White Kidney Bean And Spinach Soup Recipe

I’m sharing my Tuscan Bean Soup With Spinach that comes together in under 30 minutes with simple pantry staples and a secret ingredient that might surprise you.

I never expected a bowl of beans and greens to feel so bright. I love this version of Tuscan Bean Soup With Spinach because the earthiness of white kidney beans plays off the fresh spinach in a way that still feels light, but also kind of hearty.

It’s the kind of recipe I reach for when dinner needs to be fast, healthy and interesting. I promise you’ll get curious after the first spoonful, and then you’ll be trying small tweaks in your head.

Head to the blog for the full story, I kept a few surprises there.

Ingredients

• olive oil adds healthy fats and depth, helps meld flavors, not overpowering
• Cannellini beans are full of protein and fiber, creamy texture, makes soup filling
• spinach leafy greens bring iron and vitamins, mild earthy flavor, wilts into silky bits
• garlic gives punch and warmth, it’s aromatic, can get bitter if burnt
• canned tomatoes add brightness and a bit of acidity, balances richness and starch
• Onion gives sweetness and base flavor when softened, adds savory depth to broth
• lemon juice wakes flavors, adds fresh sour note, keeps the soup lively

Ingredient Quantities

• olive oil 2 tablespoons
• yellow onion 1 medium
• garlic 3 cloves
• 1 medium carrot
• 1 stalk celery
• canned cannellini or white kidney beans 2 (15 ounce) cans
• vegetable broth 4 cups
• canned diced tomatoes 1 (14.5 ounce) can
• fresh spinach 4 cups packed
• bay leaf 1
• dried thyme 1 teaspoon
• red pepper flakes 1 quarter teaspoon optional
• kosher salt 1 teaspoon
• black pepper 1 half teaspoon
• fresh lemon juice 1 tablespoon
• grated Parmesan 1 quarter cup optional
• fresh parsley 2 tablespoons optional

How to Make this

1. Prep the veg and beans: peel and chop 1 medium yellow onion, mince 3 garlic cloves, dice 1 medium carrot and 1 stalk celery; drain and rinse both 15 ounce cans of cannellini beans.

2. Warm 2 tablespoons olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.

3. Add the diced carrot and celery and cook another 4 minutes until they start to soften.

4. Stir in the minced garlic, 1 teaspoon dried thyme, and 1 quarter teaspoon red pepper flakes if you want heat; cook until fragrant, about 30 seconds.

5. Add the drained beans, 1 (1
4.5 ounce) can diced tomatoes with their juices, 4 cups vegetable broth and 1 bay leaf. Bring to a simmer, scraping up any browned bits from the bottom.

6. Let the soup simmer gently for 10 to 15 minutes so flavors meld. Taste and then add 1 teaspoon kosher salt and 1 half teaspoon black pepper, adjusting if needed.

7. Remove and discard the bay leaf. For a thicker, creamier texture smash about half the beans with a potato masher or pulse 1 to 2 cups of the soup in a blender or with an immersion blender, then return to the pot.

8. Stir in 4 cups packed fresh spinach a handful at a time until wilted, then stir in 1 tablespoon fresh lemon juice and simmer another 1 to 2 minutes to meld.

9. Serve hot with 1 quarter cup grated Parmesan and 2 tablespoons chopped fresh parsley sprinkled on top if using. Leftovers keep covered in the fridge for up to 4 days.

Equipment Needed

1. Large pot (6 to 8 qt) for simmering the soup
2. Cutting board
3. Chef’s knife
4. Can opener
5. Colander or fine mesh sieve to drain and rinse the beans
6. Wooden spoon or heatproof spatula for stirring
7. Potato masher or immersion blender to smash some beans for creaminess
8. Measuring cups and spoons
9. Ladle and bowls for serving

FAQ

White Kidney Bean And Spinach Soup Recipe Substitutions and Variations

• Canned cannellini / white kidney beans → great northern or navy beans, drained and rinsed 1:1; chickpeas work too for a nuttier, firmer bite, or butter beans for creaminess.
• Fresh spinach → baby spinach (same amount), frozen spinach (thaw & squeeze out excess liquid), or hearty greens like kale or Swiss chard (remove tough stems and cook a bit longer).
• Vegetable broth → chicken broth for richer flavor, or water plus 1-2 teaspoons vegetable or chicken bouillon; mushroom broth adds extra umami if you got it. Taste and adjust salt.
• Grated Parmesan → Pecorino Romano or Asiago grated, same amount; for vegan option use nutritional yeast (start with 2 tablespoons) for cheesy flavor.

Pro Tips

– Dont rush the veggies. Let the onion, carrot and celery sweat on low heat until soft and a few bits get a little golden, thats where most of the soup’s flavor comes from.

– For a creamier texture mash about half the beans right in the pot or pulse a cup or two with an immersion blender. If you use a countertop blender, let the soup cool a bit and crack the lid so steam can escape then cover with a towel so it wont blow the lid off.

– Always taste and season at the end, cause beans and tomatoes will change as they simmer; add lemon or a tiny pinch of sugar to balance acidity if it tastes sharp, and you can always add more salt but you cant take it away.

– Dont freeze the spinach with the soup, it turns limp and slimy. Freeze the soup in portions without greens and add fresh spinach when you reheat, or stir in frozen spinach only at the very end of reheating.