Spinach and White Bean Soup
A healthy and hearty, comforting soup – chock full of fresh spinach, white beans and orzo pasta – made in less than 30 min!
It’s been quite warm here in Southern California – so warm that I’m still walking around in my flip flops. And a t-shirt. But that still didn’t stop me from devouring this entire pot of soup.
It’s just such an amazingly cozy soup, loaded with wilted baby spinach, white beans, and my favorite orzo pasta. And to top it off, I threw in some freshly squeezed lemon juice for that refreshing hit of goodness.
Now this is completely meatless but some andouille sausage or even crumbled Italian sausage would go beautifully in this soup. Either way, rain or shine, you’ll want a piping hot bowl of this soup all year long!
Spinach and White Bean Soup
Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 onion, diced
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- 4 cups vegetable stock
- 2 bay leaves
- 1 cup uncooked orzo pasta
- 2 cups baby spinach
- 1 15-ounce can cannellini beans, drained and rinsed
- Juice of 1 lemon
- 2 tablespoons chopped fresh parsley leaves
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme and basil until fragrant, about 1 minute.
- 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.
- Serve immediately.
Did you make this recipe?
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This soup looks absolutely delicious! I love that it’s packed with nutritious ingredients like spinach and white beans. Can’t wait to give it a try and warm up on a chilly evening!
I added ground sausage to the soup recipe. My family loves this soup
The flavors are very delicate while still being a hearty delicious soup.
One word! Fantastic!!! So we’ll balanced! Thank you!
One word. Fantastic!!! It was so well balanced. Thank you!
This was so easy and tasty!! I will add more spinach and broth next time, thank you!
So good! Thank you!
Made the soup for the second time because I love it. I did add 2 cups cooked chicken and one carrot. Also zested two lemons and squeezed two lemons as I love citrus in the soup. It is a comforting tasting soup. Will make again.
I make it a lot, but I always double the recipe. This is so good I would make it at least once a week. I used large potato diced, instead of the orzo.
It has become my quick mainstay. Thank You
How could I turn this into a crockpot recipe?
This soup is really delicious with a couple of additions. It needs 2 cans of beans, lemon zest, and several slivers of Parmesan to take it over the finish line. Thanks for a great recipe base.
Quick, simple and delicious. Substituted orzo for quinoa and used great northern white beans. Definitely add the lemon. It’s a nice touch!
Hi Lisa,
This is probably a dumb question but I’ll ask anyway. For the quinoa, did you add it cooked or not cooked? I know it has to be rinsed beforehand.
The soup is good but needs a little zing to it. I’d like a bit more flavor. It’s a good base that could be added to.
Thank you so much Chungah for this fantastic recipe. It has quickly become a family favourite and has been made many times while camping. Simple to make and very delicious. We love it!
This looks so good! I have a question…
I’m going to try making it with Beyond Italian sausage for my friend (who is a vegetarian and normally an amazing cook) that is going through a health issue and cannot cook for herself or her husband right now. Will it keep okay for a few days in the fridge?
Also, has anyone tried making a big batch and freezing the soup?
I have made this soup about 4 times in the past 3 weeks. It’s light and delicious. This last time I added some rotisserie chicken to make it a little more protein heavy.
Used 1 cup of quinoa instead of orzo (didn’t have any, plus I figured quinoa would up the fiber/protein content) and cooked it right in the broth; used fresh thyme, dried oregano and Italian seasoning because it’s what I had on hand. Turned out really good!
Good recipe!
With the times I’ve made this, I never had orzo, so I add in one chopped carrot and one rib of chopped celery in the step of cooking the onions and garlic.
I salt to taste at the end, usually using one packet of Sazon seasoning since I use low-sodium broth. I pair this with homemade crusty bread and butter and it’s delicious. Love love love the zing of the lemon! (I only add a quarter of a whole lemon.)
I’ve also made this adding a couple of our garden tomatoes – a mix of chopped Roma and Big Boy variety – making the soup a light warm red color.
I haven’t added protein to this recipe because it’s just perfect with vegetables, but I can imagine juicy chicken thighs making this a very satisfying meal.
Good luck in your cooking and happy eating!
YUM!! Made this tonight sans orzo and added rosemary. Super fast easy and delicious!
