Name: Creamy White Bean Soup with Spinach Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 Tbsp olive oil; 1 medium yellow onion, chopped; 2 15 oz. cans Cannellini beans, rinsed and drained; 1 1/2 cups carrots, chopped; 1 1/2 cups celery, chopped; 1 cup Yukon Gold potatoes, chopped; 4 cloves garlic, minced; 2 Tbsp white wine; 1 tsp thyme, fresh or dried; 1/2 tsp rosemary, fresh or dried; 6 cups reduced-sodium chicken broth; Salt and pepper to taste; 3 cups fresh spinach; Parmesan cheese (optional) to sprinkle on top

Jump to Recipe· 4.9 from 14 reviews

If you’re craving something that’s both comforting and surprisingly fresh, you’re going to love this Creamy White Bean Soup with Spinach Recipe. It’s one of those bowls that feel like a warm hug on a chilly day, yet still light enough to enjoy any time. I’ve made this soup countless times, tweaking the veggies and seasoning here and there, and I promise you—it gets better every time you make it. So, pull up a chair and let’s dive into how you can make this fan-freaking-tastic soup right in your own kitchen.

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Why This Recipe Works

Perfect Creamy Texture: Blending just half of the soup keeps it creamy while still letting you enjoy hearty chunks of beans and veggies.
Balanced Flavors: The subtle hints of thyme, rosemary, and white wine create depth without overpowering the natural earthiness of the beans and spinach.
Nutritious & Filling: White beans and spinach pack a punch of protein, fiber, and vitamins, making this soup both satisfying and healthy.
Easy & Flexible: This recipe uses pantry staples and fresh produce that are easy to swap based on what you have on hand.

Creamy White Bean Soup with Spinach, White Bean Soup, Creamy Vegetarian Soup, Healthy Spinach Soup, Easy Bean Soup Recipe - A large silver ladle is filled with thick vegetable soup held close to the camera. Inside the ladle, the soup has a creamy light yellow base with visible layers of soft orange carrot bits, deep green spinach leaves, and small pale chunks of potato. The background shows more of the same soup in a pot, with the same colors and texture slightly blurred. The setting is on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays a part in building flavor, texture, and nutrition. The combination feels cozy but never heavy, plus I’ve got some tips to make shopping and prepping even easier.

Creamy White Bean Soup with Spinach, White Bean Soup, Creamy Vegetarian Soup, Healthy Spinach Soup, Easy Bean Soup Recipe - Flat lay of a small white ceramic bowl of golden olive oil, a medium whole yellow onion with dry papery skin, a few fresh cannellini beans scattered loose, a small white bowl filled with chopped bright orange carrots, a small white bowl holding chopped pale green celery, a small white bowl with diced creamy Yukon Gold potatoes, four whole unpeeled garlic cloves, a small white bowl of clear white wine, a few sprigs of fresh green thyme, a small bundle of fresh rosemary, a simple white ceramic bowl filled with rich golden chicken broth, a small bunch of fresh vibrant green spinach leaves, and a small white bowl with grated pale yellow parmesan cheese, all perfectly arranged with balanced symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: It’s your go-to for gentle sautéing to bring out the sweetness of the onions and garlic.
Yellow onion: Adds a natural depth and mild sweetness that complements the beans beautifully.
Cannellini beans (or any white bean): Creamy and mild-flavored, these are the heart of the soup and source of great nutrition.
Carrots: They add subtle sweetness and a bit of color, making the soup feel fresh.
Celery: Brings earthiness and a pleasant crunch before simmering.
Yukon Gold potatoes: These cream up the soup perfectly once blended—plus they hold their shape nicely.
Garlic: A little punch of warmth and aroma, an absolute must.
White wine: Adds a gentle acidity and brightness to lift the soup’s flavors.
Thyme & rosemary: Classic herbs that pair perfectly with beans and spinach, bringing subtle flavor complexity.
Reduced-sodium chicken broth: Keeps the soup savory while controlling saltiness and allowing other ingredients to shine.
Salt & pepper: Simple seasoning that brings everything together.
Fresh spinach: Adds vibrant color and a mild, fresh flavor—plus it’s a wonderful way to sneak in extra greens.
Parmesan cheese (optional): Sprinkle some on top at the end for a salty, tangy finish that’s hard to resist.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Creamy White Bean Soup with Spinach Recipe is how adaptable it is. Over the years, I’ve played around with different veggie combos and protein add-ins, and you should totally feel free to do the same. Make it yours—this soup loves a little personal touch.

Variation: I once added a splash of lemon juice right before serving to brighten the flavors—it was a game-changer and instantly freshened the whole pot.
Dairy-Free: Skip the parmesan or use nutritional yeast for that cheesy hint without dairy.
Make it Vegan: Swap chicken broth for veggie broth and it’s just as tasty.
Extra Protein: Stir in cooked shredded chicken or crispy bacon if you want more heft.

