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 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
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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!