Cozy Spinach & White Bean Soup {Made in 30 minutes!}

This Spinach & White Bean Soup is the perfect combination of comfort and convenience. It comes together in just 30 minutes, so you can whip it up even on your busiest weeknights. Packed with colorful veggies, canned tomatoes and hearty beans, this soup will keep you cozy even on the coldest nights.

You know those days when you’re just DONE? Oh, you mean like everyday? So often, the thought of making dinner feels like climbing a mountain. Trust me, I’ve been there. That’s why I love with this Spinach and White Bean Soup. It’s another one of my go-to meals when I need something quick, easy and delicious. 30 minute meals in general are kinda my thing and this one fits the bill perfectly.

We love soup in this house, especially in the colder months and my favorite soup pot gets a lot of use. Soups are a great thing to make for many reasons. As a busy home cook, I love that they’re easy, make great leftovers and easy to freeze. As soon as I master homemade sourdough bread, watch out world!

Why you should add this to your meal rotation

• Quick and Easy: It’s made in one pot and done in 30 minutes. Yes, please.
• Comfort Food: My favorite kind of food is warm comfort food packed with veggies. Ding ding!
• Super Customizable: Got veggie stock instead of chicken stock? Cool. Want to toss in some red pepper flakes for a little heat? Go for it.

Ingredients You’ll Need

You might already have everything you need on hand! Lots of pantry staples!

• Olive oil – you can also use avocado oil, ghee or butter
• Onion – chopping this is the hardest part of the recipe
• Garlic cloves – more is more
• Celery – adds more flavor than you realize
• (28 oz) can whole tomatoes – no need for fresh here!
• Tomato paste – add depth of flavor
• Parsley – adds freshness to a pantry heavy dish
• Can of white beans – always have these on hand
• Low-sodium chicken stock – always use low sodium to control the amount of salt
• Fresh spinach – it’ll wilt way down
• Salt & pepper – this is key
• Parmesan cheese – duh

How to Make It

1. Sauté the onions: Heat a big pot over medium/high heat. Drizzle in the olive oil, throw in the onion with a pinch of salt, and let it cook for 3-5 minutes until it smells amazing and starts to soften. Add the garlic and celery, and give it another minute or two.
2. Build the Base: Stir in the tomatoes, tomato paste, and parsley. Turn up the heat a bit and let everything cook together for about 10-15 minutes. The tomatoes will break down and turn into this rich, saucy goodness that’ll make your kitchen smell like heaven.
3. Simmer the Soup: Toss in the white beans and chicken stock. Bring it to a boil, then lower the heat and let it simmer.
4. Add the Spinach: Throw in the spinach, salt, and pepper. Let it simmer for about 5 minutes until the spinach wilts.
5. Serve: Ladle into bowls, sprinkle on some Parmesan cheese, and don’t forget a big chunk of crusty bread for dipping.

Tips for success

• Fresh Spinach Is Key: Given that it’s called Spinach and White Bean Soup, the spinach is kinda important. If you’ve only got frozen, no worries—just thaw and drain it first.
• Parmesan = Magic: Seriously, don’t skip it. It’s the flavor finisher this soup deserves. Going dairy-free? Nutritional yeast works great too.
• Customize Your Bowl: Add cooked sausage, shredded chicken, toss in some carrots, or throw in a handful of pasta to make it even heartier. You’re in charge!

Make-Ahead (yes you can!)

This soup gets better with time. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat it on the stovetop or in the microwave, and it’s just as good! Want to freeze it? Go for it! Let it cool completely before putting in a freezer safe container.

Off you go!

Alright, it’s your turn! I can’t wait for you to try this soup and make it your own. It’s the kind of recipe that makes you feel like a total kitchen rockstar with minimal effort. Don’t forget to snap a pic and share your creations with me on Instagram @lifeisbutadish. You got this!

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