Spinach and White Bean Soup | Quick, Hearty, Delicious

There’s something comforting about the way soup simmers gently on the stove when the first cool breeze rolls in. The windows fog up, the house smells like garlic and thyme, and for a moment, everything feels calm. This spinach and white bean soup brings that kind of warmth — fast, filling, and perfect for those in-between days when you crave a bowl of spinach and white bean soup that’s cozy but light.

Why You’ll Love This Spinach and White Bean Soup

This soup checks all the weeknight boxes.

It’s quick and easy, ready in just 30 minutes from start to ladle. You only need a single pot, and the steps are simple enough to follow even on your most tired evening.

It’s also meatless but hearty. This spinach and white bean soup uses creamy beans for protein and fresh spinach for vibrant greens that don’t overpower. Orzo gives it a gentle chew that turns the soup into a satisfying meal.

Plus, it’s wildly customizable. Add sausage if you want something meaty. Stir in a sprinkle of Parmesan or some lemon zest for a flavor twist. You can even swap the orzo for quinoa or diced potatoes if that’s what’s in your pantry.

Kids love it, adults go back for seconds, and it holds up well for meal prep too.

Ingredients You’ll Need for Spinach and White Bean Soup

Core Ingredients

• Olive oil: For sautéing the base veggies.
• Garlic & onion: These two build the aromatic flavor foundation.
• Dried thyme & basil: Earthy and savory. They bring balance without being too bold.
• Vegetable stock: Adds depth. You can also use chicken stock if not keeping it vegetarian.
• Bay leaves: Just two, but they infuse so much flavor during simmering.
• Orzo pasta: A tiny pasta that cooks fast and soaks up the broth beautifully.
• Cannellini beans: Creamy, mild, and full of plant protein.
• Baby spinach: Stirred in at the end, it wilts gently and adds freshness.
• Lemon juice: Brightens the whole pot and makes it feel lighter.
• Fresh parsley: For color and a bit of herbal finish.
• Salt & pepper: Adjust to taste — always taste before serving.

Optional Additions & Variations

• Sausage: Italian or andouille works great. Brown it before the onion step.
• Chicken: Shredded rotisserie or pre-cooked diced chicken makes a quick protein boost.
• Quinoa or potatoes: Sub for orzo if needed. Just adjust the cook time.
• Carrots or celery: Add with the onions for extra flavor and nutrition.
• Parmesan cheese: Stir in or sprinkle on top for richness.
• Lemon zest: For an extra citrus kick.

Step-by-Step Instructions

1. Start with the aromatics: Heat the olive oil in a large pot over medium. Add the diced onion and garlic. Cook for 2–3 minutes until soft and fragrant.
2. Add the herbs: Stir in thyme and basil. Let them bloom for about a minute. Your kitchen should smell amazing right about now.
3. Pour in the liquid: Add vegetable stock, 1 cup of water, and the bay leaves. Bring to a boil. Stir occasionally so nothing sticks to the bottom.
4. Orzo time: Once boiling, add the orzo. Stir, reduce the heat, and simmer for 10–12 minutes. Keep an eye out and don’t overcook it. Orzo can go from perfect to mushy fast.
5. Finish strong: Add the spinach and beans. Stir gently until the spinach wilts (just 2 minutes). Then remove from heat.
6. Add flavor: Stir in lemon juice and parsley. Taste and season with salt and pepper.
7. Serve: Ladle your spinach and white bean soup into bowls and serve warm. Maybe add a piece of crusty bread on the side if you’re feeling fancy.

Expert Tips & Variations

• Don’t overcook the orzo: It will keep softening even after you turn the heat off. Stop cooking once it’s just tender.
• Add lemon at the end: This keeps the brightness fresh and the soup balanced.
• Want to freeze it? Skip the orzo. Pasta tends to get too soft in the freezer. Instead, cook orzo fresh when you reheat the soup.
• Double it: This recipe doubles easily if you’re feeding a crowd or prepping for the week.
• Flavor boosts: Try lemon zest, red pepper flakes, or a Parmesan rind simmered with the broth. Remove the rind before serving.
• Meal-prep friendly: Keeps well in the fridge for up to 4 days. Just reheat gently and add a splash of water or broth if it thickens.

Frequently Asked Questions

Spinach and White Bean Soup Recipe Card

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More Such Recipes

If you love cozy soups, you might also enjoy this hearty and comforting minestrone soup for weeknight dinners.

For a citrusy twist, try my lemon chicken orzo soup with bright citrus flavor.

Or for something creamy, this creamy mushroom bisque for cozy evenings always hits the spot.

Need something slow-cooked? This simple crockpot vegetarian chili recipe is a reader favorite.

Conclusion

Spinach and white bean soup is the kind of recipe that lives on your fridge door — simple, healthy, and totally forgiving. This spinach and white bean soup brings comfort in every spoonful, whether you’re cooking for one or feeding a crowd. Whether you make it just as written or tweak it based on what’s in your pantry, it delivers every time.

If you try it, I’d love to see your version. Snap a photo and tag me over on Pinterest or Facebook. Let’s make soup season special — one cozy bowl at a time.