Spinach & White Bean Soup
May 18, 2026
Spinach has two primary growing seasons: early spring and late summer through fall. That makes this hearty soup perfect for both rainy days and chilly nights!
INGREDIENTS
2 tsp. vegetable oil
1 small onion, diced
2 medium carrots, peeled and diced
1 celery stalk, diced
1 clove garlic, minced, or 1 tsp. garlic powder
2 cups tomatoes, diced or 1 (14.5-ounce) can of no salt
added diced tomatoes1 (15.5-ounce) can of cannellini beans, drained and rinsed
1 tsp. fresh thyme or ½ tsp. dried thyme
¼ tsp. kosher salt
¼ tsp. pepper
4 cups low sodium vegetable or chicken broth
1 bay leaf
3 cups fresh spinach
¼ cup Parmesan cheese
INSTRUCTIONS
Preheat oil in stockpot on medium heat. Add onions and sauté
about 3 minutes or until translucent.Add carrots, celery, and garlic and sauté about 3 minutes to
soften.Add tomatoes, beans, thyme, salt, and pepper. Let cook for about
1 minute.Add broth and bay leaf, bring heat up to medium high. As soup
begins to boil, turn heat to low, cover, and let simmer for about 15
minutes.If using large flat or curly leaf spinach, remove leaves from stem
and tear into bite sized pieces.Add spinach and stir gently until just wilted.
Remove and discard bay leaf, add Parmesan, and serve.