Creamy White Bean Soup With Spinach

Name: Creamy White Bean Soup With Spinach
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 cans (15 oz) white beans, drained and rinsed; 1 tablespoon olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 4 cups vegetable broth; 4 cups fresh spinach, roughly chopped; 1 teaspoon dried thyme; Salt and pepper to taste; 1/4 cup heavy cream (optional)

Highlighted under: Nourishing Favorites

I love making this Creamy White Bean Soup With Spinach on chilly evenings when comfort food is a must. The combination of creamy beans and vibrant spinach creates a delightful bowl that warms both the body and soul. This soup is so easy to prepare and is packed with flavor—using simple ingredients that I often have on hand. It’s perfect for a weeknight dinner or as a meal prep option for the week. I can’t wait to share this recipe with you!

Created by

Madeline Archer

Last updated on 2026-02-08T06:17:36.518Z

When I first tried making this Creamy White Bean Soup with Spinach, I was surprised by how quickly everything came together. I sautéed the onions and garlic until fragrant, which really enhances the depth of flavor. Adding fresh spinach at the end gives the soup a vibrant color and nutritional boost—it's a tip I always follow!

I've experimented with different herbs and spices, but I found that a hint of nutmeg brings out the creaminess of the white beans perfectly. This soup is not only delicious but also very satisfying, especially when paired with crusty bread. I promise you won’t be disappointed!

Why You'll Love This Recipe
Creamy texture that’s incredibly comforting
Nutritious and packed with vitamins from spinach
Simple ingredients that create a rich flavor

Maximizing Flavor

For this Creamy White Bean Soup, using high-quality white beans, such as cannellini or great northern, can greatly enhance the dish's flavor. These beans have a creamy texture that not only complements the soup but also thickens it naturally. Be sure to drain and rinse the beans well before adding them to remove any excess sodium or canning liquid, which can muddy the soup's flavor profile.

Another way to amplify the taste is to consider sautéing the onions and garlic until they reach a light golden color rather than just softening them. This caramelization enhances the umami and adds a subtle sweetness to the soup that balances out the other ingredients beautifully. Keep stirring to prevent burning, aiming for about 8 minutes of cooking.

Ingredient Substitutions and Variations

If you’re looking for a lighter version of this soup, you can substitute the heavy cream with Greek yogurt or coconut milk, depending on whether you want a dairy or non-dairy option. Both will add a creamy texture without the extra calories. Simply stir in your chosen substitute at the end, off the heat, to prevent curdling.

Feel free to mix in or swap out vegetables based on your preference or what you have on hand. Carrots, celery, or even kale can work beautifully with the base of this soup. Sauté any additional vegetables alongside the onions, ensuring they cook down to soften before adding the broth for a well-rounded flavor.

Make-Ahead and Storage Tips

This soup keeps remarkably well, making it a fantastic option for meal prep. You can store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding a splash of broth as needed to loosen the soup's consistency, which may thicken upon refrigeration.

For longer storage, consider freezing the soup. Allow it to cool completely before transferring it into freezer-safe bags or containers, leaving some space at the top for expansion. The soup can be frozen for up to 3 months. To reheat, simply thaw overnight in the fridge and warm up on the stove until heated through.

Ingredients

For the Soup

2 cans (15 oz) white beans, drained and rinsed
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
4 cups fresh spinach, roughly chopped
1 teaspoon dried thyme
Salt and pepper to taste
1/4 cup heavy cream (optional)

Instructions

Sauté Onions and Garlic

In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Add Beans and Broth

Add the white beans, vegetable broth, and dried thyme to the pot. Bring to a boil, then reduce the heat and let it simmer for 10 minutes.

Blend the Soup

Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender.

Stir in Spinach

Return the blended soup to the pot, then stir in the chopped spinach. Cook for an additional 2-3 minutes until the spinach is wilted.

Finish and Serve

For extra creaminess, stir in heavy cream if desired. Season with salt and pepper to taste. Serve warm.

Pro Tips

For added flavor, consider topping the soup with croutons or a sprinkle of Parmesan cheese before serving.

Serving Suggestions

This Creamy White Bean Soup pairs well with a variety of sides. A crusty sourdough bread or a fresh garden salad can add complementary textures and flavors. For added indulgence, sprinkle some croutons or a sprinkle of Parmesan cheese on top right before serving for extra crunch and flavor.

You could also elevate this dish with a drizzle of high-quality olive oil or a dollop of pesto on top, which adds an aromatic finish to each bowl. These final touches not only enhance the presentation but also introduce an extra layer of flavor that balances the creaminess of the soup.

Troubleshooting Common Issues

If your soup turns out too thick, simply adjust the texture by adding small amounts of vegetable broth until you reach your desired consistency. It’s best to do this gradually, as a little broth can go a long way in achieving that creamy mouthfeel without making it soupier than desired.

On the other hand, if the flavor isn’t quite as robust as you hoped, it may need a touch more seasoning. Start by adding a small amount of salt or an extra splash of lemon juice to brighten the flavors. Always taste as you go, especially after incorporating any new ingredients, to ensure the balance of flavors is just right.

Questions About Recipes

→ Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Just thaw and drain it before adding to the soup.

→ Is this soup vegan?

Yes, you can make it vegan by omitting the heavy cream or using a vegan cream substitute.

→ How long can I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

→ Can I add other vegetables to the soup?

Absolutely! Feel free to add carrots, celery, or even potatoes for extra texture.