White Bean Soup with Spinach and Fresh Herbs Recipe

Introduction

This white bean soup with spinach and fresh herbs is a comforting and hearty dish that’s perfect for any season. Packed with nutritious vegetables, fragrant herbs, and creamy beans, it’s easy to make and full of vibrant flavors.

Ingredients

• 1 bunch parsley
• 3 tablespoons extra virgin olive oil
• 1 medium yellow onion, finely chopped
• 3 large garlic cloves, minced
• 2 tablespoons tomato paste
• 2 large carrots, chopped
• 2 celery stalks, chopped
• 1 teaspoon Italian seasoning
• 1 teaspoon sweet paprika
• 1/2 teaspoon red pepper flakes or Aleppo pepper, plus more for serving
• Kosher salt
• Black pepper
• 4 cups (32 ounces) vegetable broth
• 2 cans Cannellini beans, drained and rinsed
• 2 heaping cups spinach
• 1/4 cup chopped fresh dill, stems removed
• 2 tablespoons white wine vinegar

Instructions

1. Step 1: Trim off the bottom ends of the parsley stems and discard. Separate the leaves and stems into two piles and finely chop each, keeping them separate.
2. Step 2: Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the onion and garlic, cooking and stirring for 3 to 5 minutes until fragrant, taking care not to burn the garlic.
3. Step 3: Stir in the tomato paste, carrots, celery, and chopped parsley stems. Season with Italian seasoning, paprika, red pepper flakes, salt, and pepper. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
4. Step 4: Pour in the vegetable broth and add the drained beans. Increase heat to high and bring to a boil. Let boil for about 5 minutes.
5. Step 5: Reduce heat to low and partially cover the pot, leaving a small opening. Simmer for 20 minutes, until the beans and vegetables are very soft.
6. Step 6: Optional: Use an immersion blender to blend about half the soup for a creamier texture, leaving some chunks for texture.
7. Step 7: Stir in the spinach, cover, and let it wilt for 1 to 2 minutes. Then add the reserved parsley leaves, fresh dill, and white wine vinegar. Stir well.
8. Step 8: Ladle the soup into bowls and finish each with a drizzle of olive oil and a pinch of red pepper flakes or Aleppo pepper before serving.

Tips & Variations

• For a richer flavor, try adding a splash of dry white wine before simmering.
• Swap spinach with kale or Swiss chard if preferred, adjusting cooking time to ensure tenderness.
• Use homemade vegetable broth for a more robust taste.
• For added protein, stir in some cooked sausage or crispy pancetta before serving.

Storage

Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium heat, stirring occasionally. You can also freeze the soup for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned?

Yes, but make sure to soak and cook the dried beans thoroughly beforehand. This will take longer, so plan accordingly.

Is this soup vegetarian and vegan?

Yes, this recipe uses vegetable broth and no animal products, making it suitable for both vegetarians and vegans.

White Bean Soup with Spinach and Fresh Herbs Recipe

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★★★★★

4.4 from 93 reviews

• Author: lina
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This White Bean Soup with Spinach and Fresh Herbs is a comforting, nutritious, and flavorful vegetarian soup made with tender cannellini beans, fresh spinach, and a vibrant mix of herbs. Perfectly seasoned with Italian spices, garlic, and a touch of red pepper flakes, this soup offers a creamy texture with the option to partially blend for body while keeping some chunkiness. Ideal for a satisfying lunch or light dinner, it is easy to prepare on the stovetop and uses wholesome ingredients.

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Ingredients

Scale 1x2x3x

Herbs and Garnish

• 1 bunch parsley
• 1/4 cup chopped fresh dill, stems removed
• Red pepper flakes or Aleppo pepper, for serving
• Extra virgin olive oil, for drizzling

Soup Base

• 3 tablespoons extra virgin olive oil
• 1 medium yellow onion, finely chopped
• 3 large garlic cloves, minced
• 2 tablespoons tomato paste
• 2 large carrots, chopped
• 2 celery stalks, chopped

Seasonings and Spices

• 1 teaspoon Italian seasoning
• 1 teaspoon sweet paprika
• 1/2 teaspoon red pepper flakes or Aleppo pepper, plus more for serving
• Kosher salt, to taste
• Black pepper, to taste

Liquids and Beans

• 4 cups (32 ounces) vegetable broth
• 2 cans Cannellini beans, drained and rinsed
• 2 heaping cups spinach
• 2 tablespoons white wine vinegar

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Instructions

1. Prep the parsley. Trim off the bottom ends of the parsley stems where they start to brown and discard. Separate the leaves and stems into two piles, then finely chop both, keeping them separate for use later.
2. Sauté the aromatics. In a large Dutch oven, heat the olive oil over medium-high heat until shimmering. Add the chopped onions and minced garlic, cooking for 3 to 5 minutes while stirring regularly until fragrant, adjusting heat as necessary to avoid burning the garlic.
3. Add remaining flavor-makers. Stir in the tomato paste, carrots, celery, and chopped parsley stems (not the leaves). Season with Italian seasoning, sweet paprika, red pepper flakes or Aleppo pepper, and a generous pinch of kosher salt and black pepper. Cook, stirring occasionally, until the vegetables have softened slightly, about 5 minutes.
4. Add broth and beans. Pour in the vegetable broth and drained cannellini beans. Increase heat to high and bring the mixture to a boil, allowing it to boil for approximately 5 minutes.
5. Simmer. Reduce the heat to low and partially cover the pot, leaving a small gap for steam to escape. Let the soup simmer gently for about 20 minutes, or until the beans and vegetables are very soft.
6. Partially blend for creaminess (optional). Using an immersion blender, blend about half of the soup to create a creamy texture while retaining some chunkiness for texture. This step enhances the body of the soup but can be skipped if preferred.
7. Finish the soup. Stir in the fresh spinach, cover the pot, and let it wilt for 1 to 2 minutes. Then add the reserved chopped parsley leaves, chopped dill, and white wine vinegar. Stir well to combine all flavors.
8. Serve. Ladle the soup into bowls and finish each serving with a drizzle of olive oil and a pinch of red pepper flakes or Aleppo pepper for an extra kick. Serve hot and enjoy.

Notes

• Partially blending the soup is optional but recommended for added creaminess without losing texture.
• Adjust red pepper flakes according to your preferred spice level.
• Use fresh herbs for best flavor, but dried can be substituted in a pinch.
• For a heartier meal, serve with crusty bread or a side salad.
• Store leftovers in the refrigerator for up to 4 days or freeze for longer storage.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Keywords: white bean soup, spinach soup, vegetarian soup, Italian soup, healthy soup, cannellini beans, fresh herbs, comforting soup