Why You’ll Love This Spinach and White Bean Soup

• It’s incredibly quick and easy. From chopping board to bowl in about 30 minutes, this soup is a lifesaver on those evenings when time is not on your side. There’s no complicated technique or hard-to-find ingredients—just straightforward, wholesome cooking.
• The texture is wonderfully satisfying. The creamy cannellini beans break down just a little as they simmer, naturally thickening the broth without any need for cream or flour. It creates a velvety base that feels rich and comforting against the tender spinach leaves.
• It’s a fantastic canvas for flavours. This recipe is a perfect foundation. Love a bit of heat? Add a pinch of chilli flakes. Craving more freshness? A big handful of chopped parsley or basil at the end works wonders. It’s your soup, and you can make it sing your tune.
• It genuinely makes you feel good. Packed with greens and plant-based protein, this is one of those meals that leaves you feeling nourished and light, not heavy or sluggish. It’s the kind of food your body thanks you for, especially after a long day.

Ingredients & Tools

• 2 tbsp olive oil
• 1 large yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 tsp dried thyme
• ¼ tsp red pepper flakes (optional, but lovely)
• 2 (400g) cans cannellini beans, rinsed and drained
• 1.5 litres vegetable broth (or chicken broth)
• 1 bay leaf
• 200g fresh spinach, roughly chopped if large
• Salt and black pepper to taste
• Juice of ½ a lemon
• Parmesan cheese rind (optional, for extra umami)

Tools: A large soup pot or Dutch oven, a wooden spoon, a sharp knife, and a cutting board.

The quality of your broth really is the secret here—it forms the flavour foundation, so use one you genuinely like the taste of. And don’t skip the lemon juice at the end! It might seem like a small thing, but it brightens up all the other flavours in a way that’s absolutely magical.

Serves: 4 | Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes

Before You Start: Tips & Ingredient Notes

• Don’t rush the veggies. Taking a few extra minutes to properly sauté the onion, carrot, and celery until they’re soft and sweet is the first step to building a deep, complex flavour. This isn’t the step to hurry—let them get friendly in the pot.
• To rinse or not to rinse the beans? Always rinse your canned beans! It washes away that starchy, sometimes slightly salty liquid they’re packed in, giving you better control over the seasoning and a cleaner, clearer broth.
• What kind of spinach is best? I prefer fresh, mature spinach for this over baby spinach. It has a bit more structure and a earthier flavour that stands up well to the simmering. If you only have baby spinach, it will work perfectly fine—just add it even later in the process as it wilts in seconds.
• The power of the Parmesan rind. If you have a leftover rind of Parmesan cheese sitting in your fridge, this is its moment to shine! Toss it into the pot with the broth. It will slowly melt, releasing incredible savoury, umami depth into the soup. Fish it out before serving.

How to Make Spinach and White Bean Soup

Serving Suggestions

Complementary Dishes

• Crusty, toasted sourdough bread — Absolutely essential for dipping and scooping up every last bit of that savoury broth. A drizzle of good olive oil on top takes it to another level.
• A simple, sharp side salad — Something with a lemony vinaigrette and maybe some shaved fennel provides a crisp, refreshing contrast to the warm, comforting soup.
• Cheesy garlic bread — For a more indulgent meal, a slice of cheesy, herby garlic bread turns this simple soup into a real feast.

Drinks

• A crisp, unoaked white wine like Pinot Grigio or Sauvignon Blanc — The acidity and citrus notes in the wine mirror the lemon in the soup beautifully, cleansing the palate between spoonfuls.
• A chilled glass of pale ale — The slight bitterness and carbonation cut through the creaminess of the beans surprisingly well, making for a very satisfying pairing.
• Sparkling water with a lemon wedge — The ultimate non-alcoholic option that keeps things light, bright, and hydrating.

Something Sweet

• A few pieces of dark chocolate with sea salt — A small square of intense, slightly bitter chocolate is the perfect simple finish after a bowl of savoury soup.
• Lemon sorbet — Carrying the citrus theme through to dessert, a scoop of tangy, refreshing sorbet feels incredibly light and palate-cleansing.
• Almond biscotti — Something you can nibble on with a cup of coffee or tea, the nutty, crunchy biscotti is a lovely, not-too-sweet ending.

