I swear by this white bean soup with spinach and lemon whenever I need something quick, hearty, and packed with goodness. It’s my go-to on busy weeknights, ready in 30 minutes and loaded with protein, fiber, and a bright lemony kick that wakes up the whole bowl. The first time I made it, my husband went back for thirds (and he’s usually a meat-and-potatoes guy!). The spinach wilts into silky perfection, and the lemon zest? Absolute magic, just a little sprinkle makes all the flavors pop. Trust me, this isn’t just another bland bean soup. It’s the kind of meal that feels like a warm hug but still keeps things light and fresh.
Why You’ll Love This White Bean Soup with Spinach and Lemon
This isn’t just any soup, it’s the kind of meal you’ll crave again and again. Here’s why it steals the show in my kitchen:
- Weeknight superhero: Ready in 30 minutes flat, even when I’m dragging after work (and yes, that includes chopping time!).
- Bright, bold flavors: The lemon zest and juice cut through the creamy beans like sunshine, no bland bites here.
- Sneakily healthy: Packed with protein from the white beans and a whole garden’s worth of vitamins from that vibrant spinach.
- Crave-worthy texture: Silky broth, tender beans, and just-wilted spinach make every spoonful interesting.
Bonus? It tastes even better the next day, if there’s any left to save. (In my house, that’s a big “if.”)
Print“30-Minute White Bean Soup with Spinach and Lemon – Irresistible Comfort!”
A hearty and healthy white bean soup with spinach and lemon for a refreshing twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 2 cans (15 oz each) white beans, drained and rinsed
- 4 cups vegetable broth
- 2 cups fresh spinach, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 lemon, juiced and zested
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 strips turkey bacon, chopped (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and cook until softened, about 3 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in turkey bacon if using, and cook for 2 minutes.
- Pour in vegetable broth and bring to a boil.
- Add white beans, thyme, salt, and black pepper. Simmer for 10 minutes.
- Stir in chopped spinach and cook for 2 minutes until wilted.
- Remove from heat and add lemon juice and zest.
- Serve warm.
Notes
- For a creamier texture, blend half the soup before adding spinach.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 3g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 5mg
Ingredients for White Bean Soup with Spinach and Lemon
Gathering the right ingredients makes all the difference, here’s what you’ll need for my favorite white bean soup with spinach and lemon (and why each one matters!):
- 2 cans (15 oz each) white beans, drained and rinsed: I use cannellini beans for their buttery texture, but great northern beans work too. Pro tip: Rinsing removes that starchy can liquid that can make soup cloudy.
- 4 cups vegetable broth: Homemade is fantastic, but I won’t judge if you grab a carton like I usually do!
- 2 cups fresh spinach, chopped: Packed full, those leaves wilt down to nothing. Baby spinach works great here.
- 1 medium onion, diced: Yellow or white onions add sweetness when sautéed. Dice them small so they melt into every bite.
- 2 cloves garlic, minced: Fresh is best! I smash mine with the flat of my knife first to release more flavor.
- 1 tablespoon olive oil: For sautéing, extra virgin gives the richest taste.
- 1 lemon, juiced and zested: The zest is key, it adds bright citrus oils that juice alone can’t deliver.
- 1 teaspoon dried thyme: Earthy and herbal, it pairs perfectly with the beans.
- Salt & pepper: Start with 1/2 tsp salt and 1/4 tsp pepper, you can always add more later.
- 2 strips turkey bacon, chopped (optional): Adds smoky depth without overpowering. I keep it in the freezer for soups like this!
How to Make White Bean Soup with Spinach and Lemon
This white bean soup comes together so easily, you’ll wonder why you don’t make it every week! Follow these simple steps, and you’ll have a pot of lemony, spinach-packed goodness in no time.
Step 1: Sauté Aromatics
First things first, heat that olive oil in your largest pot over medium heat. Toss in the diced onion and let it cook, stirring occasionally, until it turns soft and translucent (about 3 minutes). Don’t rush this step! Those golden onions are flavor gold. When they’re ready, add the minced garlic and cook just until you catch that amazing garlicky aroma, about 1 minute max. Watch closely! Garlic burns fast, and nobody wants bitter soup. If you’re using turkey bacon, toss it in now and let it crisp up slightly for 2 minutes while stirring.
Step 2: Add Broth and Beans
Pour in your vegetable broth, it should sizzle excitedly when it hits the hot pot, then crank the heat up to bring it to a lively boil. Once bubbling, add the drained white beans, thyme, salt, and pepper. Give everything a good stir, then dial the heat back to a gentle simmer. Let it bubble away for 10 minutes, this lets the beans soak up all that savory broth and the flavors really start to mingle. Tip: If you prefer a creamier texture, now’s the perfect time to scoop out about half the soup, blend it until smooth, then stir it back in.
