White Kidney Bean And Spinach Soup Recipe

I’m sharing my simple Tuscan Bean Soup With Spinach made from pantry staples and ready in under 30 minutes, ideal for busy weeknights.

I never expected a bowl of beans and greens to feel so unexpectedly exciting, but this White Kidney Bean and Spinach soup does just that. Creamy cannellini beans meet a big pile of fresh spinach, they melt together and leave behind this silky, slightly bright finish that keeps you curious.

Think of it as my messy, faster take on Tuscan Bean Soup With Spinach. No fuss, just flavor, and yeah sometimes I forget a step and it still turns out great.

If you want something healthy that surprises you, this is one to try.

Ingredients

• White kidney beans: high in protein and fiber, make soup creamy and filling.
• Spinach: low calorie, packed with iron and calcium, adds bright fresh green flavor.
• Extra virgin olive oil: healthy fat, boosts flavor and mouthfeel, not sweet.
• Yellow onion: gives sweetness and depth when cooked, makes broth taste richer.
• Garlic: punchy aromatics, adds savory backbone and subtle spice, kinda addictive.
• Vegetable broth: provides salty savory base and lightness, keeps it vegetarian friendly.
• Lemon juice: brightens flavors with acidity, cuts richness and makes it lively.
• Thyme: earthy herb, subtle woodsy notes, pairs well with beans and greens.

Ingredient Quantities

• 2 (15 oz) cans white kidney beans (cannellini) or about 3 cups cooked beans
• 2 tbsp extra virgin olive oil
• 1 medium yellow onion, chopped
• 2 medium carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 4 cups low sodium vegetable broth
• 1 cup water (optional)
• 6 to 8 cups fresh spinach (roughly 6 oz baby spinach)
• 1 tsp dried thyme or 1 tsp Italian seasoning
• 1 bay leaf (optional)
• 1 tsp kosher salt or to taste
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh lemon juice
• Pinch red pepper flakes (optional)
• Grated Parmesan or nutritional yeast for serving (optional)

How to Make this

1. Drain and rinse the 2 cans (or 3 cups) of cannellini beans, set aside about 1/4 cup of the rinsing liquid or reserve 1 cup water from the recipe in case you want to thin the soup later.

2. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering. Add the chopped onion, carrots and celery, sprinkle half the salt, and cook 6 to 8 minutes, stirring now and then, until the veggies are softened and the onion is translucent.

3. Stir in the minced garlic, 1 tsp dried thyme or Italian seasoning, and the bay leaf if using; cook about 30 to 60 seconds until fragrant but dont let the garlic brown.

4. Add the rinsed beans, 4 cups low sodium vegetable broth and the optional 1 cup water (or reserved bean liquid). Bring to a gentle boil, scraping the bottom of the pot to loosen any browned bits.

5. Reduce heat to a simmer and cook 10 to 12 minutes so the carrots are tender and flavors meld. Taste and adjust seasoning as it simmers.

6. For a creamier texture, partially puree the soup: either use an immersion blender to pulse about one third of the pot, or transfer 1 to 2 cups of soup to a blender, puree, then stir back into the pot. Dont overblend — you still want whole beans for body.

7. Add the 6 to 8 cups fresh spinach in batches, stirring until wilted (2 to 3 minutes total). Stir in the remaining salt (up to 1 tsp total) and 1/2 tsp freshly ground black pepper; add a pinch of red pepper flakes if you want heat.

8. Remove and discard the bay leaf. Stir in 1 tbsp fresh lemon juice, taste and adjust salt, pepper or lemon — the lemon really brightens it up so dont skip it.

9. Ladle into bowls and serve hot with grated Parmesan or nutritional yeast on top if desired. If the soup is too thick, thin with a splash of reserved water or more broth and reheat briefly.

Equipment Needed

1. Large heavy bottomed pot about 6 quart to cook the soup
2. Chef’s knife for chopping the onion carrots and celery
3. Cutting board
4. Wooden spoon or heatproof spatula for stirring, dont use a flimsy one
5. Can opener for the beans
6. Colander or fine mesh strainer to rinse and drain the beans
7. Measuring cups and measuring spoons
8. Immersion blender or a regular blender to puree some of the soup
9. Ladle and bowls for serving

FAQ

White Kidney Bean And Spinach Soup Recipe Substitutions and Variations

• White kidney beans (cannellini): try great northern beans, navy beans, butter beans or cooked chickpeas, they’ll give the same creamy bite and soak up the soup flavors.
• Extra virgin olive oil: swap with avocado oil, light olive oil, a neutral vegetable oil or melted butter for a slightly richer finish.
• Fresh spinach (6 to 8 cups): use chopped kale, Swiss chard, baby arugula or frozen spinach (thaw and squeeze out excess water), texture will be a bit different but still great.
• Low sodium vegetable broth: replace with low sodium chicken broth, mushroom broth, water plus a bouillon cube or stock concentrate, just taste and adjust salt.

Pro Tips

1) Save some of the bean rinse or a little extra broth to adjust the texture later. If the soup thickens too fast you can thin it without watering down the flavor, trust me you’ll thank yourself later.

2) Salt in two stages. A little while cooking the veggies helps them release flavor, then season again at the end so you dont oversalt. Small amounts, taste as you go.

3) For the best mouthfeel partially mash or puree only some of the beans instead of blending the whole pot. You get creaminess and still have chunk for body, but dont pulverize everything or itll turn gluey.

4) Add lemon juice and any cheese right before serving, and toss the spinach in in batches so it wilts evenly. That bright acid at the end makes the whole bowl pop, dont skip it.