Stay warm this winter with this nourishing creamy spinach and bean soup. It’s gluten free, vegan and ready in just over 30 minutes!
This creamy spinach and bean soup ticks so many boxes! In addition to being super quick and easy to make it is full of delicious plant goodness, colour and warming spice. Perfect for cold winter evenings.
Why is the spinach added towards the end of cooking
Whenever I set out to write a new recipe I always consider both the flavour and the colour of my dish. I believe flavour and colour go hand in hand and eating something that looks vibrant can greatly enhance our culinary experience.
This spinach soup is all about green of course. In order to preserve more nutrients and the lovely green colour of the spinach (as well as the flavour!) I added it to the pot 3 minutes before the soup was fully cooked. I used the same method in this vegan green pea soup with spinach, as well as creamy broccoli spinach soup. Both times with the same fantastic results.
What beans can I use in this spinach bean soup
Any white bean variety would work. I chose flageolet beans for this recipe as they have a nice light greenish colour, so they paired really well with the spinach. You can use canned beans as well as dry beans (if you choose the latter soak the beans overnight and then cook until tender – usually 1-1.5 hours).
Add the water gradually
When you are adding the remainder of the water towards the end of cooking do so gradually so your soup isn’t too runny.
Enjoy and stay warm this winter!
Check out also this collection of 12 creamy vegan soups!
Creamy Spinach and Bean Soup
Ingredients
- 200 g fresh spinach
- 1 x 400g tin flageolet beans or white beans, drained, rinsed
- 2 medium potatoes cubed
- ½ green hot chilli with seeds, chopped
- 1 onion chopped
- 1 small leek chopped
- 1 small celery stalk chopped
- 1 bay leaf
- 3 tablespoons olive oil
- 1 litre hot water
- 2/3 tablespoon coarse see salt a little less than 1 tablespoon
- Serve with toasted pine nuts lightly browned garlic slices, chia seeds, sour cream or croutons (all optional)
Instructions
- In a large pot heat up the oil, add the bay leaf, onion, garlic, chilli, stir and cook for a couple of minutes, stirring occasionally. Then add the leek, celery, beans and potatoes, stir and continue cooking (over a medium heat) for 2 more minutes. Add 750 ml of the hot water, salt, stir, cover and bring to boil, then lower the heat and simmer for 15 minutes.
- Add the spinach, the rest of the hot water (you may want to add a little less so add it gradually until it has the right consistency), stir, cover and bring to boil again (you might have to turn up the heat at this point). Lower the heat and simmer for 3 minutes.
- Remove from the heat, take out the bay leaf and puree the soup until smooth. See serving suggestions above.
Pin Creamy Spinach and Bean Soup
Recipe link parties
I am bringing this spicy creamy spinach bean soup to #CookBlogShare. Also sharing with Cook Once Eat Twice, Free From Fridays, Fiesta Friday, co-hosted by Lily @ Little Sweet Baker and Judi @ cookingwithauntjuju.com.
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking. 
This looks delicious and those toppings look really tasty too! I think nuts and seeds make a great alternative too croutons. I also love how vibrant the picture is! Thanks for sharing with #CookOnceEatTwice
Thanks Corina, it’s a pleasure:)
I absolutely love flageolets and spinach, but I would never have thought to put the 2 together. You’re one clever lady! The soup looks absolutely delicious. Thanks for joining in with #FreeFromFridays.
Thank you Mel, happy #FreeFromFridays!
https://lecoindemel.com/free-from-vegan-pancakes/
Yes please! I love soups but what I love even more with this one is the addition of the chia seeds! I love chia seeds and finding new ways to use them. Thank you for sharing with #CookBlogShare x
Thanks Kirsty! I am a big fan of chia myself and sprinkle them on everything:)
This looks so good! Nutritious but also packed with delicious flavours – and a touch of chilli, which you know I am always a fan of! Eb x
Thanks Eb! Glad you like it:)
I would never think about putting spinach in a soup but I am poorly today and this looks like it’s crammed full of all the vitamins and comfort I need! #freefromfridays
I am just getting over a cold myself so this soup was just what I needed:)
I love spinach in most recipes but never had it as the main ingredient in a soup. Spring? – are you serious? Not close at all here in Michigan 🙂 Thanks for sharing with Fiesta Friday.
It’s just raining a lot here in the UK so it’s almost like spring only a bit colder:)
Snow is still on the ground but we are going through a brief “warm” spell with some rain – then back to snow. Such is Michigan weather – it has been a harsh winter 🙂
I used to live in Canada and really miss the snow, sometimes the weather over here can’t decide what season it wants to be… what we have now is not really winter
I spent a lot of time in England when my hubby had business there. It always seemed dreary and raining but I loved the country 🙂
The weather isn’t always great here, especially in the North West where I live but like you I also love the country. Thank goodness:)
I’m putting spinach on my shopping list right now!
Thanks Elaine! Spinach is so fabulous no matter what you do with it:)
True!