Creamy White Bean Soup With Spinach

Name: Creamy White Bean Soup With Spinach
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 cans (15 oz) white beans, drained and rinsed; 1 tablespoon olive oil; 1 onion, diced; 2 garlic cloves, minced; 4 cups vegetable broth; 4 cups fresh spinach; 1 teaspoon dried thyme; Salt and pepper to taste; Juice of half a lemon

Highlighted under: Wellness Table Creations

I absolutely adore this Creamy White Bean Soup With Spinach! It's one of those recipes that feels like a warm hug in a bowl, especially on chilly days. The combination of creamy white beans and fresh spinach not only makes for a comforting dish but also packs a nutritious punch. I love the way the flavors meld together to create a rich and savory experience, while it's easy enough for a weeknight dinner or elegant enough for guests. What really steals the show is the addition of fresh herbs, which elevate the soup to new heights.

Created by

Phoebe Drake

Last updated on 2026-02-08T01:09:35.891Z

When I first set out to make this Creamy White Bean Soup, I wanted something that was not just filling, but also pleasing to the palate. After experimenting with various herbs and spices, I found that adding thyme and a splash of lemon juice really brought everything together. The bright notes from the lemon balance beautifully with the earthiness of the beans.

Another tip I picked up was to blend only half of the soup for that perfect creamy texture while keeping some whole beans for added bite. It's this lovely contrast that elevates such a simple dish. My family can't get enough of it!

Why You Will Love This Recipe
Silky smooth texture that warms your soul
Packed with protein and fiber for a healthy boost
Quick preparation without sacrificing flavor

Understanding the Ingredients

The white beans in this recipe serve not only as the base but also as a source of creaminess and protein. Varieties like cannellini or great northern beans work best because they have a smooth texture that blends well into the soup. If you find yourself without canned beans, dried beans can also be used; just remember to soak and cook them in advance, which could take several hours depending on the type you choose.

Fresh spinach adds vibrant color and a nutritious boost, but it can wilt down significantly while cooking. It’s best to add the spinach towards the end of the cooking process to keep its bright green color and fresh flavor intact. If you’re looking for a substitute, kale can work as well, but you may need to sauté it a bit longer to achieve the desired tenderness.

Mastering Texture

Achieving that silky-smooth texture is key to this soup’s appeal. When blending, I recommend blending just half of the soup and leaving the other half chunky. This combination creates a delightful contrast between the creamy and hearty elements. An immersion blender is ideal for this, as it allows you to blend directly in the pot while minimizing cleanup. If you don’t have one, a regular blender will work, but be sure to let the soup cool for a few minutes before transferring it in batches.

During the blending process, you may encounter a few lumps if the beans aren’t blended properly. If this happens, simply blend a bit more until the soup reaches your desired creaminess. Remember, you can always add a little extra vegetable broth if it becomes too thick after blending.

Ingredients

Gather the following ingredients to create this comforting soup:

Ingredients

2 cans (15 oz) white beans, drained and rinsed
1 tablespoon olive oil
1 onion, diced
2 garlic cloves, minced
4 cups vegetable broth
4 cups fresh spinach
1 teaspoon dried thyme
Salt and pepper to taste
Juice of half a lemon

Instructions

Follow these steps to make your soup:

Sauté the base

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes. Add the minced garlic and cook for an additional minute, being careful not to let it burn.

Add the broth and beans

Pour in the vegetable broth and add the rinsed white beans. Bring the mixture to a simmer and let it cook for about 10 minutes to allow the flavors to meld.

Blend and incorporate spinach

Using an immersion blender, blend half of the soup until creamy. Stir in the fresh spinach and dried thyme, cooking for another 5 minutes until the spinach is wilted.

Finish with lemon

Remove the pot from heat and stir in the lemon juice. Season with salt and pepper to taste. Serve hot, garnished with additional thyme if desired.

Pro Tips

For a heartier meal, serve the soup with crusty bread or a side salad. You can also add in your favorite vegetables for extra flavor and nutrition.

Making Ahead and Storage

This creamy white bean soup can be made ahead of time, which makes it a great option for meal prep. The flavors tend to deepen and develop as it sits, making it even tastier the next day. Store any leftovers in an airtight container in the refrigerator for up to four days. Just remember to allow the soup to cool completely before sealing.

If you want to prepare it for longer storage, consider freezing it. Portion the soup into freezer-safe containers, leaving some space at the top since it will expand. To reheat, allow it to thaw overnight in the fridge and warm it gently on the stove over low heat, adding a splash of vegetable broth as needed to restore its original consistency.

Serving Suggestions

This soup is wonderfully versatile when it comes to serving. It pairs beautifully with a slice of crusty bread or a fresh garden salad, which can enhance the meal's overall balance. For a heartier option, try serving it alongside a grilled cheese sandwich for a nostalgic combination that’s sure to satisfy on chilly evenings.

For a touch of flair, consider garnishing with a dollop of Greek yogurt or a sprinkle of crumbled feta cheese before serving. Fresh herbs, like additional thyme or parsley, also make a bright and aromatic addition, elevating the presentation and flavor profile of the dish.

Questions About Recipes

→ Can I use dried beans instead of canned?

Yes! If using dried beans, soak them overnight and cook them until tender before adding them to the soup.

→ Is it possible to make this soup ahead of time?

Absolutely! The soup can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 2 months.

→ Can I add other vegetables to the soup?

Definitely! Carrots, celery, or even diced potatoes would work well to enhance the flavor and nutrition.

→ What if I don't have fresh spinach?

You can substitute with frozen spinach. Just add it during the last few minutes of cooking until heated through.