Description
A comforting and nutritious White Bean Spinach Soup packed with veggies, herbs, and protein-rich beans. This vegan soup combines sautéed onions, garlic, and celery with fragrant Herbs de Provence, hearty pasta, and fresh spinach, all simmered in a flavorful vegetable broth. Perfect as a wholesome lunch or light dinner, garnished with vegan parmesan and fresh parsley for added zing.
Ingredients
Units
Scale
Base Ingredients
- 4 tbsp vegan butter (or olive oil)
- 1 yellow onion, diced (~1 1/2 cups)
- 2 tsp finely minced garlic (1-2 large cloves)
- 1 1/2 cups celery, diced
Seasonings and Broth
- 1 1/2 tsp Herbs de Provence*
- 1-1 1/2 tsp salt
- 1/4-1/2 tsp pepper
- 8 cups vegetable broth
- Half of a lemon, juiced (~2 tbsp)
Main Components
- 1 cup pasta of choice (shells, macaroni, farfalle, etc.)
- 1 15 oz can Great Northern beans, rinsed and drained
- 4 cups spinach
- 1/4 cup fresh parsley, finely minced
Optional Garnish
- Vegan parmesan for garnish
Instructions
- Sauté Vegetables: Heat vegan butter in a large pot over medium heat. Add the diced onion and sauté for 5-6 minutes until softened and translucent. Add minced garlic and diced celery, continuing to cook for an additional 5 minutes while stirring occasionally to develop flavor.
- Add Seasonings and Broth: Stir in Herbs de Provence, salt, and pepper to evenly coat the vegetables. Pour in vegetable broth along with lemon juice and the pasta. Stir well to combine all ingredients.
- Simmer Soup: Bring the mixture to a boil on medium-high heat. Once boiling, lower heat to a gentle simmer and cook uncovered for about 10 minutes, allowing the pasta to soften and absorb flavors.
- Add Beans and Greens: Incorporate the rinsed Great Northern beans, fresh spinach, and minced parsley into the pot. Continue simmering for 10 more minutes, or longer if you prefer the vegetables softer and flavors melded.
- Adjust Seasoning & Serve: Taste the soup and adjust salt and pepper as needed. Serve hot, garnished with freshly grated vegan parmesan and an extra sprinkle of parsley if desired.
Notes
- Herbs de Provence: This is an herb blend typically containing thyme, basil, rosemary, tarragon, savory, marjoram, oregano, and bay leaf. Substitute 1:1 with Italian seasoning or create your own blend with these herbs.
- Great Northern beans can be substituted with cannellini or navy beans depending on availability.
- You can replace spinach with kale or Swiss chard for a slightly different texture and flavor.
- Storage: Cool soup to room temperature before refrigerating in an airtight container for up to 5 days. Reheat gently on the stovetop over medium heat.
- Freezing: Let the soup cool completely, then freeze in a freezer-safe airtight container for up to 6 months. Thaw overnight in the refrigerator and reheat on the stove.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 395
- Sugar: 6.1 g
- Sodium: 1030.5 mg
- Fat: 8.6 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 7.4 g
- Trans Fat: 0 g
- Carbohydrates: 64.4 g
- Fiber: 16.3 g
- Protein: 18.7 g
- Cholesterol: 0 mg
