The Creamy White Bean Soup with Spinach Recipe is a heartwarming bowl of goodness that brings together smooth, velvety white beans and vibrant, nutrient-packed spinach in one unforgettable dish. This Mediterranean-inspired soup is not only rich in fiber and magnesium but is incredibly satisfying and wholesome, perfect for cozy lunches or comforting dinners. Each spoonful delivers a delightful blend of tender vegetables and creamy texture that keeps you coming back for more, making it a staple I love sharing with friends anytime they need a nourishing, delicious meal.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret behind this soup’s amazing flavor and wholesome texture. Each item plays a special role—from the aromatic fennel and shallots that create a flavorful base to the creamy white beans and fresh spinach that add body and vibrant color.
- Olive oil: Adds a subtle richness and helps soften the vegetables while cooking.
- Fennel bulb: Offers a mild anise flavor and crunch, with fronds for a lovely garnish.
- Shallots: Bring a gentle onion sweetness that deepens the soup’s flavor.
- Garlic: Minced for an aromatic punch that livens up the broth.
- Russet potato: Provides creamy thickness and body once cooked and blended.
- Cannellini or white beans: The main creaminess and protein source that makes this soup so hearty.
- Vegetable broth: Creates the flavorful liquid base that ties everything together.
- Broccoli florets: Add texture, freshness, and a boost of vitamins.
- Fresh spinach: Folded in at the end for a vibrant green color and a nutritional punch.
- Kosher salt and black pepper: Essential seasonings to brighten and balance the flavors.
- Heavy cream (optional): Adds extra creaminess if you want a richer soup without compromising the vegan option.
- Hemp seeds: A nutty-tasting garnish that brings subtle crunch and boosts healthy fats.
How to Make Creamy White Bean Soup with Spinach Recipe
Step 1: Sauté the Aromatics
Start by warming olive oil in a large pot over medium heat. Toss in the diced fennel and shallots, letting them soften for about 5 to 7 minutes—this step unlocks their flavors and creates a fragrant, savory foundation. Adding minced garlic next, cook for just one more minute so its aroma really shines without turning bitter.
Step 2: Build the Soup Base
Next, add diced russet potatoes along with the drained white beans into the pot. Pour in the vegetable broth and sprinkle in kosher salt and freshly ground black pepper. Bring this mixture to a boil—it’s amazing to see how these simple ingredients come to life. Once boiling, lower the heat and let it simmer gently for 15 to 20 minutes until the potatoes are tender enough to pierce easily with a fork.
Step 3: Blend for Creaminess
Here’s the magic moment: take an immersion blender and pulse about 6 to 8 times to blend roughly half of the soup. This creates that signature creamy texture while still leaving some wholesome chunks for mouthfeel. No immersion blender? No worries—transfer half the soup to a regular blender, puree until smooth, and stir it back in. The result is stunningly smooth yet naturally hearty.
Step 4: Add the Greens
Stir in chopped broccoli florets and allow them to cook for 3 to 5 minutes until tender but still colorful. Then fold in fresh spinach leaves, stirring gently until they wilt completely into the soup. This combination not only boosts the nutrition but brings a lovely burst of green vibrancy. Finish by tasting and adjusting salt and pepper, and if you love extra creaminess, swirl in the heavy cream now.
Step 5: Garnish and Serve
Ladle the soup into bowls and top with hemp seeds and a sprinkle of fennel fronds. These finishing touches add texture, flavor, and a beautiful visual appeal that makes the soup feel extra special and inviting.
How to Serve Creamy White Bean Soup with Spinach Recipe
Garnishes
Don’t skip the hemp seeds and fennel fronds—they elevate both flavor and presentation. You could also add a drizzle of good-quality olive oil or a few toasted pine nuts for crunch. A sprinkle of freshly ground black pepper brightens the taste and adds subtle warmth right before serving.
Side Dishes
This soup pairs beautifully with crusty artisan bread or garlic-rubbed crostini to soak up every last creamy drop. For a light meal, serve alongside a crisp green salad tossed with lemon vinaigrette. If you want a heartier dinner, roasted root vegetables or a quinoa pilaf offers wonderful complementary textures and flavors.
Creative Ways to Present
Impress guests by serving this soup in rustic bread bowls or pretty ceramic mugs for a cozy look. Layer hemp seeds and fennel fronds in a small ramekin on the side for a DIY garnish bar. Adding a swirl of basil pesto or a sprinkle of nutritional yeast can be fun twists that bring new flavor dimensions to your Creamy White Bean Soup with Spinach Recipe.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover soup into airtight containers and refrigerate. It stays fresh for up to 4 days, giving you plenty of time to enjoy this nourishing dish again without sacrificing flavor or texture.
