Description
This comforting White Bean Spinach Soup is a hearty and nutritious vegan meal perfect for any season. Made with a delicious blend of sautéed onions, garlic, celery, and Herbs de Provence, simmered with pasta, Great Northern beans, fresh spinach, and vegetable broth, it delivers a warm, flavorful experience. Topped with fresh parsley and optional vegan parmesan, this soup is both satisfying and easy to prepare.
Ingredients
Scale
Main Ingredients
- 4 tbsp vegan butter (or olive oil)
- 1 yellow onion, diced (~1 1/2 cups)
- 2 tsp finely minced garlic (1-2 large cloves)
- 1 1/2 cups celery, diced
- 1 1/2 tsp Herbs de Provence (or Italian seasoning)
- 1-1 1/2 tsp salt
- 1/4-1/2 tsp pepper
- 8 cups vegetable broth
- Half of a lemon, juiced (~2 tbsp)
- 1 cup pasta of choice (shells, macaroni, farfalle, etc.)
- 1 15 oz can Great Northern beans, rinsed and drained (or cannellini/navy beans)
- 4 cups fresh spinach (or kale, swiss chard)
- 1/4 cup fresh parsley, finely minced
Optional Garnish
- Vegan parmesan for garnish
Instructions
- Sauté Vegetables: Heat vegan butter or olive oil in a large pot over medium heat. Add the diced yellow onion and sauté for 5-6 minutes until softened and translucent. Add minced garlic and diced celery, cooking for an additional 5 minutes while stirring occasionally to blend flavors.
- Add Seasonings and Broth: Stir in the Herbs de Provence, salt, and pepper. Pour in the vegetable broth, lemon juice, and add your chosen pasta. Stir everything well to combine, then bring the mixture to a boil over medium-high heat.
- Simmer Soup: Once boiling, reduce heat to low and let the soup simmer gently for about 10 minutes, allowing the pasta to cook through.
- Add Beans and Greens: Stir in the rinsed Great Northern beans, fresh spinach, and finely minced parsley. Continue to cook for another 10 minutes or longer if preferred, allowing the flavors to meld and the greens to soften.
- Adjust Seasoning and Serve: Taste the soup and adjust salt and pepper as needed. Serve hot, garnished with grated vegan parmesan and additional fresh parsley if desired.
Notes
- Herbs de Provence is a blend typically containing thyme, basil, rosemary, tarragon, savory, marjoram, oregano, and bay leaf. You can substitute 1:1 with Italian seasoning or make your own blend from these herbs.
- Great Northern beans can be substituted with cannellini or navy beans based on preference or availability.
- Spinach can be swapped with kale or swiss chard for a different texture and flavor profile.
- Storage: Cool the soup to room temperature, then store in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop over medium heat.
- Freezer Storage: Let the soup cool completely before transferring to a freezer-safe container. Freeze for up to 6 months. Defrost overnight in the refrigerator and reheat on the stovetop.
Nutrition
- Serving Size: 1 bowl (approx. 1 1/2 cups)
- Calories: 395
- Sugar: 6.1 g
- Sodium: 1030.5 mg
- Fat: 8.6 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 7.4 g
- Trans Fat: 0 g
- Carbohydrates: 64.4 g
- Fiber: 16.3 g
- Protein: 18.7 g
- Cholesterol: 0 mg
