Best 6 Quick White Bean And Spinach Soup Recipes

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**Indulge in a Symphony of Flavors: A Culinary Journey through Quick White Bean and Spinach Soup Recipes**

Embark on a delightful culinary adventure with our curated collection of quick white bean and spinach soup recipes. These soups, brimming with wholesome ingredients and bursting with flavor, are perfect for those seeking a nutritious and satisfying meal. Dive into a world of creamy textures, vibrant colors, and aromatic herbs as we present a variety of recipes that cater to diverse tastes and dietary preferences. From classic white bean and spinach soup to vegan and gluten-free adaptations, each recipe promises a unique taste experience. Whether you're a seasoned chef or a novice cook, let our culinary guide inspire you to create a comforting and delicious soup that will warm your heart and nourish your soul.

Check out the recipes below so you can choose the best recipe for yourself!

SPINACH AND WHITE BEAN SOUP



Spinach and White Bean Soup image

For me, soup is love, comfort, happiness and memories. With all its veggies and beans, this one appeals to my kitchen-sink style of cooking. -Annette Palermo, Beach Haven Park, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 8

2 teaspoons olive oil
3 garlic cloves, minced
3 cans (15 ounces each) cannellini beans, rinsed and drained, divided
1/4 teaspoon pepper
1 carton (32 ounces) vegetable or reduced-sodium chicken broth
4 cups chopped fresh spinach (about 3 ounces)
1/4 cup thinly sliced fresh basil
Shredded Parmesan cheese, optional

Steps:

  • In a large saucepan, heat oil over medium heat. Add garlic; cook and stir until tender, 30-45 seconds. Stir in 2 cans of beans, pepper and broth., Puree mixture using an immersion blender. Or puree in a blender and return to pan. Stir in remaining can of beans; bring to a boil. Reduce heat; simmer, covered, 15 minutes, stirring occasionally., Stir in spinach and basil; cook, uncovered, until spinach is wilted, 2-4 minutes. If desired, serve with cheese.

Nutrition Facts : Calories 192 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 886mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 9g fiber), Protein 9g protein.

15-MINUTE WHITE BEAN SOUP



15-Minute White Bean Soup image

This hearty soup is perfect for lunch or a light supper.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 9

2 teaspoons olive oil
2 scallions, thinly sliced
1 garlic clove, minced
1/2 teaspoon dried oregano
1 can (14 1/2 ounces) vegetable broth
1 can (19 ounces) white beans, rinsed and drained
1 1/2 teaspoons fresh lemon juice
Coarse salt and ground pepper
2 tablespoons freshly grated Parmesan, for serving

Steps:

  • In a medium saucepan, heat oil over medium. Add scallions, garlic, and oregano; cook, stirring frequently, until scallions begin to soften, about 3 minutes.
  • Stir in broth and beans; cook until heated through, about 4 minutes. Using a wooden spoon or potato masher, lightly mash some of the beans to thicken the soup. Stir in lemon juice; season with salt and pepper. Before serving, sprinkle with Parmesan.

Nutrition Facts : Calories 257 g, Fat 7 g, Fiber 8 g, Protein 14 g

WHITE BEAN AND SPINACH SOUP



White Bean and Spinach Soup image

Delicious, hearty, and healthy (even if the color is odd). Serve topped with Parmesan cheese.

Provided by tina812

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 9h28m

Yield 6

Number Of Ingredients 12

1 cup dried white beans
water to cover
3 tablespoons olive oil
1 onion, chopped
2 carrots, cut into matchsticks
½ pound fresh spinach
5 cups chicken broth
2 teaspoons minced garlic
1 bay leaf
3 tablespoons chopped fresh parsley
1 ½ teaspoons salt
½ teaspoon ground black pepper

Steps:

  • Place white beans into a large container and cover with water; let soak 8 hours to overnight.
  • Drain beans, reserving 2 cups soaking water.
  • Heat oil in a large pot over medium heat. Add onion and carrots; cook and stir until tender, about 6 minutes. Stir in spinach; cook until wilted, about 2 minutes. Add beans, reserved soaking water, broth, garlic, and bay leaf. Simmer, covered, until beans are tender, about 1 hour.
  • Discard bay leaf. Pour half the soup into a blender. Cover and hold lid down with a potholder; puree until smooth. Stir pureed soup back into the pot. Season with parsley, salt, and black pepper.

Nutrition Facts : Calories 211.2 calories, Carbohydrate 26.7 g, Cholesterol 4.2 mg, Fat 7.7 g, Fiber 7 g, Protein 10.3 g, SaturatedFat 1.1 g, Sodium 1434 mg, Sugar 3.5 g

QUICK WHITE BEAN AND SPINACH SOUP



Quick White Bean and Spinach Soup image

This is a quick South Beach Diet friendly soup. It is brothy, but the beans are very filling. I adapted a recipe from the cookbook to suit the ingredients that I had on hand.

