Easy Spinach White Bean Soup! Get ready to fall spoon over bowl for this Easy Spinach White Bean Soup – it’s like a warm hug in a bowl.

Flavorful and cozy, this Easy Spinach White Bean Soup is a nutritious and oil-free twist on a classic Italian Spinach and Bean Soup. This hearty dish features a harmonious blend of tender beans, vibrant spinach, and comforting pasta all simmered in a broth bursting with flavor. Perfect for a cozy family dinner, this soup is bound to win hearts and stomachs alike.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

We are excited to share this wholesome and comforting soup that Dad couldn’t resist – the Italian-inspired Easy Spinach White Bean Soup. If you are a bean and pasta-style soup soup lover (like dad), then this delicious Italian variation is sure to please.

Trust me, you won’t want to miss out on this soul-soothing soup that Dad devoured with gusto.

Tips for Success:

• Flavor Profile: This is an oil-free nod to a traditional Italian spinach and bean soup.
• Oil-Free Recipes: Because this soup is low in fat, we suggest tasting it 3 times before adding any additional seasonings.  Oil-free, low-fat recipes tend to build on the palate.  By tasting this soup 3 times, you have a better chance of not over-seasoning or under-seasoning it.  Recipes with oil coat the palate making the spices and herbs feel smooth and more pleasing. Removing oil from dishes requires more finesse to ensure that a dish is properly seasoned. Tasting a dish 3 times allows the cook the chance to better understand the flavor profile and if the flavor of the dish builds on the front-end or back-end of the palate.
• Low-Fat Dish Expectations: This dish was designed to be low in fat. Because it is low in fat, you are not going to experience that endorphin rush associated with eating high-fat foods when eating this dish. It is very tasty for what it is, and that is a low-fat dish. We just want to make sure that our Readers recognize this when contemplating making this recipe.  If you wish to make it more indulgent, serve the soup with some Vegan Parmesan Cheese generously sprinkled on individual servings.
• White Beans: This recipe is very versatile; you can add your favorite white bean in this soup. We used Great Northern Beans.
• Chili Powder: The chili powder is used to add dimension to the soup. It is barely discernable but gives the soup a small boost of flavor. You can leave it out if you wish, but we recommend keeping it in.
• Amount of Pasta: The amount of pasta for this soup is relative.  Some folks like a lot of pasta in their soup while others prefer a brothy soup. Ultimately, you can decide how much pasta you want.
• Keeping the Pasta out of the Soup while Cooking: Pasta is thirsty.  It will soak up a lot of liquids and make for a less brothy soup.  Additionally, if using a gluten-free pasta, it really tends to get mushy.  That is why we suggest cooking the pasta separately and placing it in your soup bowl, then ladle the soup over top.  This is how most restaurants serve soups that have pasta in them.  They keep the broth and pasta separated until ready to serve.
• Cooked Pasta in Individual Soup Bowls: Place the cooked pasta in individual soup bowl, then spoon the hot soup broth over top of the pasta and allow to sit for a few minutes to allow the pasta to soak up some of the broth.
• Cooked Pasta in the Soup: You can also place the cooked pasta in the soup after the soup has finished cooking. This way you will have a good idea of the pasta to broth ratio. Keep in mind that the cooked pasta will continue to absorb the broth as it cools so perhaps go on the lesser side of cooked pasta knowing it will continue to absorb broth.
• Amount of Baby Spinach: 5 oz. of baby spinach is approximately 5 to 5 ½ cups of lightly packed chopped baby spinach.
• Greens: Greens such as spinach and kale are natural spice/herb neutralizers.  A soup/stew can taste perfectly seasoned before adding the greens, then once the greens are added, the flavor mellows requiring more seasoning.
• Flavors to Marry: Make sure you allow at least 5 minutes for the flavors to marry.  The flavors continue to develop once the soup slightly cools.
• Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt, but cannot take it away. We recommend using sea salt as it is less refined than table salt.

Leftovers and Freezing:

Leftovers will generally keep 5 days in the refrigerator.  Store in a covered container.

This soup can be frozen.

Pantry Products:

• Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
• Miso: We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free.  Miso really lends itself to balancing flavors when you don’t use oil.  You can also use chickpea miso for a soy free version.
• Regular Chili Powder: Feel free to use your favorite chili powder, just be sure to select a mild one and not one that has a lot of heat to it.
• Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Products:

• Large soup
• Stock pot to cook the pasta

If you try this comforting soup, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Easy Spinach White Bean Soup

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 15 Minutes
• Cook Time: 20 Minutes
• Total Time: 35 Minutes (+Rest Time)
• Yield: 8 ½ Cups 1x
• Category: Soup
• Method: Stovetop
• Diet: Vegan

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Description

Flavorful and cozy, this Easy Spinach White Bean Soup is a nutritious and oil-free twist on a classic Italian Spinach and Bean Soup.

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Ingredients

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Base Ingredients:

• 1 cup finely diced yellow onions
• 2 Tablespoons minced garlic
• 2 Tablespoons tomato paste
• 3 cups reduced-sodium vegetable broth *
• 3 cups water
• 1 – [ 14.5 oz. can ] petite diced tomatoes
• ¼ cup nutritional yeast
• 1 Tablespoon white miso *

Add-In Ingredients:

• 1 – [ 15.5 oz. can ] white beans, drained and rinsed *
• 5 oz. baby spinach, chopped *
• 2 teaspoons lemon juice 

Spice/Herb Ingredients:

• 1 teaspoon onion powder
• 1 ½ teaspoons garlic powder
• 2 Tablespoons dried minced onions
• ¼ teaspoon sweet paprika
• ½ teaspoon chili powder *
• 2 teaspoons dried oregano
• 1 ½ teaspoons dried basil
• 1 teaspoon dried parsley
• ½ to 1 ½ teaspoons sea salt (+/-) *
• ¼ teaspoon black pepper
• 1/8 teaspoon crushed red peppers (+/-) 

Other Ingredients:

• 2 ½ cups cooked short-cut pasta (of choice) *

Optional Toppings:

• Chopped fresh parsley
• Vegan Parmesan Cheese

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Instructions

1. Cook the pasta according to package directions, rinse well with cold water, set aside.
2. Place the Spice/Herb Ingredients (except the crushed red pepper) in a small bowl, mix well, set aside.
3. In a large stock pot, add the diced onions, sauté over medium heat until they begin to soften, approximately 7 to 9 minutes.  Add a tablespoon or so of vegetable broth or water if they start to stick and/or to prevent burning.
4. Add the minced garlic and tomato paste to the pot, stir constantly for one minute.
5. Add all the remaining Base Ingredients and Spice/Herb Mix, bring to a boil, stir well, then lower to a simmer.  Simmer for 5 minutes.
6. Add all the Add-In Ingredients and crushed red pepper, simmer for 3 minutes. Remove from the stove and allow to set for 5 minutes to allow the flavors to marry.
7. To serve, place the pasta in a bowl, then ladle the hot soup over top. Serve with chopped fresh parsley and/or Vegan Parmesan Cheese and crusty bread or flatbread.

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Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used. 

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Servings:  4 to 6 (makes 8 ½ cups)

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