Creamy White Bean Soup with Spinach Recipe

If you’re craving something warm, comforting, and packed with wholesome goodness, this Creamy White Bean Soup with Spinach Recipe is one you absolutely have to try. I’ve made this soup on chilly nights when I just want that hug-in-a-bowl feeling, and trust me, it’s fan-freaking-tastic. Plus, it’s simple enough to whip up any day of the week but elegant enough to impress guests. Keep reading—I’ll guide you through every tasty, creamy step so you can serve it up perfectly every time.

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Ingredients & Why They Work

The magic of this Creamy White Bean Soup with Spinach Recipe comes from combining simple, fresh ingredients that bring hearty texture and gentle flavor. Each one plays a role—you want that lovely creamy base from beans and potatoes, the brightness from fresh herbs and wine, and the fresh spinach to lighten it all up.

• Olive Oil: Use good quality extra virgin olive oil—it forms the flavorful base for sautéing and adds richness.
• Yellow Onion: Provides sweetness and depth; make sure to cook until soft but not browned for the best flavor.
• Cannellini Beans: Creamy white beans are ideal here because they break down nicely when blended but still offer texture.
• Carrots: Add a subtle sweetness and vibrant color that brighten the soup.
• Celery: Offers that classic aromatic base; finely chopped to melt in perfectly as it simmers.
• Yukon Gold Potatoes: They’re waxy yet creamy, and help thicken the soup naturally.
• Garlic: Adds a warm, tantalizing aroma—mince well to distribute flavor evenly.
• White Wine: It’s optional but trust me, a splash amps up the complexity without overpowering.
• Thyme and Rosemary: Bring earthy herbal notes; fresh if you can, but dried works well too.
• Chicken Broth: Reduced sodium lets you control the saltiness, making it perfect for this soup’s subtle flavors.
• Salt and Pepper: Balance and enhance all those flavors—you’ll want to season to taste near the end.
• Fresh Spinach: Adds color, nutrition, and a gentle leafy flavor that wilts beautifully into the creamy base.
• Parmesan Cheese (Optional): A sprinkling on top adds that luxurious cheesy finish and is totally worth it.

Make It Your Way

One of the best things about this creamy white bean soup is how easy it is to tweak for your taste buds or what’s in your fridge. I love adding a pinch of chili flakes for a tiny kick, but you might prefer it silky smooth or chunkier—both work beautifully.

• Variation: I sometimes swap spinach for kale or swiss chard for a different leafy flavor and texture. Just adjust the cooking time to wilt the greens perfectly.
• Dairy-Free: Skip the parmesan or use a dairy-free alternative if you want to keep it vegan (swap chicken broth for vegetable broth too).
• Hearty Boost: Add some cooked sausage or shredded chicken for a protein-packed meal when you want more substance.
• Herb Swap: Fresh basil or oregano offer a more Mediterranean vibe if you’re feeling adventurous.

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

Step 1: Sauté the Aromatics

Start by heating olive oil in a large pot or Dutch oven over medium heat. Toss in the chopped yellow onion and let it cook gently until soft and translucent, about 2 minutes. This step is crucial because nicely softened onions bring sweetness and depth without any bitterness. Don’t rush to brown them—you want that gentle sweetness as your base flavor.

Step 2: Layer in Veggies, Beans, and Herbs

Into the pot, add half of your cannellini beans, chopped carrots, celery, minced garlic, Yukon Gold potatoes, white wine, thyme, and rosemary—all at once. Give everything a good stir so the veggies and beans start soaking up flavors. Let it cook for about a minute so the alcohol in the wine gets a chance to cook off and the herbs release their aroma.

Step 3: Simmer with Broth

Now pour in the chicken broth and bring the whole pot to a simmer. Let it gently bubble for about 15 minutes or until all the veggies and potatoes are tender enough to pierce easily with a fork. This simmer step creates that comfy warmth and blends the flavors beautifully. Give it a taste now and season with salt and pepper as needed—you’ll want it almost there before blending.

Step 4: Blend Half the Soup for Creaminess

This is where your soup transforms into creamy magic! Using an immersion blender, blend about half of the soup right in the pot until it’s thickened and creamy but still a bit textured. Alternatively, you can carefully ladle half into a blender—but blending directly in the pot saves cleanup. The potatoes and beans do all the thickening naturally, so no cream needed here. This step gives you the perfect balance of creamy and chunky.

Step 5: Add Remaining Beans and Spinach

Once blended, stir in the remaining beans and fresh spinach. Let the soup cook for another 10 minutes or just until the spinach wilts—this adds a fresh, vibrant note that brightens the whole bowl. Keep the heat low so the spinach retains its beautiful color and nutrients.

Step 6: Serve with Parmesan and Your Favorite Bread

Before serving, sprinkle a little grated parmesan cheese on top—totally optional but highly recommended if you’re a cheese fan like me. This little topping adds a nutty punch that pairs perfectly with the earthy soup. Serve with fresh crusty bread, toasted baguettes, or homemade dinner rolls and prepare for compliments!

How to Serve Creamy White Bean Soup with Spinach Recipe

Garnishes

I adore topping my bowl with a small handful of freshly grated parmesan because it melts slightly and adds a gorgeous savory note. If you want, a drizzle of good olive oil or a squeeze of lemon juice can really brighten things up. Sometimes, I sprinkle crushed red pepper flakes for a tiny kick that wakes up the flavors.

Side Dishes

This soup pairs beautifully with crusty, toasted baguette slices or homemade dinner rolls—you’ll want something perfect for dipping. I’ve also enjoyed it alongside a simple green salad with balsamic vinaigrette for a light, fresh contrast to the creamy soup.

Creative Ways to Present

For a special dinner, I’ve served this soup in mini bread bowls—just hollow out small round loaves and ladle the soup inside. It instantly turns the meal festive and fun! Alternatively, use rustic ceramic bowls for that cozy, homey feeling when having guests.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in airtight glass containers in the fridge, where it stays fresh for 4 to 5 days. Before reheating, give it a good stir—sometimes the soup thickens a bit in the fridge, so you might want to add a small splash of broth or water to loosen it up.

Freezing

This soup freezes incredibly well. I portion it out into individual servings using freezer-safe containers, which makes weeknight dinners a breeze. It keeps up to 3 months in the freezer. Just thaw overnight in the fridge for best results.

Reheating

When reheating, I prefer to warm it gently on the stove over low heat, stirring occasionally. This helps bring back that freshly made creaminess and prevents scorching at the bottom. You can also microwave it with a loose cover, stirring halfway through.

FAQs

Final Thoughts

This Creamy White Bean Soup with Spinach Recipe is one of those meals that feels like a warm hug on a plate – easy to make, nutritious, and seriously satisfying. I always keep the ingredients on hand because sometimes all you want is a wholesome, cozy soup after a long day. Give it a try and watch how it quickly becomes your go-to comfort food; I promise you’ll be making it again and again!

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