Creamy 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
Scale
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
