Cold weather needs real comfort food, not something fussy or complicated. This cozy white bean and spinach soup is exactly that. It’s thick but not heavy, creamy without relying on a ton of cream, and full of soft white beans, tender spinach, and a broth that tastes like it’s been cooking for hours. A squeeze of lemon and a handful of parmesan at the end bring it to life.
It’s the kind of soup you make on a weeknight and then eat again for lunch the next day. It feels simple in a good way. You throw everything in one pot, let it simmer, and you’re done. No hard techniques. No weird ingredients. Just a big pot of soup that actually makes you feel warm and full.
Why you’ll love this recipe
- One pot from start to finish.
- Ready in about 30–35 minutes.
- Uses pantry staples: canned white beans, broth, dried herbs, a bag of spinach.
- Filling and high in fiber, with plenty of protein from the beans.
- Easy to keep vegetarian; simple to add sausage or bacon if you want.
- Flexible: change the greens, adjust the texture, bump the spice.
- Leftovers reheat well, so it’s great for meal prep.
Ingredients (4–5 servings)
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- 2 cans (15 oz each) white beans, drained and rinsed (cannellini or great northern)
- 4 cups low-sodium vegetable or chicken broth
- 1 bay leaf
- 3 packed cups fresh baby spinach, roughly chopped
- ½ cup freshly grated parmesan or pecorino cheese, plus more for serving
- Juice of ½–1 lemon (start with 1–2 tablespoons, add more to taste)
- Salt and freshly ground black pepper, to taste
Optional add-ins:
- ¼ cup heavy cream or half-and-half (for extra richness)
- 1–2 cooked Italian sausages or chicken sausages, sliced
- Crusty bread, garlic bread, or focaccia, for serving
Step-by-step instructions (with tips)
1. Build the flavor base
Heat the olive oil in a large soup pot or Dutch oven over medium heat.
Add the chopped onion, carrots, and celery with a small pinch of salt. Cook 7–8 minutes, stirring now and then, until the vegetables are soft and the onions look slightly golden around the edges.
Stir in the minced garlic, dried thyme, dried oregano, and red pepper flakes if using. Cook about 1 minute, just until the garlic smells fragrant.
Tips:
- Keep the heat at medium so the garlic doesn’t burn.
- Let the vegetables soften properly; this is where a lot of the soup’s flavor comes from.
2. Add beans and broth
Add the drained white beans and stir so they’re coated in the oil and herbs.
Pour in the broth and drop in the bay leaf. Turn the heat up until the soup just starts to boil, then lower it to a gentle simmer.
Let it simmer uncovered for 12–15 minutes. The beans will soften more and the broth will pick up all the flavor from the vegetables and herbs.
If you like a thicker, creamier base, lightly mash some of the beans against the side of the pot with the back of a spoon. You can also blend a cup or two of the soup and pour it back in.
Tips:
- If the soup looks too thick while it simmers, splash in more broth or water.
- If it tastes a little flat at this point, don’t worry. The lemon, cheese, and final seasoning come later.
3. Add spinach and cheese
Stir in the chopped spinach. It will look like a lot but wilts down fast. Let it cook for 2–3 minutes, just until the leaves are dark green and soft.
Turn the heat to low. Add the grated parmesan and stir until it melts into the soup and the broth looks slightly creamy. If you’re using cream or half-and-half, add it now and stir again.
Tips:
- Don’t boil the soup hard after adding cheese or cream; gentle heat keeps it smooth.
- If you want more greens, add another cup of spinach or throw in some chopped kale.
4. Finish with lemon and seasoning
Fish out the bay leaf and discard it.
Squeeze in the juice of half a lemon, stir, and taste. Add more lemon if you like a brighter flavor.
Taste again and season with salt and freshly ground black pepper until it tastes balanced to you.
Tip:
- If the soup tastes heavy or “flat,” it usually needs more acidity (lemon) before it needs more salt.
5. Serve
Ladle the hot soup into bowls.
Top with extra parmesan, a drizzle of good olive oil, and a little cracked black pepper. Add a pinch of red pepper flakes if you want some heat.
Serve with crusty bread, garlic toast, or focaccia to soak up every bit of the broth.