Step 3: Wilt Spinach and Finish
Here comes the magic! Take the pot off the heat (this keeps the spinach bright green) and stir in all that chopped spinach. It’ll look like a mountain at first, but within 2 minutes, it wilts down into silky ribbons. Now for the star ingredient, squeeze in the lemon juice and sprinkle that beautiful zest over the top. The citrus wakes up every other flavor in the bowl. Taste and adjust salt or pepper if needed, then ladle it up while steam rises in tempting curls. That’s it, your white bean soup with spinach and lemon is ready to wow!
Tips for Perfect White Bean Soup with Spinach and Lemon
Here are my hard-earned secrets for making this white bean soup with spinach and lemon just right every time:
- Blend half for creaminess: An immersion blender (or regular blender) works wonders, just pulse half the soup before adding spinach for luxurious texture without losing whole beans.
- Salt smartly: Canned beans and broth vary in saltiness. I always start with less salt, then adjust after adding the lemon (it brightens everything up!).
- Zest first, juice last: Grate that lemon zest before juicing, it’s way easier than chasing a slippery, juiced half!
- Spinach swap: Out of spinach? Baby kale or even arugula wilt just as beautifully for a peppery twist.
And remember, leftovers taste even better as flavors meld overnight (if you can resist eating it all now!).
Variations for White Bean Soup with Spinach and Lemon
One of my favorite things about this soup? How easily it adapts to whatever’s in my fridge! Here are some delicious twists I’ve tried:
- Greens swap: Swap spinach for kale (remove tough stems first) or Swiss chard, just add it 1-2 minutes earlier since they take longer to wilt.
- Smoky kick: Stir in 1/2 teaspoon smoked paprika with the thyme for a campfire-worthy depth that pairs beautifully with the lemon.
- Creamy dream: Stir in 1/4 cup heavy cream or coconut milk at the end for extra richness (my rainy-day favorite).
See? Even small changes make it feel brand new! For more inspiration on hearty meals, check out familytastes.com.
Serving Suggestions for White Bean Soup with Spinach and Lemon
This white bean soup with spinach and lemon is practically begging to be dunked into with a crusty baguette, the way the bread soaks up that lemony broth? *Chef’s kiss*. For lighter days, I love pairing it with a simple arugula salad dressed with olive oil and extra lemon zest. The bright flavors just sing together!
Storage and Reheating
This soup keeps like a dream! Let it cool completely, then stash it in an airtight container, it’ll stay fresh in the fridge for up to 3 days. When reheating, go low and slow: warm it gently on the stove over medium-low heat, stirring occasionally. If it thickens too much, just splash in a little broth or water to loosen it up. No microwave zaps, that lemon deserves better!
White Bean Soup with Spinach and Lemon Nutrition
Here’s the scoop on what makes this white bean soup with spinach and lemon as good for you as it is delicious! Remember: Nutrition values are estimates and can vary based on your specific ingredients. Per hearty 1-bowl serving, you’re looking at roughly:
- 220 calories, Light yet satisfying
- 12g protein, Thanks to those mighty white beans!
- 10g fiber, Keeps you full for hours
- 35g carbs, The good, slow-digesting kind
- 5g fat, Mostly heart-healthy olive oil
Not too shabby for a bowl that tastes this comforting, right? If you are looking for another cozy winter white bean soup, check out this recipe!
FAQs About White Bean Soup with Spinach and Lemon
Got questions? I’ve got answers! Here are the things people ask me most about this white bean soup with spinach and lemon:
Can I use dried beans instead of canned?
Absolutely! You’ll need about 1 cup dried white beans (like cannellini or great northern). Soak them overnight, then simmer in fresh water until tender (about 1–1.5 hours) before adding to the soup. Pro tip: Save some of that bean cooking liquid to use instead of broth, it adds amazing depth!
Is this soup freezer-friendly?
Yes, but with one catch, freeze it before adding the spinach and lemon. Thaw overnight in the fridge, reheat gently, then stir in fresh spinach and lemon juice. This keeps everything bright and green instead of mushy.
What if I don’t have fresh lemon?
In a pinch, 2 tablespoons bottled lemon juice works, but skip the zest (it won’t taste the same). For extra brightness, try a splash of white wine vinegar at the end instead, just start with 1 teaspoon and adjust to taste.
Can I make it creamy without blending?
You bet! Mash some beans against the pot with a wooden spoon as they simmer, this thickens the soup naturally. Or stir in a spoonful of plain Greek yogurt at the end for tangy richness.
How spicy can I make it?
Oh, I love this question! Add a pinch of red pepper flakes when sautéing the onions, or top bowls with a drizzle of chili oil. The lemon balances heat beautifully, just don’t overpower those delicate white beans. For a different take on bean soup, try this creamy vegan white bean soup.