This recipe is one of my favorites. My family and friends love it too. So good, so easy for a quick delicious meal. I don’t usually have fresh parsley on hand so I substitute cilantro, and it really compliments the lemon. Thank you for sharing this with us.
Thank you for sharing this recipe. I like that it can be made vegan or non-vegan. The differences I made were I added fresh herbs and two more cups of chicken stock to balance the out the lemon and give it some more broth. Overall, this is a hearty, healthy and comforting recipe. I might add a pinch of red pepper flakes for a bit of heat. will make again.
Absolutely delicious…the perfect healthy vegetarian recipe I was looking for….I added some crushed red pepper at the end for a little zing…thanks for a great, EASY and quick soup recipe!!!
I made this w/out the orzo pasta; we had crackers and cheese on the side. I didn’t have any parsley so I used fresh basil, oregano and a fresh sage leaf simmered w the spinach before using immersion blender to mix it all up and make creamy.
We sprinkled vegan mozzarella and toasted pine nuts on top. (Okay I didn’t toast them; still a good addition).
I also soaked a 1lb bag of white beans overnight and made in an instant pot so that I could use several cups for this soup and have extra beans for a white bean hummus as a side for another meal.
We will make this soup again!
I love this soup! It is so easy and delicious! I add everything except the orzo. It just adds more carbs and my husband is diabetic.
I accidentally bought chicken stock but made it anyway. Followed the recipe exactly other than the stock and it was super duper delicious. I did sprinkle parm cheese on it before eatting. Thank you for a great receipe.
Such a delicious recipe! I had no spinach and didn’t stir in orzo either but it was damn delicious!
*****
Delicious!! I believe this is the first time I have ever referred to a soup as…springy and fresh. This was the perfect choice for a spring evening.
I halved the recipe, except for the canned beans. It came out like a stew and enough for 2 good sized bowls.
Tasty and filling!
Soup was easy to make but I had two add two additional cups of stock because it was not “soupy” enough. Tastes great!
Made this recipe today and loved it. I did add some celery and carrots plus more broth. It’s light, delicious and healthy. I’ll be making this recipe again and again.
Next order of groceries, I’ll be excited to see the ingredients for this luscious looking soup. But I have a quick question: What about that great sprig of rosemary I see? Was it just for appearance or actually part of the ingredients?
My absolute favorite soup. Quick and easy, My go to and it’s so delicious!!!!! But was wondering if anyone had a suggested time to eat it after refrigerating? I left it out on the stove for about 24 hours after making it (was sick) and then put it away and has now been in my fridge for a week and 2 days. I don’t want to make another if I have left overs but is it still good to eat?
Bella, it sounds like your soup sat around for a dangerously long time! I hate wasting food, too, but you don’t want to risk a nasty food-borne illness.
My go to favorite soup! I often switch up the spinach for kale that I have growing in my garden. I love adding smoked Italian sausage and usually swap out the orzo for gluten free pasta. I’ve been known to eat this for breakfast lunch and dinner…delicious and leaves me healthy after eating it.
damndelicious is the perfect way to describe this soup. We love soup and I make it 3-4 times a week. Lunch can not come fast enough today (or there might not be anything left). Only thing I did differently was cut back on the thyme, personal preference. The lemon makes it pop. Thank you
One of my go-to soups. It takes so little time and is so fresh and flavorful. I almost always have the ingredients on hand.
Fantastic! I’ve been looking for new recipes for the Mediterranean Diet that includes white beans, and found this one. I had a couple of Italian sausages left over in the fridge, so I used them (half a pound, maybe?) and it was the perfect addition. Next time, I’ll add another cup or two of the veggie broth and not add any sea salt, since it really didn’t need it. Also grated some Parmagiano-Reggiano on it and it was great!
I only have kidney beans. Would it throw the flavors off?
Added 1 tsp chilli pepper to give it a kick, small pasta (1/2 cup), and 1 cup extra vegetable broth. Grated some fresh Parmesan before serving. Great comfort soup.
I have made this twice so far and this will go into our rotation of “Go To Recipes”. I made it once with shredded poached chicken breast and again with crumbled cooked Italian sausage. I just added some extra stock the recipe since I had add-ins. Truly excellent both times and kids loved it!