Extra serving suggestions and party ideas
- Serve with a simple green salad and warm bread for a full winter dinner.
- Do a soup bar: keep the pot warm and set out toppings like extra cheese, chili oil, croutons, crispy bacon bits, lemon wedges, and chopped herbs.
- Serve in small mugs for “soup shooters” as a starter before a bigger meal.
- Pair with grilled cheese or panini—classic tomato and cheddar, pesto and mozzarella, or ham and Swiss.
- Pack individual portions for work lunches with a wedge of bread on the side.
Variations and themed ideas
- Tuscan-style: Add a few chopped sun-dried tomatoes and a pinch of Italian seasoning with the beans. You can also toss in a parmesan rind while it simmers, then remove it before serving.
- Lemon-herb soup: Increase the lemon juice, add lemon zest, and stir in fresh dill, parsley, or rosemary at the end for a lighter, more herbal bowl.
- Creamy vegan: Skip the cheese and cream. Use vegetable broth and stir in a spoon or two of nutritional yeast and a drizzle of olive oil for extra richness.
- Sausage version: Brown sliced Italian sausage or chicken sausage at the start. Remove it, cook the vegetables in the same pot, then add the sausage back in with the broth.
- Kale & bean soup: Replace some or all of the spinach with chopped kale. Let it simmer a few extra minutes until the kale is tender.
- Spicy fire-roasted twist: Stir in a cup of crushed or fire-roasted tomatoes and add more red pepper flakes or a pinch of smoked paprika.
- Pasta soup: Add a small pasta shape (like ditalini or small shells) and simmer until just al dente. You may need extra broth.
Pro tips for success
- Rinse canned beans well. It removes extra salt and starch and gives a cleaner flavor.
- Don’t rush the onion, carrot, and celery step. Good browning here means a better soup.
- Taste as you go, but always do a final seasoning pass after the lemon and cheese are in.
- If the soup is too thick the next day, thin it with a splash of water or broth while reheating.
- Let the soup rest off the heat for 5–10 minutes before serving if you can. Flavors settle and meld.
- Store leftovers in an airtight container in the fridge for up to 4 days.
FAQ (10–12 questions)
1. Can I use dried beans instead of canned?
Yes. Cook them separately until tender, then use about 3 to 3 ½ cups cooked beans in the soup. It will take longer but works well.
2. What type of white beans should I use?
Cannellini, great northern, or white kidney beans are all good. Cannellini are especially creamy.
3. Can I make this dairy-free?
Yes. Skip the parmesan and cream. You can add a spoon of nutritional yeast and extra olive oil for richness.
4. How do I make the soup thicker?
Mash some of the beans in the pot or blend a portion of the soup and stir it back in.
5. How do I make it thinner?
Add more broth or water until it reaches the texture you like.
6. Does this soup freeze well?
Yes. Let it cool, then freeze in containers. Thaw in the fridge and reheat gently, adding a little water or broth if it’s too thick.
7. Can I use other greens instead of spinach?
Kale, Swiss chard, or escarole all work. Just give them a few extra minutes to soften.
8. How can I add more protein?
Add cooked sausage, shredded chicken, or even chickpeas along with the white beans.
9. What if I don’t have lemon?
Use a splash of white wine vinegar or apple cider vinegar. It won’t be exactly the same, but it will still brighten the soup.
10. Can I make this in a slow cooker?
Yes. Sauté the vegetables and garlic on the stove first, then add everything except the spinach, cheese, and lemon to the slow cooker. Cook on low 6–7 hours, stir in spinach, cheese, and lemon at the end.
11. Is this soup good for meal prep?
Very. It keeps well for several days and reheats nicely. Just store in single-serve containers.
12. What can I serve with this soup?
Bread, grilled cheese, simple salads, roasted vegetables, or even a side of rice or farro.
Conclusion
This cozy white bean and spinach soup is the kind of recipe you keep coming back to. It’s simple, warm, and flexible. It fits into busy weekdays and slow weekends. You get a big pot of food that feels honest and homemade, without a ton of work.
It’s not trying to be fancy. It’s just good. And that’s exactly what makes it worth making.