Why You’ll Love This Recipe

This soup is a great way to incorporate more vegetables into your diet while still enjoying a hearty and satisfying meal. The combination of spinach, white beans, and orzo gives the soup texture and richness, while the lemon juice adds a refreshing brightness. It’s light yet filling, making it perfect for lunch or dinner. Plus, it’s made in just one pot, so cleanup is a breeze!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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
Kosher salt and freshly ground black pepper, to taste

Directions

Heat Olive Oil: In a large stockpot or Dutch oven, heat the olive oil over medium heat. Add the garlic and onion, and cook, stirring frequently, until the onions become translucent, about 2-3 minutes.
Add Herbs: Stir in the thyme and basil and cook for another minute until fragrant.
Add Broth and Orzo: Whisk in the vegetable stock, bay leaves, and 1 cup of water. Bring to a boil. Stir in the orzo pasta and reduce the heat to a simmer. Let it cook until the orzo is tender, about 10-12 minutes.
Add Spinach and Beans: Stir in the spinach and cannellini beans, cooking for about 2 minutes until the spinach has wilted.
Finish the Soup: Stir in the lemon juice and fresh parsley. Season with salt and pepper to taste.
Serve: Ladle the soup into bowls and serve immediately.

Servings and Timing

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Add Protein: Add cooked chicken, sausage, or tofu to make the soup more filling.
Spicy Version: Add a pinch of red pepper flakes for a little heat.
Other Greens: You can substitute the spinach with kale, Swiss chard, or other leafy greens.
Gluten-Free Option: Use gluten-free pasta instead of orzo for a gluten-free version of this soup.

Storage/Reheating

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium heat until warmed through. You can also freeze the soup for up to 3 months. To reheat from frozen, thaw overnight in the fridge and heat on the stove.

FAQs

1. Can I make this soup in advance?

Yes, this soup keeps well in the fridge for a few days, and the flavors deepen over time. You can also make it in advance and store it in the freezer.

2. Can I use another type of bean?

Yes, you can substitute cannellini beans with navy beans, great northern beans, or chickpeas.

3. Can I make this soup without orzo?

Yes, you can substitute orzo with another small pasta like ditalini, shells, or even rice for a different texture.

4. How do I make this soup vegan?

The recipe is already vegan if you use vegetable stock, and the soup is naturally dairy-free.

5. How can I make this soup thicker?

To thicken the soup, you can blend a portion of the soup with an immersion blender or regular blender, or add a few more beans.

6. Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Just thaw it and drain any excess water before adding it to the soup.

7. How can I make the soup more hearty?

Add more pasta or beans to make the soup thicker and heartier. You can also add potatoes or carrots for more vegetables.

8. Can I add cheese to this soup?

Yes, a sprinkle of Parmesan cheese on top can add a savory flavor, but make sure it’s added at the end so it doesn’t curdle.

9. Can I use homemade vegetable broth?

Yes, homemade vegetable broth is a great option if you prefer to make your own.

10. How can I make this soup spicier?

Add a chopped jalapeño, a pinch of red pepper flakes, or a dash of hot sauce to bring some heat to the soup.

Conclusion

Spinach and White Bean Soup is the perfect healthy, hearty dish that’s full of vibrant flavors and nourishing ingredients. With tender spinach, creamy beans, and flavorful orzo, this soup is satisfying and easy to make. It’s great for a weeknight dinner, a light lunch, or as part of a cozy meal. Whether you enjoy it on its own or as a side, this soup will warm your soul!

Spinach and White Bean Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Spinach and White Bean Soup is a comforting, easy-to-make soup filled with spinach, creamy cannellini beans, orzo pasta, and a refreshing burst of lemon. A light yet hearty meal that’s perfect for any occasion.

Author: Amy
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6 servings
Category: Soup
Method: Stovetop
Cuisine: Mediterranean
Diet: Vegan

Instructions

Heat olive oil in a large stockpot or Dutch oven over medium heat. Add the garlic and onion, cook until translucent, about 2-3 minutes.
Stir in the thyme and basil, cooking for another minute until fragrant.
Whisk in vegetable stock, bay leaves, and 1 cup water. Bring to a boil, then stir in the orzo pasta and reduce the heat to a simmer. Cook for 10-12 minutes until orzo is tender.
Stir in the spinach and cannellini beans, cooking for another 2 minutes until the spinach wilts.
Stir in the lemon juice and fresh parsley. Season with salt and pepper to taste.
Ladle the soup into bowls and serve immediately.