Very, very good. I added additional lemon juice and some toasty bread crumbs I had left over from another dish. Yum.
Hi,
I made this soup today…accidently added two extra cans of beans to the recipe…still turned out well. I would say the fresh lemon is key with the flavor…I added a tsp of pepper..no salt and I made it oil free.
It was truly damndelicious
Made this today! Delish! Will make this more often, easy and good!
great! used a little more broth than whats callee for and i broke up Banza protein pasta spaghetti instead of orzo. added tumeric too. love it! added crushed olives on top when serving, cinnamon, and some good olive oil. keeper!
This soup is and delicious! I made it 2x this week. Would gluten free pasta work too?
Sure!
So good and easy to make!! Can’t wait to make it again!!
It was feeling a little fallish today and I wanted a soup that still tasted like summer and this hit the spot. I have a fresh basil problem so I used a bunch that I added in with the spinach and it definitely gave it that end of summer-almost fall vibe. Fast and satisfying and vegan!! Thank You for the inspiration.
I’ve made this several times now and it is very popular with those who have tried it. I always add about 1/2 can diced tomatoes (lightly drained) and I use 5 cups veg stock instead of the 4 cups and 1 cup water. Definitely a keeper. Several people have requested the recipe!
Can I add canned diced tomatoes or do you think the acid from the tomatoes would ruin it? And what about corn, and chicken broth instead of vegetable broth? Or would the chicken broth make it taste weird? Id ike to utilize what I have in the pantry without compromising the taste! Do you have suggestions for other add-ons like meat or other veggies. What should I not put in it/what would ruin it? Lol, Sorry I know that’s a lot of questions, I just want to do this right for my family’s taste buds sake!
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
This was nice and quick. I mostly followed the recipe, with the exception of using more broth instead of water and adding organic andouille sausage. The sausage added a little spice, which was nice, but I think the soup would have been just as good without it. If it weren’t so quick and easy to make, I might have given one less star, but overall the family liked it.
Love Love Love this recipe! So easy to make!
Can you use frozen spinach?
I recommend using fresh spinach.
i used frozen spinach and it was honestly better. just make sure to drain the water well
Thank you Maria, your comment is very helpful. Not everyone has access to fresh vegetables. I’m looking forward to trying this recipe with frozen spinach tomorrow incorporating your tip to drain well.
I’ve used both fresh and frozen spinach, and sometimes a combo of the two, and it tastes the exact same to me. Very good soup. I like to add a little extra lemon, and add small pasta instead of orzo after I turn the heat off and let it cook as the soup cools a bit. That way the noodles don’t overcook and get soggy.
A delicious soup. I added more lemon and then grated parmesan cheese on top.
MUST be served immediately. It gets very thick if you let it stand. I had to add chicken broth to dilute to have another serving.
YES will be making this again…
No flavor and very watery. Did not like at all.
I’ve been searching for a vegan bean soup that I actually like and this one is a winner. Made it last night and had it for lunch today. The broth is delicious! I made as directed using my home canned veggie broth, but used pinto beans instead of white beans because that is all I had. I love it and next time will use the white beans to see what difference it makes. Love that you can tweak it in so many ways.
this is by far the best soup I have ever made. thank you for posting the recipe. I did make one little change and that is added some white wine to the mix.
This was my first time making this soup. I decided to use chicken broth instead of veggie stock and also added mild Italian sausage crumbles. It came out very tasty. I gave the option to add white truffle oil to individual bowls which gave an added flavor that I really enjoyed
Yep Damn Delicious. This recipe was easy and so so damn delicious! Thank you!
So: sensitive stomach last two days (to put it mildly) and needed something light. I thought this recipe would be bland and non-threatening; the listed ingredients were so simple and I had everything in refrig/pantry.
Lemon??? = +++++ taste explosion! Now it’s couch, throw, old movies and FP.
Thanks Chungah!
We hope you feel better soon!
Very tasty and healthy dish. Thought it needed more liquid. Family enjoyed it, they found to be similar to a pasta fazool
Consistency that we make with red sauce.
Making it soupier was easy enough though. Thsnk you for sharing your recepie.
