WHITE BEAN AND SPINACH SOUP
It’s officially soup season, and if you’re looking for a cozy, nutrient-packed meal that supports your wellness goals — this White Bean and Spinach Soup is for you! It’s both comforting and nourishing and loaded with plant-based protein, fiber, and antioxidants, making it a perfect choice for anyone — whether you’re a vegetarian or not.
With creamy cannellini beans, fresh baby spinach, and aromatic vegetables, this one-pot soup requires minimal prep and is done in less than 30 minutes — making it ideal for a quick and easy weeknight dinner. Every bowl delivers the perfect blend of flavor, texture, and nutrition—helping you stay full, energized, and satisfied.
INGREDIENTS: serves 4-8
2 tbsp olive oil
2 medium carrots, peeled and diced
1 vidalia onion, diced
1 celery stalk, diced
3/4 tsp kosher salt
1 quart vegetable broth
2 15-oz cans cannellini beans, rinsed and drained
1 bay leaf
4 cups fresh baby spinach
salt and pepper, to taste
DIRECTIONS:
In a large pot, sauté carrots, onion, and celery in olive oil. Season with salt, stir and cook until vegetables are tender, not browned, about 5-7 minutes.
Add in vegetable broth, beans, and bay leaf. Allow to simmer for 10 minutes, stirring occasionally.
Put in spinach and stir, allowing spinach to wilt.
Season with salt and pepper and serve!
4Q Journaling Guide: When paired with a healthy fat, this recipe counts as a fully-balanced lunch or dinner.
Our serving suggestion: Top with freshly grated parmesan or pecorino romano cheese. To keep vegan, top with avocado instead.