Name: Creamy White Bean Soup with Spinach Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 Tbsp. olive oil; 1 medium yellow onion; 2 15 oz. cans Cannellini beans; any white bean will work, rinsed and drained; 1 1/2 cups carrots; chopped; 1 1/2 cups celery; chopped; 1 cup Yukon Gold potatoes; chopped; 4 cloves garlic; minced; 2 Tbsp. white wine; 1 tsp. thyme; fresh or dried; 1/2 tsp. rosemary; fresh or dried; 6 cups reduced-sodium chicken broth; Salt and pepper to taste; 3 cups fresh spinach; Parmesan cheese (optional) to sprinkle on top

Jump to Recipe· 4.9 from 12 reviews

If you’re looking for a comforting, nourishing soup that feels like a warm hug on a chilly day, you’re going to love this Creamy White Bean Soup with Spinach Recipe. It’s hearty without being heavy, with tender white beans and fresh spinach folded into a silky, gently spiced broth. I promise, once you try this, it’ll become one of your go-to soups for weeknights or casual gatherings. Ready to dive in? Let me walk you through every step so you’ll nail it perfectly.

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Why This Recipe Works

Balanced Creaminess: Blending half the soup creates the perfect velvety texture while keeping those satisfying chunks.
Simple, Fresh Ingredients: Fresh spinach and herbs add vibrancy to the rustic, comforting base.
Flexible and Friendly: You can easily swap ingredients or add extras based on what’s in your pantry or preferences.
Super Easy Prep: Minimal chopping, quick simmer, and it comes together in about 30 minutes from start to finish.

Creamy White Bean Soup with Spinach, White Bean Soup Recipe, Healthy Spinach Bean Soup, Easy White Bean and Spinach Soup, Comforting Vegetarian Soup - A large silver ladle is filled with thick vegetable soup held close to the camera. Inside the ladle, the soup has a creamy light yellow base with visible layers of soft orange carrot bits, deep green spinach leaves, and small pale chunks of potato. The background shows more of the same soup in a pot, with the same colors and texture slightly blurred. The setting is on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This creamy white bean soup with spinach recipe uses classic ingredients that don’t just taste good—they bring layers of flavor and texture that make the soup so satisfying. Plus, I’ll share some tips on picking and prepping some of these to save you time and boost flavor.

Olive oil: Essential for sautéing the onions and garlic, adding a subtle fruity richness.
Yellow onion: Gives a sweet, aromatic base—make sure to sauté until soft and fragrant, not browned.
Cannellini (white) beans: Creamy beans thicken the soup naturally; rinsed, they keep the broth clean and fresh.
Carrots: Add gentle sweetness and color, balancing the savory broth.
Celery: Brings a subtle earthiness and crunch if slightly undercooked or a mellow flavor if fully softened.
Yukon Gold potatoes: These are perfect because they break down a bit when cooked, lending extra creaminess without overpowering flavor.
Garlic: Boosts that warm, inviting aroma—don’t skip it, but watch it so it doesn’t burn!
White wine: Adds acidity and depth; any decent dry white will do.
Thyme: Whether fresh or dried, it adds a woodsy, herby note that gives the soup character.
Rosemary: A little goes a long way here—a subtle pine-like freshness complements the beans and spinach.
Reduced-sodium chicken broth: You need a good base—reduced sodium lets you control salt better and keeps it from overshadowing the other flavors.
Salt & pepper: The magic duo for seasoning; taste as you go.
Fresh spinach: Adds vibrant color and a nutritious boost, wilting gently into the soup at the end.
Parmesan cheese (optional): I love sprinkling a little on top right before serving for a touch of savory richness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the best parts about this creamy white bean soup with spinach recipe? It’s a flexible canvas! I love experimenting, and you should too. Feel free to customize the herbs, swap veggies, or adjust the thickness to what you love most.

Variation: Sometimes, I swap the spinach for kale or chard if that’s what’s in my fridge—it adds a slightly earthier bite.
For a vegan twist: Replace chicken broth with vegetable broth and skip the parmesan or choose a plant-based version.
Make it spicy: Add a pinch of red pepper flakes when you sauté the onions for a subtle heat that warms you up.
Use different beans: Great Northern or butter beans work equally well if you want to change it up.

Step-by-Step: How I Make Creamy White Bean Soup with Spinach Recipe

Step 1: Soft and Sweet Onion Base

Heat your pot over medium, add the olive oil, then toss in the diced onion. Stir often, letting it cook gently until it’s translucent and tender—about 2 minutes. This step is crucial because those softened onions build a flavor foundation that carries through the whole soup. Avoid browning as it can create a slightly bitter flavor.