Really quite delicious. I had to stop myself from over eating. I used chicken broth (better than boullion) and 1 tbsp of bouquet garni as it was what I had on hand. Well done!
Can u freeze it? So good!
Yes, you can freeze in plastic freezer bags (I like to lay them flat in the freezer to save on space), thaw in the fridge overnight, and reheat over low heat.
Would this soup freeze well? I was wanting to make a few soups on Sunday to freeze for busy weeknights?
Yes, you can freeze in plastic freezer bags (I like to lay them flat in the freezer to save on space), thaw in the fridge overnight, and reheat over low heat.
Hi! I was just curious as to how much is 1 serving? TIA!
Each serving is roughly 1-2 cups, or you can divide the entire recipe by 6. Hope that helps!
Hello! I made this soup twice and absolutely loved it! I just made it for a third time and followed the directions exactly, which says to add a cup of water (which is in the directions but not in the ingredient list). I must have missed the water the first two times bc it was fabulous and this time it tasted watered down. Is water something you add or not?
Hi Lauren! Yes, 1 cup water is listed in the recipe. Some recipes typically do not include water in the ingredient list. You can, however, omit the water if you prefer. Hope that helps!
Made this soup with ingredients but used chickpea pasta (just because I wanted to try the pasta in something ) loved the soup and added extra lemon juice because it’s just such a fresh flavor. Wonderful recipe will love to make it again and again. Ps I also added a little vegan parmesan because it reminded me of an Italian soup
This was really really good! I added the whole bag of spinach because it cooks down and spinach is one of the few dark leafy greens I like. I will definitely be making this again!
Any suggestions for how to use frozen spinach in this soup? I’ve got a block of frozen spinach that I’m just dying to get out of the freezer! I’m worried that if I just drop it in, the extra moisture will seriously dilute the overall flavor.
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I made it with frozen spinach and it was fine.
I love all of the ingredients in this soup, and was expecting a lot more flavor. I’m not exactly sure what could pump up the flavor.
I was really disappointed..no flavor! Seemed like it needed tomatoes or something else.
it is a cold December morning in NH so i found this recipe as i have spinach,beans,broth,fresh oregano. Haven’t seen posts since 2015 and inquiring about any updates in 2 yrs. Looks very good and i used homemade chix broth as well as a bunch of veggies. Will serve with homemade croutons. possibly will top with a little parmesan fresh grated. thank you
You can head to the homepage (https://damndelicious.net/) for new recipes. I post at least 3 new recipes a week! 🙂
I loved this soup…but added some green chilies to it as I like spicy…this will be a staple item on My menu. Thanks
The green chiles sounds amazing!
Hi, Made this soup last night and I must say it was absolutely yummy. Followed the recipe exactly and came out great. I am sure I need to add more water or broth to reheat the left over as all soups with pasta absorb the liquid. This is a very easy recipe with a sophisticated taste.
Thank you for posting this recipe.
Ferryal
Perfect. I learned that the onions and spices leave a lovely smell in the kitchen. Very tasty & quick.
This looks fabulous. I need to learn to have healthier stuff like this more often (:
If I sub out the orzo for quiona, do I need to add COOKED quiona or raw?
I recommend adding cooked quinoa. Raw quinoa can be added but cooking time will vary as quinoa will take longer to cook through. Hope that helps!
I am very disappointed that your receipes can no longer be printed.
Is this a money thing, could you explain, please.
All recipes are still printable. When you scroll down to see the ingredient list and directions, there is a blue button called “Print Recipe”. Hope that helps.
Just discovered your site a few days ago and loved the sound of your white bean and spinach soup now that days are damp and blustery. L particularly like that you give the nutrition information but while the recipe makes 6 servings nowhere could I find how big those servings are – 1 cup? 2 cups?, etc. Do you provide such information – I need actual serving sizes for things such as soup which can’t easily be weighed.
Each serving is roughly 1-2 cups, or you can divide the entire recipe by 6. Hope that helps!
I have had a difficult time finding good vegetable stock. Do you make your own or use a particular brand?
I try to use an organic brand whenever possible.
Super fast and easy to make. It was a bit bland so I added shaved Parmesan. Next time I’ll add the parmigiana rind to the soup for extra flavour.