Top Mistakes to Avoid

• Mistake: Boiling the soup aggressively after adding the spinach. This is the quickest way to turn your vibrant green spinach into a sad, dull, olive-brown colour. The residual heat is more than enough to wilt it perfectly while preserving its fresh flavour and bright hue.
• Mistake: Skipping the lemon juice. I know it can be tempting to think it’s just a garnish, but it’s a crucial seasoning agent. Without that hit of acidity, the soup can taste a bit flat and one-dimensional. The lemon brings everything into sharp, delicious focus.
• Mistake: Not seasoning in layers. Season your vegetables with a pinch of salt as they sauté. Taste the broth once the beans have simmered. And then do a final seasoning at the end. Building the seasoning in stages ensures every component is flavourful, not just the broth.
• Mistake: Using a pot that’s too small. When you add all that fresh spinach, you’ll need plenty of room to stir it in. A crowded pot makes it difficult to wilt the spinach evenly. A large Dutch oven or stockpot is your best friend here.

Expert Tips

• Tip: For a creamier texture, blend a portion. If you want an even thicker, velvety soup, use an immersion blender to purée about one-third of the soup right in the pot. This creates a luxurious base while still leaving plenty of whole beans and vegetables for texture.
• Tip: Make it ahead for even better flavour. Soups are almost always better the next day. Let it cool completely, store it in the fridge, and gently reheat it. The flavours have more time to get to know each other, resulting in a deeper, more harmonious taste.
• Tip: Add a Parmesan rind for umami depth. I’ve mentioned it before, but it’s worth repeating! If you save your Parmesan rinds in a bag in the freezer, you have a secret weapon for adding a rich, savoury backbone to soups and stews.
• Tip: Customise with your favourite greens. While spinach is classic, feel free to swap in chopped kale or Swiss chard. Just add tougher greens like kale a few minutes earlier so they have time to tenderise in the simmering broth.

FAQs

Can I use frozen spinach instead of fresh?
You absolutely can! It’s a great pantry-friendly option. Use about a 300g block of frozen spinach. There’s no need to thaw it completely—just break it up a bit and add it to the pot a few minutes earlier than you would fresh spinach, letting it heat through and separate in the broth. You might find you need to add a touch less salt, as frozen spinach can sometimes be seasoned. The texture will be a bit softer, but the flavour is still wonderful.

How long will this soup keep in the fridge?
Stored in an airtight container, this soup will keep beautifully in the refrigerator for 3 to 4 days. The spinach will continue to soften, but the flavours will only improve. Reheat it gently on the stovetop over low heat, or in the microwave, stirring occasionally. You may need to add a splash of water or broth when reheating if it has thickened up.

Can I freeze this Spinach and White Bean Soup?
Yes, but with one caveat: the texture of the spinach will become very soft upon thawing. If that doesn’t bother you, it freezes well. Let the soup cool completely, then transfer it to freezer-safe containers, leaving some space for expansion. It will keep for up to 3 months. Thaw overnight in the fridge before reheating. For best results, you could freeze the soup before adding the spinach, then wilt fresh spinach in when you reheat it.

What other beans can I use?
Cannellini beans are ideal for their creamy texture and mild flavour, but other white beans like Great Northern beans or navy beans would work perfectly. You could even use chickpeas for a different twist, though the soup will have a heartier, earthier character. I’d avoid red kidney beans here, as their stronger flavour and firmer texture don’t quite suit the delicate nature of this soup.

How can I make this soup more substantial?
This soup is wonderfully flexible. To make it a bit heartier, try stirring in a cup of cooked small pasta like ditalini or orzo along with the spinach. You could also add a cup of shredded cooked chicken or a few vegetarian Italian-style sausages, sliced and browned, when you add the beans. A spoonful of pesto swirled on top at serving time also adds a fantastic burst of flavour and richness.