Freezing
One of the best features of this soup is how well it freezes. Pop it into freezer-safe containers and store for up to 6 months. Defrost it overnight in your fridge to keep that creamy texture intact.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally to prevent sticking. Alternatively, use a microwave in short bursts, stirring in between, until the soup is piping hot. If it thickens too much after chilling or freezing, simply add a splash of vegetable broth or water to loosen it up.
FAQs
Can I make this recipe gluten free and vegan?
Absolutely! The Creamy White Bean Soup with Spinach Recipe is naturally gluten free. Just skip the optional heavy cream or substitute with a plant-based cream for a fully vegan dish.
What other beans can I use besides cannellini?
If you don’t have cannellini beans on hand, great northern beans or navy beans make fantastic alternatives—both provide a similarly creamy texture and mild flavor.
Can I prepare this soup in a slow cooker?
Yes! You can sauté the fennel, shallots, and garlic first, then transfer all ingredients except the spinach and cream to a slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Add spinach and cream in the final 10 minutes.
How can I add more protein to this soup?
To boost protein, consider stirring in cooked quinoa or a dollop of Greek yogurt when serving. The hemp seeds garnish already adds healthy fats and some protein too.
Is it possible to make this soup spicier?
Definitely! Add a pinch of crushed red pepper flakes during the sautéing step or swirl in a spoonful of harissa or a dash of hot sauce before serving for a warm, spicy kick.
Final Thoughts
This Creamy White Bean Soup with Spinach Recipe is truly a comforting hug in a bowl that nourishes both body and soul. It’s easy to prepare, packed with wholesome ingredients, and simply bursting with flavors that make every spoonful special. I can’t recommend this tasty, vibrant soup enough—go ahead, give it a try and watch it quickly become one of your favorite go-to meals!
PrintCreamy White Bean Soup with Spinach Recipe
This creamy white bean soup with spinach is a comforting Mediterranean-inspired dish packed with fiber, magnesium, and vibrant vegetables. Combining cannellini beans, fennel, broccoli, and fresh spinach, this soup is blended halfway for a luscious texture and seasoned lightly for a wholesome, nourishing meal perfect for lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten Free, Vegan, Vegetarian
Ingredients
Vegetables and Aromatics
- 1 large fennel bulb, diced (save some fronds for garnish)
- 2 shallots, diced
- 3 cloves garlic, minced
- 1 medium russet potato, peeled and diced into 1/2-inch cubes
- 2 cups broccoli florets, chopped into small pieces
- 5 ounces fresh spinach
Beans and Broth
- 1 15-ounce can cannellini or other white beans, drained and rinsed
- 5 cups low-sodium vegetable broth
Seasonings and Oils
- 1 tbsp olive oil
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
Optional and Garnishes
- 1/4 cup heavy cream (omit to keep vegan or dairy free)
- 2 tablespoons hemp seeds
- Chopped fennel fronds for garnish
Instructions
- Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced fennel bulb and chopped shallots, cooking until they soften and become fragrant, about 5 to 7 minutes. Then add the minced garlic and cook for an additional minute.
- Simmer Soup Base: Add the diced russet potato, rinsed white beans, vegetable broth, kosher salt, and black pepper to the pot. Bring the mixture to a boil, then reduce heat to a simmer. Let it cook uncovered for 15 to 20 minutes until the potatoes are fork-tender.
- Partial Puree: Using an immersion blender, pulse the soup about 6 to 8 times to blend roughly half of the soup, creating a creamy yet textured consistency. Alternatively, transfer half the soup to a blender, puree until smooth, then stir it back into the pot.
- Add Greens and Broccoli: Stir in the chopped broccoli florets and cook for 3 to 5 minutes until the broccoli softens. Add the fresh spinach and stir gently until it wilts completely. Adjust seasoning with additional salt and pepper as desired. If using, stir in the heavy cream now for extra creaminess.
- Serve and Garnish: Ladle the hot soup into bowls and top each serving with a generous sprinkle of hemp seeds and some chopped fennel fronds for a fresh, aromatic garnish.
Notes
- This soup freezes well for up to 6 months. Defrost overnight in the refrigerator and reheat gently either in the microwave or on the stove over medium-low heat.
- Cannellini beans can be substituted with other white bean varieties such as great northern beans or navy beans without changing the flavor profile much.
- The heavy cream is entirely optional; omit it to keep the soup vegan or dairy-free while still maintaining a creamy texture due to the pureed beans and potatoes.