This is a very good basic soup, with plenty of room for improvisation by necessity. I made it as described, but used chicken broth and a pinch of red pepper. I was making it for the next day, so I gave the orzo enough time to be nearly done, and added a good pinch more of dried basil at the end to retain those nice upper notes. Simple and delicious!
Is this good reheated? Im worried about the orzo…
Yes, it reheats well!
I don’t eat processed carbs (orzo) I subbed with a mix of rice and bulgar instead. I also added some Italian sausage per recommendations from comments.
Yummy and nice even on a Texas summer evening.
Have hambone stock on hand can I use that for this receipe and then throw in some ham leftovers?. I would think this soup would freeze…. since there are only two of us.
What an amazing idea! Yes!
I just made this with one little tweak – I added the beans and liquid before the orzo and blitzed everything with a stick blender (another great thing-you can do a very rough chop on your onions/garlic). Then I added the orzo. I was a little worried during the cooking process, because it almost looked like the orzo was dissolving and I was going to be left with a pot of sludge BUT eventually it turned into a creamy almost chowder like consistency. The spinach gives it a nice color and I added some fresh sage instead of parsley at the end. Will definitely use this as a base recipe and experiment with kale, turkey sausage, and other herbs. Thank you for a great recipe!
Delicious and comes together so quickly. Most ingredients from the pantry – bonus!
This is my go to recipe if I’m not feeling the greatest, made it so many times, it’s amazing, I love soup and also love how it’s filling and healthy!
Only thing I suggest is using this soup the day you make it, the orzo absorbs a lot of the liquid..
Thanks a lot for such a great recipe!
Wow. This is a delicious soup. I added chicken and chicken broth. Thank you for this recipe!!!
This is the third time i makes this recipe I liked it so much, easy and delicious and nutritious thanks May god blesses you with a wonderful happy life
I got my non-vegetarian family to eat this and I was so excited! I rarely get to eat the food they make because it’s not vegetarian, so I love finding recipes that they love as well! This was absolutely fantastic! <3
I made this Wednesday night and WOW! I loved it so much! It was so hearty, delicious and fast to make. I will say though I didn’t like it at first maybe because I bought an organic and low sodium stock but I just added a tad more salt and it was perfect. Also the addition of the lemon juice makes a total difference. Will be making this often… thanks so much for the recipe!!!
I think this needs 2 times the amount of liquid.
Love this soup. We add bacon and deer sausage and it’s great!
Yum! Your site is my favorite go to! When is the best time to add the andouille?
You can add cooked andouille with the spinach and cannellini beans.
Stupid question–Can I cook this in a crock pot?
Yes, absolutely.
This is such an awesome and delicious recipe, thank you!! I started the 5:2 fast and I used this recipe on one of my fasting days …
Amazing! jam packed with flavor!! I unfortunately neglected to add the lemon juice though and am super sad about it. Next time I think i would like to try using Garbanzo beans, like someone else commented with… I will also reduce the amount of orzo by probably half. it expands too much for my liking and this broth is so yummy that i want to keep as much as possible! I think i might also add mushrooms too and see how that goes. I used Chicken broth as thats what i had on hand. besides forgetting the lemon i followed the recipe as written and even though i plan to alter it a bit, it was absolutely delicious! My extremely picky toddler even gobbled up his entire bowl.. after making me fish out his “seaweed” (spinach) can’t wait to try your other recipes!
I made this soup tonight and absolutely loved it! The orzo made it filling and satisfying, and the lemon added wonderful flavor. Thanks for the recipe! I would definitely recommend.
This soup was fantastic! I made it last night with some minor adjustments based on what I had in the pantry and what was on sale.
I replaced the spinach with kale, added spicy ground turkey sausage, and used water + bullion paste instead of stock because that’s what I had on had.
I loved the addition of the lemon and parsley, it gives the soup such a wonderful “light” feeling- perfect for these summer nights! Can’t wait to eat the leftovers for lunch.
Thanks for a great recipe!
Just made this soup and it’s super delicious! I did make far too much of it though to eat all of it before it goes bad-is this a suitable soup to freeze? 🙂
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
This is a go to soup that is easy and quick to make. I find the flavor is quite good and I love the addition of lemon juice. Thank-you for such a great recipe.
