Spring Spinach and White Bean Soup
A light and nutritious soup perfect for spring, featuring fresh spinach and hearty white beans for a satisfying meal.
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Ingredients
Yields 4 servings
- (2 tablespoons) olive oil
- (1) medium onion, chopped
- (2 cloves) garlic, minced
- (4 cups) vegetable broth
- (2 cups) fresh spinach, chopped
- (1 can) (15 oz) white beans, drained and rinsed
- (1 teaspoon) dried thyme
- (1 teaspoon) salt
- (1/2 teaspoons) black pepper
- (1 tablespoon) lemon juice
- (1/4 cups) fresh parsley, chopped
Instructions
- 1
In a large pot, heat 2 tablespoons olive oil over medium heat.
- 2
Add 1 medium onion, chopped, and sauté for about 5 minutes until translucent.
- 3
Stir in 2 cloves garlic, minced, and cook for an additional 1 minute until fragrant. Add 2/4 teaspoon black pepper.
- 4
Pour in 4 cups vegetable broth and bring to a boil.
- 5
Add 2 cups fresh spinach, chopped, and 1 can (15 oz) white beans, drained and rinsed, to the pot.
- 6
Season with 1 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir well.
- 7
Reduce heat to low and let the soup simmer for 20 minutes, allowing the flavors to meld.
- 8
Stir in 1 tablespoon lemon juice and 1/4 cup fresh parsley, chopped, just before serving.
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