Spinach and White Bean Soup Recipe

Spinach and White Bean Soup Recipe

How To Make Spinach and White Bean Soup

This gluten-free white bean soup is a healthy dish loaded with tasty veggies and filling beans for a well-balanced meal. Cook up a bowl in under one hour!

Preparation: 20 minutes
Cooking: 27 minutes
Total: 47 minutes



  • 3cupsbaby spinach
  • ½cupcarrot,chopped
  • 3tbspolive oil
  • 1shallot,finely chopped
  • 3garlic cloves,minced
  • 2cupschicken stock
  • 15ozwhite beans,(1 can), drained
  • 1tspdried oregano
  • ½tspdried thyme
  • ½tspsalt
  • ¼tspground black pepper
  • 2tbsplemon juice


  1. Combine the baby spinach and carrot in a food processor, then pulse until finely chopped.

  2. Heat the oil in a large pot over medium heat. Cook and stir the shallot and garlic in the hot oil for about 2 to 3 minutes, until fragrant.

  3. Stir in the spinach and carrot mixture, chicken stock, white beans, oregano, thyme, salt, and pepper. Bring to a boil, stirring occasionally.

  4. Reduce the heat, then simmer for about 20 minutes, until the flavors combine.

  5. Remove the soup from the heat, then stir in the lemon juice. Puree with an immersion blender until smooth.

  6. Serve warm, and enjoy!


  • Calories: 1023.47kcal
  • Fat: 25.21g
  • Saturated Fat: 4.09g
  • Monounsaturated Fat: 16.35g
  • Polyunsaturated Fat: 3.52g
  • Carbohydrates: 148.28g
  • Fiber: 34.97g
  • Sugar: 12.57g
  • Protein: 57.61g
  • Cholesterol: 7.20mg
  • Sodium: 996.67mg
  • Calcium: 576.95mg
  • Potassium: 4394.80mg
  • Iron: 24.28mg
  • Vitamin A: 328.40µg
  • Vitamin C: 16.30mg
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