Creamy White Bean & Spinach Soup with Lemon Recipe
Introduction
This creamy white bean and spinach soup with lemon is a comforting and nutritious dish that combines tender beans, vibrant greens, and bright citrus flavors. It’s perfect for a cozy lunch or a light dinner and comes together with simple, wholesome ingredients.
Ingredients
- 3 cups packed baby spinach
- ¼ cup chopped fresh parsley
- 1 sprig fresh rosemary, finely chopped
- 1 medium yellow onion, finely diced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 2 garlic cloves, minced
- 1 pinch chili flakes or Aleppo pepper
- 1 tablespoon olive oil
- 4 cups cooked navy beans
- 4 cups vegetable broth
- 2 tablespoons fresh lemon juice
- Sea salt and black pepper, to taste
- Drizzle of olive oil (for serving, optional)
- Lemon wedges (for serving, optional)
- Crusty bread (for serving, optional)
Instructions
- Step 1: Heat olive oil in a large soup pot over medium heat. Add diced onion, carrot, and celery. Cook for 5–7 minutes, stirring occasionally, until vegetables soften and become translucent.
- Step 2: Stir in minced garlic, chopped rosemary, and a pinch of chili flakes. Sauté for 30 seconds to 1 minute until fragrant.
- Step 3: Add navy beans to the pot, stirring to coat with the aromatic mixture. Pour in vegetable broth and mix well. Bring soup to a gentle boil, then reduce heat to low and simmer for 10 minutes to blend flavors.
- Step 4: Ladle half the soup into a blender, add lemon juice, and blend on high until smooth and creamy. Pour the blended soup back into the pot and stir to combine for a velvety texture.
- Step 5: Stir in baby spinach and cook for 2–3 minutes until wilted but still bright green. Season with sea salt and black pepper to taste.
- Step 6: Turn off heat and stir in chopped parsley for freshness. Serve warm, drizzled with olive oil and accompanied by lemon wedges and crusty bread if desired.
Tips & Variations
- For a thicker soup, blend more than half of the mixture or add a small potato when cooking the vegetables.
- Swap navy beans for cannellini or great northern beans for a similar creamy texture.
- Add a splash of coconut milk or a dollop of plain yogurt when serving for extra creaminess.
- Use fresh lemon juice for the brightest flavor, but bottled lemon juice can be used in a pinch.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens too much after refrigerating, add a splash of vegetable broth or water when reheating to loosen the consistency.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned beans instead of cooked navy beans?
Yes, canned navy beans work well. Be sure to drain and rinse them thoroughly before adding to the soup to reduce excess salt and improve the flavor.
Is this soup suitable for freezing?
Yes, you can freeze the soup for up to 3 months. Cool it completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat on the stove, stirring well.
PrintCreamy White Bean & Spinach Soup with Lemon Recipe
This Creamy White Bean & Spinach Soup with Lemon is a wholesome and comforting dish that combines tender navy beans, fresh spinach, and bright lemon juice for a naturally velvety texture and vibrant flavor. Aromatics like onion, carrot, celery, garlic, and rosemary create a fragrant base, while blending half of the soup creates a creamy consistency without dairy. Perfect for a healthy, nourishing meal served with crusty bread and a drizzle of olive oil.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
Greens & Herbs
- 3 cups packed baby spinach
- ¼ cup chopped fresh parsley
- 1 sprig fresh rosemary, finely chopped
Vegetables & Aromatics
- 1 medium yellow onion, finely diced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 2 garlic cloves, minced
- 1 pinch chili flakes or Aleppo pepper
Soup Base
- 1 tablespoon olive oil
- 4 cups cooked navy beans
- 4 cups vegetable broth
- 2 tablespoons fresh lemon juice
- Sea salt and black pepper, to taste
For Serving (Optional)
- Drizzle of olive oil
- Lemon wedges
- Crusty bread
Instructions
- Start with the Aromatics: Heat the olive oil in a large soup pot over medium heat. Add the diced onion, carrot, and celery. Cook for 5–7 minutes, stirring occasionally, until they begin to soften and turn translucent.
- Add Garlic and Herbs: Stir in the minced garlic, chopped rosemary, and a pinch of chili flakes. Sauté for 30 seconds to 1 minute, just until fragrant.
- Add Beans and Broth: Add the navy beans to the pot and stir to coat with the aromatic mixture. Pour in the vegetable broth and mix well. Bring the soup to a gentle boil, then reduce the heat to low. Simmer for 10 minutes to let the flavors meld.
- Blend for a Creamy Base: Using a ladle, transfer half of the soup to a blender. Add the lemon juice and blend on high until smooth and creamy. Pour the blended portion back into the pot and stir to combine — this will create a naturally velvety texture.
- Add the Spinach: Stir in the fresh spinach and cook for 2–3 minutes, just until wilted but still bright green. Taste and season with sea salt and black pepper as needed.
- Finish and Serve: Turn off the heat and mix in the chopped parsley for a fresh herbal note. Ladle the soup into bowls and drizzle lightly with olive oil. Serve warm with lemon wedges and crusty bread on the side.
Notes
- For a smoother texture, blend the entire soup instead of half.
- Use fresh lemon juice for the brightest flavor; avoid bottled lemon juice.
- Adjust chili flakes quantity to control heat level.
- For a vegan option, ensure the vegetable broth is free of animal products.
- This soup reheats well and can be stored in the refrigerator for up to 3 days.
Keywords: white bean soup, spinach soup, creamy soup, lemon soup, vegan soup, healthy soup, Mediterranean soup, easy soup recipe
