty and healthy option, perfect for a comforting meal. Made with simple ingredients like white beans, spinach, carrots, and celery, it’s a nutrient-packed dish that’s both delicious and easy to prepare. The soup is full of flavor, with savory herbs like thyme, oregano, and garlic, and can be customized to fit your dietary preferences. Whether you’re looking for a quick weeknight dinner or a meal to meal prep, this white bean soup is a great choice. It’s gluten-free, vegetarian, and can easily be made vegan by swapping the Parmesan cheese for a plant-based alternative. This recipe is perfect for anyone seeking a wholesome, filling soup packed with protein and fiber.

Ingredients

1 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, minced
3 large carrots, chopped
3 celery stalks, chopped
6 cups low-sodium vegetable broth
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon salt (plus more to taste)
½ teaspoon black pepper (plus more to taste)
3 (15-ounce) cans white beans, drained and rinsed
5 ounces baby spinach
Grated Parmesan cheese for serving

Instructions

Prepare the Base:
In a large pot or saucepan, heat olive oil over medium-high heat. Add chopped onions and sauté for about 5 minutes until the onions are translucent.
Add Vegetables and Spices:
Stir in the minced garlic, chopped carrots, celery, dried thyme, dried oregano, salt, and black pepper. Cook for an additional 2-3 minutes, allowing the vegetables to soften.
Simmer the Soup:
Pour in the vegetable broth and add the drained white beans. Bring the soup to a boil, then reduce the heat and simmer for 15 minutes, letting all the flavors meld together.
Add Spinach:
Stir in the baby spinach and continue to simmer for about 2 minutes, or until the spinach wilts.
Season and Serve:
Remove from heat. Taste the soup and adjust the seasoning, adding extra salt or pepper if desired. Ladle the soup into bowls and sprinkle with grated Parmesan cheese before serving.

Why You’ll Love This Recipe

Healthy and Nutritious: Packed with vegetables, white beans, and spinach, this soup is a great source of fiber and vitamins.
Quick and Easy: Ready in under 30 minutes, it’s perfect for a weeknight dinner or a hearty lunch.
Comforting and Filling: The combination of beans and vegetables makes this soup a satisfying and wholesome meal.

Tips

Customize the Vegetables: Feel free to add other vegetables like zucchini or sweet potatoes for extra flavor and nutrition.
Make it Creamier: For a creamier texture, blend part of the soup with an immersion blender before adding the spinach.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. This soup can also be frozen for up to 3 months.

Variations and Substitutions

Beans: Swap white beans for kidney beans or cannellini beans, depending on what you have on hand.
Broth: You can use chicken broth instead of vegetable broth if you’re not following a vegetarian diet.
Spinach: Kale can be used in place of spinach for a heartier green.

FAQs

Can I make this soup ahead of time?
Yes! The soup actually gets better the next day as the flavors continue to meld together.

Can I use frozen spinach instead of fresh?
Yes, frozen spinach will work just fine. Be sure to thaw and drain any excess water before adding it to the soup.

How can I make this soup spicier?
If you like a bit of heat, add a pinch of red pepper flakes or a dash of hot sauce to the soup.

Serving and Suggestions

Pair With: Serve with a slice of crusty bread or a side salad for a complete meal.
Toppings: Top with extra Parmesan cheese or a dollop of Greek yogurt for creaminess.
For Extra Protein: Add cooked chicken or sausage for a heartier soup.