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Spinach and White Bean Soup

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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.

Ingredients

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

Instructions

  1. 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.
  2. Stir in the thyme and basil, cooking for another minute until fragrant.
  3. 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.
  4. Stir in the spinach and cannellini beans, cooking for another 2 minutes until the spinach wilts.
  5. Stir in the lemon juice and fresh parsley. Season with salt and pepper to taste.
  6. Ladle the soup into bowls and serve immediately.

Notes

For a protein boost, you can add cooked chicken, sausage, or tofu.

Feel free to swap the spinach for kale or Swiss chard for a different green flavor.

If you prefer a spicier soup, add red pepper flakes or chopped jalapeños.

Nutrition

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