Creamy White Bean & Spinach Soup with Lemon Recipe

Introduction

This creamy white bean and spinach soup is a comforting and nourishing meal perfect for any season. With zesty lemon and fresh herbs, it offers a bright, refreshing twist on a classic hearty soup. Easy to make and naturally creamy, it’s great for weeknight dinners or meal prep.

Ingredients

• 3 cups packed baby spinach
• ¼ cup chopped fresh parsley
• 1 sprig fresh rosemary, finely chopped
• 1 medium yellow onion, finely diced
• 1 medium carrot, diced
• 1 celery stalk, diced
• 2 garlic cloves, minced
• 1 pinch chili flakes or Aleppo pepper
• 1 tablespoon olive oil
• 4 cups cooked navy beans
• 4 cups vegetable broth
• 2 tablespoons fresh lemon juice
• Sea salt and black pepper, to taste
• Optional for serving: drizzle of olive oil, lemon wedges, crusty bread

Instructions

1. Step 1: Heat the olive oil in a large soup pot over medium heat. Add the diced onion, carrot, and celery. Cook for 5–7 minutes, stirring occasionally, until they begin to soften and turn translucent.
2. Step 2: Stir in the minced garlic, chopped rosemary, and a pinch of chili flakes. Sauté for 30 seconds to 1 minute, just until fragrant.
3. Step 3: Add the navy beans to the pot and stir to coat with the aromatic mixture. Pour in the vegetable broth and mix well. Bring the soup to a gentle boil, then reduce the heat to low. Simmer for 10 minutes to let the flavors meld.
4. Step 4: Using a ladle, transfer half of the soup to a blender. Add the lemon juice and blend on high until smooth and creamy. Pour the blended portion back into the pot and stir to combine to create a naturally velvety texture.
5. Step 5: Stir in the fresh spinach and cook for 2–3 minutes, just until wilted but still bright green. Taste and season with sea salt and black pepper as needed.
6. Step 6: Turn off the heat and mix in the chopped parsley for a fresh herbal note. Ladle the soup into bowls and drizzle lightly with olive oil. Serve warm with lemon wedges and crusty bread on the side.

Tips & Variations

• For a smoother soup, blend more than half, or blend all and leave some beans whole for texture.
• Substitute kale or Swiss chard if baby spinach is not available.
• Add a splash of coconut milk for extra creaminess and a subtle sweetness.
• Adjust chili flakes to control heat, or omit if you prefer a milder soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally. This soup also freezes well; thaw overnight in the fridge and reheat thoroughly before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans instead of cooked navy beans?

Yes, canned beans work perfectly. Rinse and drain them well before adding to the soup to reduce excess sodium.

What can I use if I don’t have a blender?

You can mash half of the soup manually with a potato masher or fork to achieve some creaminess, though the texture won’t be as smooth.

Creamy White Bean & Spinach Soup with Lemon Recipe

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★★★★★

4.5 from 55 reviews

• Author: lina
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Creamy White Bean & Spinach Soup with Lemon is a hearty, comforting, and nutritious dish perfect for a light lunch or cozy dinner. Made with cooked navy beans, fresh spinach, aromatic vegetables, and a zesty touch of lemon, this soup boasts a velvety texture achieved by blending half of the soup. It’s naturally creamy, packed with fiber and protein, and enhanced with fresh herbs and gentle chili flakes for a mild kick.

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Ingredients

Scale 1x2x3x

Greens & Herbs

• 3 cups packed baby spinach
• ¼ cup chopped fresh parsley
• 1 sprig fresh rosemary, finely chopped

Vegetables & Aromatics

• 1 medium yellow onion, finely diced
• 1 medium carrot, diced
• 1 celery stalk, diced
• 2 garlic cloves, minced
• 1 pinch chili flakes or Aleppo pepper

Soup Base

• 1 tablespoon olive oil
• 4 cups cooked navy beans
• 4 cups vegetable broth
• 2 tablespoons fresh lemon juice
• Sea salt and black pepper, to taste

For Serving (Optional)

• Drizzle of olive oil
• Lemon wedges
• Crusty bread

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Instructions

1. Start with the Aromatics: Heat the olive oil in a large soup pot over medium heat. Add the diced onion, carrot, and celery. Cook for 5–7 minutes, stirring occasionally, until they begin to soften and turn translucent.
2. Add Garlic and Herbs: Stir in the minced garlic, chopped rosemary, and a pinch of chili flakes. Sauté for 30 seconds to 1 minute, just until fragrant.
3. Add Beans and Broth: Add the navy beans to the pot and stir to coat with the aromatic mixture. Pour in the vegetable broth and mix well. Bring the soup to a gentle boil, then reduce the heat to low. Simmer for 10 minutes to let the flavors meld.
4. Blend for a Creamy Base: Using a ladle, transfer half of the soup to a blender. Add the lemon juice and blend on high until smooth and creamy. Pour the blended portion back into the pot and stir to combine — this will create a naturally velvety texture.
5. Add the Spinach: Stir in the fresh spinach and cook for 2–3 minutes, just until wilted but still bright green. Taste and season with sea salt and black pepper as needed.
6. Finish and Serve: Turn off the heat and mix in the chopped parsley for a fresh herbal note. Ladle the soup into bowls and drizzle lightly with olive oil. Serve warm with lemon wedges and crusty bread on the side.

Notes

• You can substitute navy beans with cannellini or great northern beans.
• For a vegan version, ensure the vegetable broth is dairy-free.
• Adjust the chili flakes to control the heat level.
• If you prefer a chunkier soup, blend only a third of the soup instead of half.
• Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: white bean soup, spinach soup, creamy bean soup, lemon soup, healthy soup, vegetarian soup, easy soup recipe