Spinach Bean Soup

Warm up with a hearty and nutritious bowl of Spinach Bean Soup—a comforting, plant-based recipe that comes together in just 40 minutes! Packed with protein-rich white beans, tender baby spinach, and a medley of aromatic vegetables like carrots, celery, and onion, this soup is both wholesome and satisfying. The addition of diced tomatoes, dried herbs, and a hint of red pepper flakes brings a rich depth of flavor, while a squeeze of fresh lemon adds a bright, zesty finish. Perfect for meal prepping or a quick weeknight dinner, this one-pot wonder is gluten-free, vegetarian, and easily customizable for vegan diets. Pair it with crusty bread for an irresistible, soul-warming meal that the whole family will love.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 1 medium, diced Onion
• 3 minced Garlic cloves
• 2 medium, diced Carrots
• 2 diced Celery stalks
• 6 cups Vegetable broth
• 2 15-ounce cans, rinsed and drained Canned white beans (e.g. cannellini or great northern)
• 6 cups, loosely packed Baby spinach
• 1 14-ounce can Diced tomatoes
• 1 teaspoon Dried thyme
• 1 teaspoon Dried oregano
• 1 teaspoon (or to taste) Salt
• 0.5 teaspoon Ground black pepper
• 0.25 teaspoon Red pepper flakes (optional)
• 2 tablespoons, chopped (optional for garnish) Fresh parsley
• 1 cut into wedges (optional for serving) Lemon

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion, garlic, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.

Step 3

Pour in the vegetable broth and bring to a gentle simmer.

Step 4

Add the rinsed and drained white beans, diced tomatoes (with their juices), dried thyme, dried oregano, salt, black pepper, and red pepper flakes (if using). Stir well to combine.

Step 5

Cover the pot and let the soup simmer gently for 15 minutes, allowing the flavors to meld together.

Step 6

Stir in the baby spinach and cook for another 2-3 minutes, or until the spinach is wilted.

Step 7

Taste the soup and adjust seasonings with more salt or pepper if necessary.

Step 8

Ladle the soup into bowls. Garnish with fresh parsley, if desired, and serve with a wedge of lemon for a bright, zesty finish.

Nutrition Facts

Serving size	(3697.6g)

Amount per serving	% Daily Value*
Calories	1848.4

Total Fat 46.5g	0%
Saturated Fat 7.5g	0%
Polyunsaturated Fat 7.1g
Cholesterol 0mg	0%
Sodium 9407.8mg	0%
Total Carbohydrate 290.7g	0%
Dietary Fiber 84.5g	0%
Total Sugars 61.0g
Protein 86.5g	0%

Vitamin D 0IU	0%
Calcium 1219.3mg	0%
Iron 34.8mg	0%
Potassium 7362.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.7%

Protein: 18.0%

Carbs: 60.3%