Stay on track this month with this warming and healthy White Bean and Spinach Soup. An easy winter soup made with vegetable broth, herbs, carrots, onions, white beans and spinach. A flavourful soup that’s a meal in itself and can be served with the No Yeast Whole Wheat Bread.

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Since the beginning of the month, I’ve been making and enjoying quite a few soups. And my husband even jumped on the bandwagon and made French Onion Soup last night. I’ve somehow convinced him to cook on Monday’s. We’re one week in, so let’s see how long it lasts…ha! I’m hopeful so fingers crossed.

In the meantime, I just recently made this Mediterranean style soup and it was so good. I just ate it with some salted crackers but it would go wonderful with Fluffy White Dinner Rolls or the Parmeasn & Chive Biscuits.

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What’s This soup Like

• Difficulty – A very easy one pot soup that anyone can make. The instructions are easy to follow and from start to finish you’ll have it on the table in under and hour.
• Taste – This soup is subtle yet flavourful. The dried herbs with the broth add to a nice flavour.
• Serving – This recipe makes four generous servings. You can easily scale the recipe up or down in the recipe card. It’s great served with fresh parmesan cheese and some crackers.

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Ingredients

• Vegetables – For this soup I used carrots, onions and fresh spinach.
• White beans – I used jar (can) cooked white beans. These are often refereed to as cannelloni beans and can be found in most supermarkets.
• Broth – I used a carton of store bought vegetable broth.
• Dry herbs – Oregano and thyme.
• Oil – I used olive oil to sautee the onions.
• Other flavours – I added fresh minced garlic and bay leaves to really boost the soup flavour.
• Seasonings – Regular table salt and fresh cracked black pepper.
• For serving – I topped the bowls with fresh parsley and grated parmesan cheese.

IMPORTANT, Find the full recipe and instructions at the end of the post in the recipe card.

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Instructions

1. Sautee onions – In a large pot set over medium heat, add the olive oil and garlic. Sautee for about a minute and add the diced onions and bay leaves. Sautee the onions for about 5 minutes until they are soft.
2. Add carrots, herbs and cook down – Add the diced carrots, thyme and oregano to the pot. Stir well and allow flavours to infuse for about 2 minutes. Pour in the vegetable broth and bring to a simmer. Cover, reduce heat to low and allow to cook for about 20 minutes.
3. Add beans and spinach – Add the white beans to the pot, stir well and allow to come to a simmer for about 2 – 3 minutes. Add the fresh spinach and stir until wilted.
4. Season – Season to taste with salt and pepper and add fresh chopped parsley.
5. Serve – Serve topped with fresh grated parmesan cheese if desired.

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Recipe Tips For making Soups

• Use a heavy bottomed pot – A sturdy pot will transfer heat evenly and you will get a much better tasting soup.
• Use a great broth  – A great soup starts with a great broth.  You can buy some great broths in the grocery store these days.  And if you’re up for it, you can always make your own!
• Sautee spices – If your soup recipes uses any kind of spices, sautee those first.  You will get much more flavour infused into the soup if you sautee any kind of spices or aromatics at the start of the soup.
• Add broth as needed – Always add broth as needed to soup.  Although your recipe may call for 4 cups (for example), start by adding less.  Add broth as needed to reach the desired consistency.
• Season just before serving – To avoid over salting a soup, don’t season until the end.  At times, broths can contain enough salt and you may not need to add any additional salt to your soup.

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Substitutions

• Vegetable broth – I like the addition of this broth for the soup, but by all means you can use a chicken broth for a more meaty flavour if you like.
• Herbs – I used a combination of fresh and dry herbs for this recipe and they all worked really well. You could use fresh basil for a different finishing flavour in the end.
• Additions – I kept this soup vegetarian, but you it would be nice with some shredded chicken or even pork for a more substantial soup.

Serving

This soup makes a great lunch or main course. It would go great with a salad on the side like the Roasted Red Pepper and Feta Salad. As well as Whole Wheat Dinner Rolls, Parmesan & Chive Biscuits or even Garlic Knots.

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Frequently Asked Questions

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Thanks For Stopping by & Hope To See You soon!