Name: Creamy Spinach White Bean Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 3 cloves garlic, minced; 2 cans (15 ounces each) cannellini beans, drained; 4 cups vegetable broth; 5 ounces fresh spinach; 1/2 cup coconut milk (or cream of choice); Salt and pepper, to taste

Why You’ll Love Creamy Spinach White Bean Soup Recipe

Minimal ingredients (just six!) and quick to make—great for busy days.
Vegan and gluten-free by default—no heavy cream required thanks to the blended beans for creaminess.
Packed with nutrition: white beans offer protein and fiber; spinach adds iron and vitamins; lemon juice adds freshness.
Versatile: serve it plain or dress it up with toppings and sides.
Makes a comforting yet light meal that doesn’t weigh you down, while still feeling a little special.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

¼ cup olive oil
5 cloves garlic, minced
45 oz (about 3 cans) white beans, drained and rinsed
2 cups vegetable broth
5 oz (1 bag) baby spinach
2 tablespoons lemon juice
Salt and black pepper to taste

Directions

Heat the olive oil in a soup pot over medium-low heat. Add the minced garlic and sauté for about 30 seconds, until fragrant.
Add the white beans, season with salt and pepper, and stir for about a minute to coat.
Pour in the vegetable broth and bring the mixture to a gentle simmer.
Add the baby spinach, stirring until it wilts completely.
Remove half of the soup and set it aside. Use an immersion blender to purée the remaining half in the pot until smooth and creamy.
Return the reserved half of the soup back into the pot, stir in the lemon juice, taste and adjust seasoning (salt, pepper, lemon) as needed.
Serve hot, perhaps with crusty bread or a light salad on the side.

Servings and timing

Yield: Approximately 6 servings
Total time: About 15 minutes (Prep ~5 min + Cook ~10 min)

Variations

Add a pinch of crushed red pepper flakes or a dash of cayenne for a bit of heat.
Use kale or Swiss chard instead of baby spinach for a different texture and flavor.
If you’re not strictly vegan, stir in a swirl of heavy cream or a spoonful of Greek yogurt just before serving for extra richness.
Top with toasted pine nuts, sunflower seeds, or chopped herbs (like parsley or basil) for some added crunch and freshness.
For a chunkier version, skip the blending step; instead, mash a portion of the beans with a fork and keep the rest whole for texture.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
To reheat: warm gently over low heat on the stove, adding a splash of broth or water if the soup has thickened too much.
For freezing: let the soup cool completely, transfer to freezer-safe containers (leave some headspace), and freeze for up to 2–3 months. Thaw overnight in the fridge and reheat as above—note the spinach may darken upon freezing but the flavor remains good.
If you plan to store for later, consider blending only before serving so the spinach stays brighter and the texture is best.

FAQs

What kind of white beans work best for this soup?

Cannellini beans, great northern beans, or navy beans all work well. Just make sure they’re canned and drained for convenience.

Do I really need to blend part of the soup?

Blending half the soup gives it a creamy texture while leaving the rest chunky for a satisfying bite. Skipping blending is fine if you prefer a chunkier consistency.

Can I use frozen spinach instead of fresh?

Yes, thawed and drained frozen spinach works well. The texture will be slightly different, but the taste will remain delicious.

Is this soup suitable for vegans?

Yes, the soup is naturally vegan if you use vegetable broth. It gets its creaminess from blended beans, not dairy.

Can I add extra vegetables?

Absolutely. Add chopped leeks, onions, carrots, or celery early in the cooking process to build more flavor and make it heartier.

What can I serve this soup with?

It pairs well with garlic bread, a fresh green salad, or a grilled sandwich for a complete meal.

How can I boost the flavor?

A drizzle of good olive oil, cracked pepper, or lemon zest just before serving can brighten and deepen the flavor.

Will the soup thicken as it sits?

Yes, thanks to the beans. You can loosen it when reheating by adding extra broth or water.

Can I make this ahead for a gathering?

Yes, it’s a great make-ahead option. Blend and add lemon juice just before serving for best color and texture.

What’s the best way to reheat without losing spinach texture?

Reheat slowly over low heat, and consider adding the spinach later in the reheating process to preserve its color and texture.

Conclusion

This creamy spinach white bean soup is a fast, nourishing, and flavorful dish perfect for busy nights or when you need something healthy and comforting. With just six ingredients and only 15 minutes of cooking, it’s a staple-worthy recipe you’ll want to make again and again.