This was absolutely fabulous !!
I have been on a soup kick for the past couple of months. I will definitely be making this today, after work. I have escarole in my frig, so I’m going to use that instead for spinach.
I just made this and it was amazing!!! I didn’t have a bay leaf or an onion, but it still tasted amazing!
This website is awesome. I just started eating healthy recently and I’m always looking for quick – healthy – meals to cook and two minutes into this website and I’m already bookmarking two recipes I wanna try this week. The nutrition information is awesome too. Thanks a lot for this great work!
Perfect as is. I added 1 TBLS lemon juice and some shredded chicken. SO delicious and healthy!
I’ve made this soup twice now, once with lemon juice and once without. I have to say, the juice of one whole lemon was a bit overwhelming for my taste, but was fabulous without it! I’ll def be making this soup more often, sans lemon 🙂 . Thanks for sharing this recipe!
Sooooo good. Needed a quick dinner for tonight. Husband had purchased spinach with visions of making a tomato florentine soup, but then the week happened. Yesterday, he accidentally opened a can of cannellini. Oops! (He was a little off his game.) He DID make a huge and delicious bowl of fatoush, though. So I hit The Google today to find a soup recipe w/ spinach and cannellini (preferably not tomato-based) and this one was at the top of the list. The lemon juice made me think it would be great along w/ his fatoush, and I was right. So, so, SO good. I went all-in with the veggie broth (ditching the water) and actually did a total of six cups and probably closer to three cups of spinach. And, of course, a little extra garlic. Came together super-quick, super easy. Seven year old son loved it, too. It’s going into the rotation and I’m also going to send some the way of my newly vegetarianized teen niece. Wicked awesome!
I can’t wait to give this recipe a try. Double the green and halve the protein? So many ways to work with the ingredients.
Amazing soup. Made it today. didn’t have Basil so I substituted Oregano and it was great. Love the taste of the lemon. I added even more.
Its delicious!
I didn’t have any Orzo so I made this with a handful of red & white quinoa and a pinch of cayenne. It still turned out great, thanks for the recipe!
This soup is amazing! I made it twice in the last week! It is so easy and the combination of flavors is absolutely right on target with my taste. I love the lemon and the perfect balance of flavors. I defend your addition of a cup of water too! You are very gifted and can’t wait to try some of your other recipes too. xxoo
Thanks for this. I cooked it tonight for dinner & it was so yummy. I’ve always had a soft spot for hearty soups & stews. The smell of onions, garlic, & herbs cooking together just seems right. I love that you threw in spinach & lemon juice too – powerhouses.
I made this for dinner last night and it was a hit with the whole family! Even my picky kids (3, 3 and 5)! So delicious
I just made this soup on a 75-degree day and it hits the spot without feeling too heavy! Great recipe; I’ll definitely use this as a base and put different variations on the soup in the future.
Added sauteed carrots to cook with the soup and then some fresh chopped tomatoes on top. We really enjoyed this soup. Thanks!
Great recipe! I’ve been on a bean soup taste testing spree lately and this one is really good! Thank you!
Will there be a substantial taste difference using Great Northern Beans (another white bean) vs. Cannelini?
Nope – using another type of white bean will be just fine.
This soup is amazing! I use chickpeas instead of white beans and add them in early so they got creamy inside – and I also simmer with the rosemary, and it is wonderful.
This looks delicious! Can’t wait to try it. 🙂
I made this today but with a few minor alterations. Instead of lemon juice I added scirachi sauce and a half can of corn. Wonderful!!
I just made it and used bulgur instead of the orzo pasta. Thanks a lot for such a quick and delicious recipe!
– Greetings from the Czech republic! 🙂
I had everything on hand and gave it a try. I thought 1/2 t thyme was too much, next time I’d cut to 1/4t. I used Skinny rice (shirataki) in place of the orzo for carb free benefit. Subbed chicken broth for veg cause that’s what I had on hand. Otherwise followed recipe and thought it was good. I did use little cornstarch to give it some body, I’m sure the pasta would thicken it up nicely.
Why is there a spring of Rosemary in the soup?