Step 2: Layer in Vegetables and Beans

Once your onions are ready, add half the cannellini beans, carrots, celery, garlic, chopped potatoes, white wine, thyme, and rosemary. Give everything a good stir to marry those flavors, and let it cook together for about a minute. The wine quickly perks up the veggies and herbs, so don’t skip the step.

Step 3: Simmer to Perfection

Pour in the chicken broth, turn the heat to low, and let the soup simmer for about 15 minutes. You’re aiming for all the veggies and potatoes to be soft but not overcooked—perfectly tender. This slow simmer helps all the components blend and develop the savory broth you’re craving.

Step 4: Blend for Creaminess

Here’s the trick that makes this soup creamy without adding cream: blend half of the soup using an immersion blender (or carefully work in batches with a regular blender). You want it partially pureed, so you get that luscious texture but still some bean and veggie pieces for bite. If you don’t have an immersion blender, a potato masher works well too—just mash until it’s smooth enough but still chunky.

Step 5: Add Beans Back and Spinach

Pour the unblended beans and fresh spinach back into the pot. Let everything cook together on low for about 10 minutes until the spinach wiltss beautifully. This keeps the greens vibrant and fresh-tasting rather than overcooked or mushy.

Step 6: Finish and Serve

Scoop the soup into bowls and if you like, sprinkle with freshly grated parmesan cheese. I always serve this with crusty bread or some homemade rolls to soak up every creamy, flavorful drop. Pure comfort in a bowl!

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Pro Tips for Making Creamy White Bean Soup with Spinach Recipe

Don’t Overblend: Blending all the soup will lose that wonderful texture—blending half is the magic balance I’ve learned after some trial and error.
Use Fresh Herbs if Possible: Fresh thyme and rosemary add a brightness that dried versions sometimes can’t replicate.
Wilt Spinach Gently: Add spinach toward the end and avoid overcooking to keep it bright green and flavorful.
Season Gradually: Start with a little salt and pepper, then adjust after blending—you’ll taste the flavors better and avoid over-salting.

How to Serve Creamy White Bean Soup with Spinach Recipe

Creamy White Bean Soup with Spinach Recipe - Serving Suggestion

Garnishes

I adore sprinkling freshly grated parmesan cheese right on top for a salty pop that melts into the soup. A drizzle of good-quality olive oil or a handful of crispy croutons can also add a delightful texture contrast. If you like a bit of tang, sometimes a squeeze of fresh lemon juice brightens the whole bowl splendidly.

Side Dishes

This soup pairs beautifully with toasted baguette slices or warm homemade dinner rolls—perfect for dipping. A simple mixed green salad dressed lightly with lemon vinaigrette keeps the meal fresh and light. If you’re feeling fancy, a side of roasted garlic bread is bound to feel extra indulgent.

Creative Ways to Present

For a cozy dinner party, serve the soup in wide, shallow bowls topped with a sprig of fresh thyme and a parmesan crisp on the side. Or, try hollowing out mini bread bowls for a fun, rustic presentation that’s perfect for impressing guests with minimal effort.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers in the fridge, and it keeps beautifully for 4-5 days. The flavors actually meld even more overnight, so reheat with a gentle stir and enjoy the next-day comfort.

Freezing

This soup freezes so well! I portion it out into smaller airtight containers, so I can grab a single serving whenever I want. It keeps frozen for up to 3 months—perfect for those days when you need a quick, healthy meal with almost zero effort.

Reheating

I reheat leftovers on the stove over low heat, stirring occasionally to prevent sticking and to keep the texture smooth. If reheating from frozen, just thaw overnight in the fridge before warming up. Microwave works fine too, just stir halfway through for even heat.

FAQs

Can I use canned beans or do I need to cook them from scratch?

Canned white beans work perfectly here—just rinse and drain them well before adding. They save a ton of time and still give you that creamy texture you want. Cooking dried beans is an option but not necessary unless you prefer homemade beans.
What if I’m allergic to garlic or onions?

You can omit the garlic or onions if needed. Consider using shallots or leeks as a milder alternative, or add extra herbs like parsley and thyme to keep the flavor bright and layered.
Can I make this soup vegan?

Absolutely! Simply use vegetable broth instead of chicken broth and skip the parmesan or use a vegan cheese alternative. The beans and potatoes provide enough creaminess to satisfy without dairy.
How thick should the soup be after blending?

The soup should be thick and creamy but still spoonable—not like a puree but luscious enough to coat a spoon nicely. This is why blending only half the soup is key to keeping a great texture balance.

Final Thoughts

This creamy white bean soup with spinach recipe holds a special place in my kitchen because it’s approachable, flavorful, and just so comforting. I hope once you try it, you feel that same warmth when serving it to your family or friends. It’s a recipe that’s as forgiving as it is delicious, and I’m confident you’ll enjoy making it as much as you’ll enjoy eating it. So cozy up with a bowl and savor every creamy, herby spoonful!