Description
This comforting White Bean Spinach Soup combines creamy Great Northern beans, fresh spinach, and aromatic herbs in a hearty vegetable broth. Featuring tender pasta and a hint of lemon juice, this vegan-friendly soup is perfect for a nourishing meal that’s both satisfying and flavorful.
Ingredients
Scale
Base Ingredients
- 4 tbsp vegan butter (or olive oil)
- 1 yellow onion, diced (~1 1/2 cups)
- 2 tsp finely minced garlic (1-2 large cloves)
- 1 1/2 cups celery, diced
- 1 1/2 tsp Herbs de Provence*
- 1-1 1/2 tsp salt
- 1/4-1/2 tsp pepper
- 8 cups vegetable broth
- Half of a lemon, juiced (~2 tbsp)
Additional Ingredients
- 1 cup pasta of choice (shells, macaroni, farfalle, etc.)
- 1 15 oz can Great Northern beans, rinsed and drained
- 4 cups spinach
- 1/4 cup fresh parsley, finely minced
- Optional: vegan parmesan for garnish
Instructions
- Sauté Aromatics: Heat vegan butter in a large pot over medium heat. Add the diced onion and sauté for 5-6 minutes until softened. Add the minced garlic and diced celery, cooking for an additional 5 minutes while stirring occasionally to combine the flavors.
- Add Seasonings and Broth: Stir in the Herbs de Provence, salt, and pepper. Pour in the vegetable broth, freshly squeezed lemon juice, and add the pasta of your choice. Stir everything together well and bring the mixture to a boil over medium-high heat.
- Simmer the Soup: Once boiling, reduce the heat to low and let the soup simmer for about 10 minutes to allow the pasta to cook through and the flavors to meld.
- Finish with Beans, Greens, and Herbs: Stir in the rinsed Great Northern beans, fresh spinach, and minced parsley. Continue cooking the soup for another 10 minutes (or longer if you prefer), allowing the spinach to wilt and the beans to warm through. Taste and adjust seasoning as needed.
- Serve: Ladle the soup into bowls and garnish with grated vegan parmesan and additional fresh parsley if desired. Enjoy warm as a wholesome meal.
Notes
- Herbs de Provence is an herb blend typically containing thyme, basil, rosemary, tarragon, savory, marjoram, oregano, and bay leaf. You can substitute it 1:1 with an Italian seasoning blend or create your own mix from these herbs.
- You may substitute Great Northern beans with cannellini or navy beans if preferred.
- Spinach can be swapped for kale or Swiss chard for a different leafy green texture and flavor.
- For storage, let the soup cool to room temperature before transferring it to an airtight container. Refrigerate for up to 5 days and reheat in a small saucepan over medium heat.
- For long-term storage, let the soup cool completely and transfer to a freezer-safe, airtight container. Freeze up to 6 months. Defrost overnight in the refrigerator and reheat on medium heat.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 395
- Sugar: 6.1 g
- Sodium: 1030.5 mg
- Fat: 8.6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6.6 g
- Trans Fat: 0 g
- Carbohydrates: 64.4 g
- Fiber: 16.3 g
- Protein: 18.7 g
- Cholesterol: 0 mg
