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.
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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 …