You know those nights when you want something warm, comforting, and healthy all at once? That’s exactly why I make this creamy white bean and spinach soup on repeat! It’s my go-to when I need a quick meal that feels like a hug in a bowl. The best part? It comes together in about 30 minutes with simple ingredients you probably already have. White beans give it that rich, velvety texture without any cream (though I do love the coconut milk twist!), while fresh spinach packs in nutrients. Trust me, even spinach skeptics will ask for seconds of this cozy, flavorful soup.
Why You’ll Love This Creamy White Bean and Spinach Soup
This soup has become my kitchen MVP for so many reasons, let me count the ways it’ll win you over too:
- Quick comfort: From chopping to serving, it’s ready in 35 minutes flat, perfect for those “I need dinner NOW” nights
- Velvety texture: Blended white beans create the creamiest base without actual cream (though coconut milk adds luxurious richness)
- Nutrition powerhouse: Packed with protein from beans and iron from spinach, it’s comfort food that loves you back
- Pantry-friendly: Uses canned beans and basic aromatics, no fancy grocery runs required
- Leftover magic: Tastes even better the next day as flavors meld (if it lasts that long!)
Honestly? I’ve served this to everyone from picky kids to foodie friends, that creamy, garlicky goodness wins every time.
PrintCreamy White Bean and Spinach Soup: 35-Minute Comfort Magic
A comforting and creamy soup made with white beans and fresh spinach, perfect for a healthy and satisfying meal.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cans (15 oz each) white beans, drained and rinsed
- 4 cups fresh spinach, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and cook until soft, about 5 minutes.
- Stir in minced garlic and cook for another minute.
- Add drained white beans, vegetable broth, coconut milk, salt, pepper, and thyme. Bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Use an immersion blender to blend the soup until smooth.
- Stir in chopped spinach and cook for another 5 minutes until wilted.
- Serve hot.
Notes
- For a thicker soup, blend only half of the beans.
- Store leftovers in an airtight container for up to 3 days.
- Garnish with a drizzle of olive oil or fresh herbs if desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Ingredients for Creamy White Bean and Spinach Soup
Here’s everything you’ll need to make this cozy soup, I promise it’s all simple stuff:
- 2 cans (15 oz each) white beans, drained and rinsed (I use cannellini but great northern work too)
- 4 cups fresh spinach, roughly chopped (pack it lightly when measuring)
- 1 medium onion, diced (about 1 cup)
- 2 cloves garlic, minced (or 1 tsp garlic powder in a pinch)
- 4 cups vegetable broth (chicken broth works if you’re not vegetarian)
- 1 cup coconut milk (the canned, full-fat kind makes it extra creamy)
- 2 tbsp olive oil
- 1 tsp salt (plus more to taste)
- ½ tsp black pepper
- 1 tsp dried thyme (or 1 tbsp fresh if you’ve got it)
Ingredient Notes and Substitutions
No coconut milk? No problem! Almond milk or even regular milk works (just add a splash of lemon juice to mimic the tang). Frozen spinach can substitute fresh, use about 10 oz thawed and squeezed dry. If you’re out of thyme, rosemary or oregano make nice backups. And while I love the convenience of canned beans, you can absolutely use 3 cups cooked dried beans instead. The soup police won’t come knocking, promise!
How to Make Creamy White Bean and Spinach Soup
Okay, let’s get cooking! This soup comes together so easily, just follow these simple steps:
- Start with the aromatics: Heat olive oil in your favorite soup pot over medium heat. Add those diced onions and cook until they turn soft and translucent (about 5 minutes). Stir occasionally so they don’t burn!
- Garlic time: Toss in the minced garlic and cook for just 30 seconds to a minute, you’ll smell when it’s ready. Don’t let it brown or it’ll turn bitter.
- Bring on the beans: Add your drained white beans, vegetable broth, coconut milk, salt, pepper, and thyme. Give it a good stir and bring everything to a gentle boil.
- Simmer magic: Reduce heat to low and let it bubble away for 15 minutes, this helps all those flavors get cozy together.
- Blend it up: Now for the fun part! Use an immersion blender right in the pot to puree until smooth. No immersion blender? Carefully transfer to a regular blender in batches.
- Spinach finale: Stir in your chopped spinach and cook just until wilted (about 3-5 minutes). You’ll know it’s ready when the spinach turns bright green.
That’s it! Taste and adjust seasoning if needed, sometimes I add an extra pinch of salt or squeeze of lemon at the end.
Pro Tips for the Perfect Soup
Want restaurant-quality results? Here are my secrets: For thicker soup, blend only half the beans. If it’s too thick, stir in extra broth. And whatever you do, don’t overcook the spinach, add it last so it stays vibrant and fresh-tasting!
Serving Suggestions for Creamy White Bean and Spinach Soup
Oh, the possibilities! This soup shines all on its own, but here’s how I love to serve it: A big hunk of crusty bread for dipping is non-negotiable in my house, that golden, buttery sourdough soaks up every last drop. For crunch, try garlicky croutons or a sprinkle of toasted pepitas. When I’m feeling fancy, I’ll add a simple side salad with lemon vinaigrette to balance the richness. And on chilly nights? A grilled cheese sandwich turns this into the ultimate comfort meal. Trust me, your spoon will be scraping the bowl clean!
Storing and Reheating Creamy White Bean and Spinach Soup
Here’s the good news, this soup keeps beautifully! Let it cool completely, then transfer to an airtight container. It’ll stay fresh in the fridge for 3-4 days (though mine never lasts that long). To reheat, I prefer the stovetop, just warm gently over medium-low, stirring occasionally. The microwave works in a pinch (use 30-second bursts), but watch that spinach doesn’t overcook. Pro tip: The soup thickens when chilled, so have extra broth handy to thin it out!
Nutritional Information for Creamy White Bean and Spinach Soup
Here’s what you’re getting in each comforting bowl (based on 4 servings): About 250 calories, with 10g healthy fats (mostly from coconut milk and olive oil), a whopping 10g plant-based protein from those mighty white beans, and 30g complex carbs to keep you full. Bonus? 8g fiber, nearly a third of your daily needs! Just remember, exact numbers may vary slightly based on your specific ingredients. But one thing’s certain, this soup nourishes as much as it comforts! For more great recipes, check out Family Tastes.
Frequently Asked Questions
Can I freeze this creamy white bean and spinach soup?
Absolutely! It freezes beautifully for up to 3 months. Just cool completely first and leave a little space in your container, the liquid expands as it freezes. Thaw overnight in the fridge and reheat gently on the stove, stirring in a splash of broth if needed.
Can I use dried beans instead of canned?
You sure can! Just soak and cook 1 cup dried white beans first (they’ll expand to about 3 cups cooked). I actually prefer the texture sometimes, they’re creamier than canned! But honestly, I reach for canned beans most weeknights because they’re so convenient. If you are looking for other easy dinner ideas, check out our 5 ingredient tater tot casserole.
My soup turned out too thick, how can I fix it?
No worries, this happens to me all the time! Just whisk in more vegetable broth, ¼ cup at a time, until it reaches your perfect consistency. The soup thickens as it sits anyway, so I often keep extra broth handy. For other quick meals, you might enjoy our recipe for 4 ingredient ranch chicken bake.