Does spinach go well with beans?

Yes, spinach and beans are a classic culinary match. The creamy, starchy nature of white beans balances beautifully with the earthy, tender texture of spinach. Together, they create a hearty, nutritious combo that’s both comforting and satisfying — ideal for soups, stews, or even salads.

Can you put spinach in bean soup?

Absolutely. Spinach is a perfect addition to bean soups because it cooks quickly and adds color, nutrients, and a mild flavor. Just be sure to add it near the end of cooking — this preserves its texture and vibrant green color while preventing it from turning mushy.

What are common mistakes when adding spinach to soup?

One common mistake is overcooking the spinach, which leads to an unpleasant texture and dull color. Another is failing to drain frozen spinach properly, which can water down the soup. Also, adding salt too early can result in an overly seasoned dish after the spinach wilts.

What gives white bean soup its flavor?

The depth of flavor in white bean soup comes from a few key ingredients: sautéed garlic and onions, fresh rosemary, a bay leaf, and a quality broth. A splash of lemon juice at the end adds brightness, while a drizzle of olive oil provides richness.

White Bean and Spinach Soup: Easy, Nutritious & Delicious

Description

White Bean and Spinach Soup is your go-to for comfort and flavor. Simple, hearty, and perfect for weeknights. Try it today.

Ingredients

1/4 cup olive oil, divided
1 medium onion, thinly sliced (about 1 cup)
1 celery stalk, diced (about 1/2 cup)
6 garlic cloves, thinly sliced
1 tablespoon fresh rosemary, chopped
4 cups vegetable broth
1 bay leaf
1 can (15 ounces) white beans, drained and rinsed
1 bunch spinach (about 4 ounces), washed and trimmed
2 teaspoons fresh lemon juice
Salt and black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

In a medium pot, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
Add the sliced onion, diced celery, sliced garlic, and chopped rosemary. Cook, stirring often, until softened but not browned, about 4 minutes.
Pour in the vegetable broth and add the bay leaf and white beans. Bring to a boil, then reduce heat to low and let it simmer for 10 minutes.
Stir in the spinach and cook until completely wilted, about 5 minutes.
Season with salt and black pepper to taste, then stir in the lemon juice.
Serve hot, drizzled with the remaining olive oil just before serving.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: SOUPS
Method: Stovetop
Cuisine: American