The sprig of rosemary is simply used as a garnish.
YOUR SITE IS QUICKLY BECOMING MY GO TO PLACE TO GET RECIPES
I HAVE ALREADY MADE THREE DIFFERENT DISHES FROM YOUR RECIPE COLLECTION
I WAS WONDERING IF YOU MAKE YOUR OWN VEGETABLE STOCK BEFORE USING IT IN YOUR SOUPS? IF NOT WHAT BRAND DO YOU PURCHASE?
ALSO I HAVE SOME CHICKEN STOCK LEFT FROM LAST NIGHTS CHICKEN DO YOU THINK IT WOULD TASTE GOOD FOR THIS RE CIPE OR SPOIL THE FLAVOR?
I tend to stock up on stocks at Costco – they are very inexpensive and come in handy for soups like this. As for your leftover chicken stock, I’m sure it would be fine to use.
Wow! What a delicious looking soup…love the ingredients! Thanks for sharing this recipe!
Excellent! I was almost doubling the recipe, so some of my proportions were a little different (This is soup, not baking, so proportions are very flexible!). I did substitute some chicken broth for the water. But the big difference was that I added a lemon pepper seasoned rotisserie chicken, deboned, from the grocery. Thanks for this one and I’m looking forward to trying more of the recipes from your site!
Hi,
could I use oregano instead of the tried thyme and basil?
thanks
Yes, of course.
Hi! Wonder if I can make this without pasta..because I am on low carb diet but am really interested in this soup!! Does it gonna change the flavor? I am thinking about having this w/cooked quinoa!
Quinoa sounds like a great substitute!
I used quinoa and added a small can of diced tomatoes. it was delicious!
Made this tonight and it was very good. Next time I make this I would add an extra 2-3 cups of broth (and no water, not sure why you would water down vegetable broth) and extra spinach.
Linda, most stocks come in those cartons in 4 cup increments. If more stock were to be added, you’d need 2 of these cartons and then be left with an opened carton of stock with only 1 cup used. Hence the water. But please feel free to do what works best for you.
I have a soup recipe that is very similar to this. One thing I do though, which may be good here too is puree the beans so that it creates a wonderful creamy broth.
I was inspired by the simplicity and heartiness of this soup! I often substitute items (for what I have in my pantry) and for this one I substituted the orzo with some gnocchi and added sliced chicken sausage, keeping everything else the same. It turned out amazing, and it even reheated well for leftover lunch the next day. Thumbs up!
Chungah–This soup is delicious!!! The East Coast (15 degrees and still snowy!!) thanks you!!
I also live in Southern California, and I actually kind of wish it was a little bit colder! I refuse to stop making soup every week though. This one looks so comforting and delicious. Love that you added lemon juice!
Made for dinner tonight OMG! It’s so good! I added turkey sausage, kale and spinach. My family inhaled it :-)!
Aaaah, a filling soup without being really heavy. Bean soup is a year round entry in
my life. I like the spinach idea. That’s a most excellent idea.
The rain is pouring softly outside today, which means it is absolutely soup weather! This looks amazing, and I love that it’s vegetarian too 🙂
I just made this soup this afternoon and I am on my second bowl! It is delicious ! I will add some crumbled sauage and have more for dinner.
Mmm this veggie soup sounds delightful 😀 The thyme and bay leaves always give dishes such a distinctly awesome flavour 😀 Thanks for the recipe 😀 x
PS so jealous of your good weather! Although it is pretty mild here in Scotland at the moment, it’s not quiiiite flip-flop weather 😛 x
I’m craving a warm and comforting meal, this soup is perfection!
It’s been super warm here too for some reason…in Kansas..which is totally weird as it’s usually FREEZING this time of year. Regardless of the temperature, I could still down a bowl of soup in a heartbeat, and this one looks fantastic!
I make this often during cold weather. Sometime with spinach and sometime with kale. Walmart sells a mayocoba bean (it’s whitish-yellowish) that I like to use but most often cannellini beans. Whatever white bean or greens, it’s always delicious!!!! The only difference in my recipe and this one is the lemon juice. I’m not real fond of using that so usually don’t.
This looks like a hearty soup. I love that it can be ready so quickly.