Easy White-colored Bean Green spinach Soup


Spinach & White Bean Soup (vegan!)

Video taken from the channel: Vegan As Fork


Quick White Bean & Spinach Soup

Video taken from the channel: FPL Group 3


Spinach and White Bean Soup Recipe | Vegan

Video taken from the channel: How Jen Does It


White Bean and Spinach Soup

Video taken from the channel: QUICK RECIPES | RECIPES LIBRARY


Spinach & White Bean Soup: 30-minute Vegan Meal!!

Video taken from the channel: Dimitra’s Dishes


Easy White Bean Parmesan Spinach Soup

Video taken from the channel: Kery B. Style


SIMPLE Mediterranean White Bean Soup

Video taken from the channel: Feelgoodfoodie

Directions. In a large saucepan, heat oil over medium heat. Add garlic; cook and stir until tender, 30-45 seconds. Stir in 2 cans of beans, pepper and broth. Puree mixture using an immersion blender.

Or, puree in a blender and return to pan. Stir in remaining can of beans. Directions. Preheat oven to 375 degrees F. In a Dutch oven or large oven-safe pot, heat the oil over medium-high heat.

Add the leek, onion, 1/2 teaspoon of the salt and the red pepper flakes. Cook, stirring frequently, until the onions are soft, about 5 minutes. Add the tomatoes (plus juices), beans, spinach.

Place white beans into a large container and cover with water; let soak 8 hours to overnight. Drain beans, reserving 2 cups soaking water. Heat oil in a large pot over medium heat. Add onion and carrots; cook and stir until tender, about 6 minutes.

Stir in spinach; cook until wilted, about 2 minutes. Heat butter in a pot over medium-high. Add onion and cook, stirring occasionally, until tender, about 4 minutes.

Add garlic and cook, stirring constantly, 1 minute. Stir in broth, salt, pepper, and 1 can of beans. Mix in cannellini beans and zucchini and simmer until vegetables are tender, 5 minutes. Just before serving add peas, fresh spinach and Parmesan.

Stir until warmed through and spinach. How to make this White Bean Spinach Soup Recipe: Most soup preparations will begin the same way: a drizzle of olive oil in a large stock pot set over medium heat, followed by the addition of onions and celery.Sauté these vegetables together for about 5 minutes. Whisk in vegetable stock, bay leaves and 1 cup water; bring to a boil.

Stir in orzo; reduce heat and simmer until orzo is tender, about 10-12 minutes. Stir in spinach and cannellini beans until the spinach has wilted, about 2 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste. DIRECTIONS In a large sauce pan, sautee the shallots & garlic in the olive oil.

Add broth, tomatoes, beans and rosemary to pot. Season with. In a large pot or saucepan, heat olive over medium high heat. Add onion and garlic; cook until onions are translucent and garlic is fragrant (about 2-3 minutes), while stirring occasionally.

Add in the broth, tomatoes, sugar, Italian herbs, salt and pepper. Saute garlic and onion in olive oil until tender. Add tomatoes and herbs and cook until heated through. Season with salt and pepper.

Add beans and broth, and cook until soup simmers.

List of related literature:

Add the puree back to the soup pot before adding the spinach, cannellini beans, and lima beans; cook over medium heat until spinach is tender and beans are heated through, about 8 minutes.

“The Daniel Fast (with Bonus Content): Feed Your Soul, Strengthen Your Spirit, and Renew Your Body” by Susan Gregory
from The Daniel Fast (with Bonus Content): Feed Your Soul, Strengthen Your Spirit, and Renew Your Body
by Susan Gregory
Tyndale House Publishers, Incorporated, 2017

Cream of Spinach Soup Prepare as directed but substitute 2 packages (10 ounces each) frozen chopped spinach, thawed for asparagus and omit the 5 to 10 minutes of cooking time in Step 2.

“The Good Housekeeping Cookbook” by Susan Westmoreland
from The Good Housekeeping Cookbook
by Susan Westmoreland
Hearst Books, 2004

Stir in the cream and spinach and cook for an additional 10 to 15 minutes, until the spinach is wilted and the soup has started to thicken.

“Craveable Keto: Your Low-Carb, High-Fat Roadmap to Weight Loss and Wellness” by Kyndra D. Holley
from Craveable Keto: Your Low-Carb, High-Fat Roadmap to Weight Loss and Wellness
by Kyndra D. Holley
Victory Belt Publishing, 2018

Stir in the spinach, cover, and simmer over medium-low heat for 30 to 35 minutes, or until moong beans can be easily mashed.

“Ayurvedic Healing Cuisine” by Harish Johari
from Ayurvedic Healing Cuisine
by Harish Johari
Inner Traditions/Bear, 2000

When mixture begins to simmer, stir in spinach and cook until wilted, about 1 minute.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Add 1/2 cup low-sodium vegetable broth and 1/2 cup water, 1 teaspoon saltfree Italian herb seasoning, 1/2 cup grape tomatoes, sliced in half, and 1 cup spinach.

“The 20/20 Diet: Turn Your Weight Loss Vision Into Reality” by Phil McGraw
from The 20/20 Diet: Turn Your Weight Loss Vision Into Reality
by Phil McGraw
Bird Street Books, 2015

If you have leftover cooked spinach, stir it into this soup to add color and a healthful nutrient boost.

“Living Vegetarian For Dummies” by Suzanne Havala Hobbs
from Living Vegetarian For Dummies
by Suzanne Havala Hobbs
Wiley, 2009

Stir in the spinach, and simmer the soup 5 minutes more.

“The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day” by Didi Emmons
from The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day
by Didi Emmons
Harvard Common Press, 1997

Add the kale and stir to incorporate (if you need to let the soup cook all day while you are gone, just add the kale at the beginning or substitute spinach and add at serving time).