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

Step 1: Build Your Flavor Base

First, heat a large pot or Dutch oven over medium heat and pour in the olive oil. Add the chopped yellow onion and sauté it for about two minutes until it’s soft and fragrant. This base gives such a gentle sweetness that really sets the tone for the soup, so don’t rush it. Stir often to prevent browning, which you don’t want here.

Step 2: Add the Veggies and Herbs

Next, toss in half of the cannellini beans, carrots, celery, potatoes, minced garlic, white wine, thyme, and rosemary. Stir everything together so the wine can deglaze the pan a bit and the herbs start releasing their aroma. Let it cook together for about a minute—this little step gives the soup a flavor boost before adding broth.

Step 3: Simmer and Soften

Pour in the chicken broth and bring everything to a gentle simmer. Cover partially and let it cook for 15 minutes or until your vegetables and potatoes are tender. This part is your soup’s foundation coming together—if you want, taste the broth now and add a pinch of salt and pepper.

Step 4: Blend Half for Creaminess

Now, for the magic: using an immersion blender, blend about half of the soup right in the pot. This thickens the broth beautifully while leaving plenty of texture. No immersion blender? No problem—carefully transfer half the soup to a blender in batches or use a handheld potato masher to achieve a rustic creaminess.

Step 5: Finish with Beans and Spinach

Return the other half of the beans along with the fresh spinach to the pot. Stir and cook for another 10 minutes or until the spinach is just wilted. Then, sprinkle some parmesan on top if you like for that extra savory layer. Just like that, your soup is ready to serve!

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Tips from My Kitchen

Gentle Sautéing: Don’t rush the onion step; soft onions build a rich base and prevent any raw, harsh flavors.
Partial Blending: I always blend just half or use a masher to keep texture; fully pureed soup feels too heavy to me.
Fresh vs. Dried Herbs: If using fresh thyme and rosemary, add them a little later in cooking to preserve their brightness.
Avoid Overcooking Spinach: Add spinach toward the end to keep it vibrant and avoid mushiness.

How to Serve Creamy White Bean Soup with Spinach Recipe

Creamy White Bean Soup with Spinach Recipe - Serving Suggestion

Garnishes

I’m a big fan of topping this soup with freshly grated parmesan cheese because it melts into the heat and adds a slightly salty, nutty finish. Sometimes I also sprinkle a few red pepper flakes or fresh cracked black pepper for just a little kick. A drizzle of good olive oil before serving never hurts, either.

Side Dishes

Nothing pairs better than crusty fresh bread. I love to serve it with toasted baguette slices or homemade dinner rolls—great for dipping and soaking up all that creamy goodness. A simple green salad also complements the meal nicely if you want to keep it light but balanced.

Creative Ways to Present

For special occasions, I sometimes serve the soup in beautiful bread bowls—that makes it super cozy and festive. You can also garnish with a few fresh herb leaves like parsley or basil to brighten things up visually and on the palate. A side of roasted garlic or herbed focaccia keeps things fancy but still homey.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I let the soup cool to room temperature before storing it in airtight containers in the fridge. It keeps well for up to 4-5 days, which is perfect for quick lunches or dinners. Just give it a good stir before reheating to redistribute flavors.

Freezing

This soup freezes beautifully—you’ll be glad I mentioned that! I usually portion it out into smaller containers to freeze individual servings that I can grab anytime. It lasts up to 3 months in the freezer. Just thaw overnight in the fridge or let it sit on the counter for a few hours before reheating.

Reheating

I prefer reheating on the stove over medium-low heat, stirring frequently so nothing sticks or burns at the bottom. If you use the microwave, stir every minute or so to heat evenly. You might find the soup thickens after refrigeration or freezing; just add a splash of broth or water and stir to loosen it up.

FAQs

Can I use canned spinach instead of fresh?

While canned spinach is soft and has a different texture, it can technically be used in a pinch. However, fresh spinach really brightens the soup and maintains a lovely texture when wilted gently. If using canned, add it toward the end to warm through but expect a softer mouthfeel.
What can I substitute for chicken broth to keep this vegan?

Use vegetable broth as a 1:1 swap for chicken broth. It creates a rich base without animal products and works just as well with the herbs and beans, keeping the soup flavorful and wholesome.
Can I prepare the soup completely in advance?

Yes! You can make the whole soup the day before, then refrigerate or freeze as needed. When reheating, add the spinach fresh if you want it extra vibrant, or stir it in during reheating to keep that nice color and texture.
Is it okay to blend the entire soup?

You certainly can blend it all for a silky smooth texture, but I love how partially blending keeps some wonderful bean and veggie chunks, making the soup more interesting. It’s really about your texture preference—both ways taste fantastic!

Final Thoughts

This Creamy White Bean Soup with Spinach Recipe is honestly close to my heart. It’s simple but feels elevated, hearty but not heavy, and has that kind of home-cooked feel that warms your soul. I always recommend making a big batch because it tastes even better the next day. Give it a go—you’ll find it’s the kind of recipe that sticks with you, perfect for cozy nights or anytime you need a little comforting boost. Trust me, your kitchen and taste buds will thank you.