When cozy meets nutritious, the answer is always a steaming bowl of Cannellini Bean and Spinach Soup. This hearty dish brings creamy white beans, tender spinach, and aromatic herbs together in a simple yet deeply satisfying meal. It’s the kind of comfort food that feels indulgent but is packed with plant-based protein and fiber.
Perfect for chilly evenings or busy weeknights, this soup comes together in under 30 minutes using mostly pantry staples. Whether you’re vegetarian or just trying to eat more greens, it offers rich flavor without any heavy lifting in the kitchen.
What Kind of Cannellini Beans Should I Use?
Canned cannellini beans are the ultimate time-saver and work beautifully in this recipe. They’re tender, mild in flavor, and don’t need any soaking or extended cooking. If using dried beans, be sure to soak and cook them in advance until they’re soft and creamy.
Ingredients for the Cannellini Bean and Spinach Soup
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1/2 teaspoon red pepper flakes (optional)
- 2 (15-ounce) cans of cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 4 cups fresh spinach, roughly chopped
- Juice of 1/2 lemon (optional for brightness)
How To Make the Cannellini Bean and Spinach Soup
Step 1: Sauté Aromatics
In a large pot, heat olive oil over medium heat. Add the chopped onion and cook for about 4-5 minutes, or until softened. Stir in garlic and red pepper flakes, cooking another 30 seconds until fragrant.
Step 2: Add Beans and Broth
Add the cannellini beans, vegetable broth, and thyme. Stir well and bring to a gentle simmer. Let it cook for 10-12 minutes so the flavors can blend.
Step 3: Blend (Optional)
For a creamier texture, blend about half the soup using an immersion blender directly in the pot or by transferring half to a blender. Leave some beans whole for a satisfying bite.
Step 4: Add Spinach
Stir in the chopped spinach and cook for 2-3 more minutes, just until wilted. Taste and season with salt, pepper, and lemon juice if using.
Step 5: Serve
Ladle into bowls and serve warm, with crusty bread or a sprinkle of grated Parmesan if you’re not keeping it vegan.
How to Serve and Store This Soup
Cannellini Bean and Spinach Soup is best served piping hot with crusty sourdough or warm focaccia for dipping. For a heartier meal, top with shaved Parmesan or a soft-boiled egg.
To store, cool the soup completely and transfer it to airtight containers. It keeps well in the fridge for up to 4 days or can be frozen for up to 2 months. Just thaw and reheat gently on the stove.
Frequently Asked Questions
Can I use kale instead of spinach?
Yes! Kale or Swiss chard are great swaps. Just give them a few more minutes to soften since they’re sturdier greens.
What can I add to make it more filling?
Try stirring in cooked pasta, quinoa, or a scoop of leftover rice. Even a swirl of cream or coconut milk adds richness.
Is this soup freezer-friendly?
Absolutely. Just avoid freezing it with dairy add-ins. Let the soup cool first, then freeze in portions.
How do I thicken the soup without a blender?
Use a potato masher to mash some of the beans in the pot. It gives body without needing a blender.
Can I make this in a slow cooker?
Yes! Cook on low for 4-5 hours, adding spinach in the last 15 minutes.
Want More Soup Ideas?
If you’re craving more cozy and wholesome bowls like this one, check these out:
- Creamy Garlic Chicken Breasts for rich, herby comfort.
- Creamy Tuscan Sausage Pasta with hearty greens and deep flavor.
- Cajun White Chicken Chili for a spicy twist on classic comfort.
- Creamy Crockpot Chicken Spaghetti that feeds the whole family.
- Old-Fashioned Spaghetti with Hearty Meat Sauce when you want that Sunday dinner vibe.
Save This Pin + Share Your Results
📌 Save this recipe to your Pinterest board so it’s just a click away when the craving strikes.
I’d love to hear how your Cannellini Bean and Spinach Soup turned out! Did you blend it smooth or keep it chunky? Any favorite add-ins? Drop a comment below and let’s talk soup.
And if you’re hunting for daily kitchen inspiration, find more comfort food recipes on my Pinterest @NinaDishes
Cannellini Bean and Spinach Soup
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A cozy, protein-packed soup made with creamy cannellini beans, fresh spinach, and aromatic herbs. It’s a one-pot, 30-minute meal that’s nourishing and full of flavor—perfect for any night of the week.
Ingredients
2 tablespoons olive oil
1 small yellow onion, finely chopped
2 garlic cloves, minced
0.5 teaspoon red pepper flakes (optional)
30 ounces cannellini beans, drained and rinsed (two 15-ounce cans)
4 cups vegetable broth
1 teaspoon dried thyme
salt and freshly ground black pepper, to taste
4 cups fresh spinach, roughly chopped
juice of 0.5 lemon (optional)
Instructions
1. In a large pot, heat olive oil over medium heat. Add chopped onion and cook for 4–5 minutes until softened.
2. Stir in garlic and red pepper flakes, cooking for 30 seconds until fragrant.
3. Add cannellini beans, vegetable broth, and thyme. Stir and bring to a simmer. Cook for 10–12 minutes.
4. For a creamier texture, blend half the soup with an immersion blender or in a regular blender.
5. Stir in chopped spinach and cook for 2–3 minutes until wilted.
6. Season with salt, pepper, and lemon juice if using.
7. Serve warm with crusty bread or Parmesan cheese.
Notes
Use kale or Swiss chard instead of spinach for variation.
For extra creaminess, add a splash of coconut milk or cream.
Mash some beans instead of blending if you want a thicker texture without a blender.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 240
- Sugar: 2g
- Sodium: 540mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
Keywords: cannellini bean soup, vegetarian soup, spinach soup