“Not Your Mother's Slow Cooker Cookbook” by Beth Hensperger, Julie Kaufmann
from Not Your Mother’s Slow Cooker Cookbook
by Beth Hensperger, Julie Kaufmann
Harvard Common Press, 2004

Add the spinach, lemon juice, and broth, stir, and cook for 1 minute, or until the spinach has just wilted.

“Keto Restaurant Favorites” by Maria Emmerich
from Keto Restaurant Favorites
by Maria Emmerich
Media Alternatives, Incorporated, 2017

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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  • Hi Dimitra, I made this soup yesterday and it was incredible. I wanted it a little thicker so I used your trick of adding egg yolk (tempered first) and it was a perfect consistency. Thank you once again for a delicious recipe.

  • I’m patiently waiting for soup weather but soup weather or not I’m making this tomorrow!! I can’t wait!!! Will let you know how it comes
    out. I love every ingredient in this.

  • How did you like that broth concentrate? I’ve used it, but it’s not as concentrated as Better Than Boullion, so I feel like I’m using a lot in one sitting. Good flavor though. I was going to do a minestrone tomorrow, but I think I’ll try this recipe ��. But in a crockpot. Hmmm, I think cornbread will go good with this!

  • Hey Jen. You have on the scarf that I love! Love those colors! This soup looks yummy & so easy! So many good recipes! Tfs! Hope you have a great day!!

  • Trying this for dinner. Thanks for sharing Jen! Noticed that you changed your ICoffee to a Keurig. Hope you can share why. I’m planning to shift from Keurig to ICoffee.

  • That was so quick! ���� its gonna be first soup i will make in my life looks so taste when you said they have 50 grams of proteins I died ����perfect no need for protein shake after this intake ��❤️��

  • Both my husband and I have been sick for over a week and with eaten nothing but soup, but I was running out of ideas for the next soup:-) thanks for this recipe I’ll be making it.

  • I pretty much had everything on hand so I made it for dinner last night.
    The lemon and the mint were the star very flavorful!
    I didn’t have zucchini and the white beans, I fallow your instructions to be creative!
    put cauliflower quinoa carrots instead and it was really yummy.

  • its really nice explanation and amazing cooking and video. im getting hungry
    if u like ☆KOREAN food☆, just visit my channel

  • Great video. I’ve been vegan for about 6 months now and I’ve started a YouTube channel documenting my journey and sharing vegan recipes that I’m discovering and trying out. Thanks for sharing ����

  • TY Dimitroula mou for this soup recipe! I’ll make this but I’m gonna substitute the veggies you’re using because I need to finish them. I’ll make this more in the winter time.

  • This soup is so delish! I just loved making it and loved eating it even more. My variation was to add a small diced plum tomato for color and at the end after soup was fully cooked, I added a beaten egg mixed with 1/4 cup grated Romano pecorino. Served with toasted pita triangles brushed with EVOO… fabulous!

  • Hi Dimitra. You said your husband was pakistaani. Love indo/pak food. Would love to see some pakistaani dishes with a greek twist.

  • Definitely trying this so much success with your recipes already so it is a no brainer!!  Thanks for the healthy recipes, Jen!!:)

  • Really liking Janet’s confidence. Seem like a natural on camera and it shows on the cooking. Why packaged leaves? Just curious. I stopped after all the bacteria scares (read they were packaged). But, sometimes I still do broccoli cause it’s pre-chopped. Lol

  • My sister in Christ I enjoy watching your videos. You make healthy cooking so simple and easy. Thanks for sharing your creative recipes.

  • Do u ever put in the spinach after the beans cuz I always put the beans in first just curious if it changes it the spinach just cooks so fast

  • Can’t wait to try this, I’m a vegan and I already make your lentil soup every 1-2 weeks (was making it 2x a week at first! Haha) and your bean burger recipe I also make regularly. I have a feeling my husband and I will love this recipe as well! Thanks for sharing!

  • I’m really enjoying your channel and I’m so glad I came across it. Your soup looks absolutely delicious, I’m definitely going to make it sometime this week. Thanks for sharing…..

  • Thank you!! I was hoping you would do this recipe! Everytime I make one of your recipes we absolutely love them and they’re so simple! Red beans and rice has become our family favorite and we eat it at least once a week!:) I’m trying this one tonight! Thanks again:)

  • My sister in Christ I enjoy watching your videos. You make healthy cooking so simple and easy. Thanks for sharing your creative recipes.

  • Thanks so much Jen!!!  Yesterday my daughter Natalie and I made this soup together.  It was so easy & delicious!  We had a great time bonding and she now realizes that she is a great cook!  God Bless you for helping us in our homes:-))

  • excellent! I never had it before but following your instructions, I made it and my family loved it. I’m really happy to have this recipe. prep time & cooking time is really life saving criteria of this recipe. I included it in my menu forever. Thank you so much.

  • I love this. Cooking for yourself as when you live in an apartment with roommates is rarely actually cost effective. This is cheap, doesn’t make me overstock ingredients, takes less than an hour, uses one pot, stores in the fridge, and makes 6 meals for a tall guy. It still tastes good with water instead of stock, and if I’m missing some of the herbs it’s not a dealbreaker. 10/10

  • Never tried white beans. Then again Janet doesn’t get sick. It’s like in those movies where radiation hits. Janet is still standing. Lmfao ��

  • hi jen! i made this recently and it was a hit! so delicious! it will be my go to for vegan company.
    we enjoyed it with parmesan cheese on top 😉
    the broth had a nice thicker consistency to it. thank you for another great recipe!

  • Can you please tell those of us how to make this who only have a big soup pot or even a crock pot? It really looks hearty and delicious and most likely freezes well. ��