Provided by Ms B.

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 (14 ounce) can chicken broth
4 cups fresh Baby Spinach, chopped
1 (15 ounce) can cannellini beans, rinsed and drained
1 tablespoon minced roasted garlic
1/2 cup low-sodium V8 juice
salt, to taste
fresh ground black pepper, to taste
red pepper flakes, to taste

Steps:

  • Bring the chicken broth to a boil in a medium pan.
  • Add the spinach and allow to boil for a bit and wilt down the leaves, stirring often.
  • Reduce heat and add the rinsed and drained beans, roasted garlic, and V-8 juice.
  • Simmer gently for 5-10 minutes.
  • Season with salt, pepper, and red pepper flakes, to taste.

SPINACH BEAN SOUP



Spinach Bean Soup image

"This easy soup is so good, I had to send you the recipe to share it with as many people as possible," jots Melissa Griffin from Lansing, Michigan. Chock-full of pasta, beans and spinach, it makes a fresh-tasting and satisfying first course or a light meal in itself.

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 5 servings.

Number Of Ingredients 15

1/2 cup chopped onion
1 tablespoon olive oil
3 garlic cloves, minced
2 cups water
1 can (15 ounces) tomato puree
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
1 teaspoon dried oregano
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
5 cups packed torn fresh spinach
1 can (16 ounces) navy beans, rinsed and drained
1-1/2 cups cooked small tube pasta or other small pasta
1/2 to 1 teaspoon hot pepper sauce
8 teaspoons shredded Parmesan cheese

Steps:

  • In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the water, tomato puree, broth, oregano, sugar, salt and pepper. Bring to a boil. , Reduce heat; cover and simmer for 20 minutes. Add the spinach, beans, cooked pasta and hot pepper sauce, heat through. Sprinkle with cheese.

Nutrition Facts : Calories 243 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 940mg sodium, Carbohydrate 39g carbohydrate (0 sugars, Fiber 7g fiber), Protein 13g protein. Diabetic Exchanges

SPINACH AND WHITE BEAN SOUP



Spinach and White Bean Soup image

I came up with this recipe while doing a detox. I needed something healthy and vitamin packed, gluten free, soy free, and dairy free, and I hadn't been happy with the recipes I'd tried. This one was a winner! This recipe freezes well and can be reheated.

Provided by jenn

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 47m

Yield 2

Number Of Ingredients 12

3 cups baby spinach
½ cup chopped carrot
3 tablespoons olive oil
1 shallot, finely chopped
3 cloves garlic, minced
2 cups chicken stock
1 (15 ounce) can white beans, drained
1 teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons lemon juice

Steps:

  • Combine baby spinach and carrot in a food processor; pulse until finely chopped.
  • Heat oil in a large pot over medium heat. Cook and stir shallot and garlic in the hot oil until fragrant, 2 to 3 minutes. Stir in spinach and carrot mixture, chicken stock, white beans, oregano, thyme, salt, and pepper. Bring to a boil, stirring occasionally. Reduce heat and simmer until flavors combine, about 20 minutes.
  • Remove soup from heat and stir in lemon juice. Puree with an immersion blender until smooth.

Nutrition Facts : Calories 487.9 calories, Carbohydrate 58.7 g, Cholesterol 0.7 mg, Fat 21.9 g, Fiber 13 g, Protein 18.7 g, SaturatedFat 3.2 g, Sodium 1340 mg, Sugar 4.1 g

Tips:

  • Use fresh ingredients: Fresh vegetables and herbs will give your soup the best flavor. If you can, use organic ingredients to avoid pesticides and herbicides.
  • Rinse and sort your beans: Before cooking, rinse your beans thoroughly to remove any dirt or debris. You should also sort through the beans and remove any that are damaged or discolored.
  • Soak your beans: Soaking your beans overnight will help them cook more evenly and quickly. If you don't have time to soak your beans overnight, you can quick-soak them by boiling them for 1 minute and then letting them sit for 1 hour.
  • Use a variety of vegetables: Don't be afraid to experiment with different vegetables in your soup. Some good choices include carrots, celery, onions, bell peppers, and tomatoes.
  • Add some herbs and spices: Herbs and spices can add a lot of flavor to your soup. Some good choices include garlic, oregano, basil, thyme, and rosemary.
  • Don't overcook your soup: Overcooked soup will be mushy and bland. Cook your soup just until the vegetables are tender and the beans are cooked through.

Conclusion:

This quick white bean and spinach soup is a delicious and healthy meal that can be made in under an hour. It's perfect for a busy weeknight dinner or a light lunch. The soup is packed with protein, fiber, and vitamins, and it's also low in calories and fat. So next time you're looking for a quick and easy meal, give this soup a try. You won't be disappointed!

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