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    Home ยป Recipes ยป Soups/Salads

    Creamy Spinach Bean Soup

    January 19, 2018 By Monika Last Updated May 27, 2021 20 Comments

    Jump to Recipe

    Stay warm this winter with this nourishing creamy spinach soup with beans.  It's satisfying, gluten free, vegan and ready in only about 20 minutes!  

    Side view of creamy spinach soup in green bowl with spoon on top of white plate, with spinach, baguette and green cloth in the background.

    This creamy spinach soup ticks so many boxes!  In addition to being super quick and easy to make it is full of goodness, colour and above all - flavour.  Perfect for cold winter evenings.

    Whenever I set out to write a new recipe I always consider both the flavour as well as the colour of my dish.ย  I believe flavour and colour go hand in hand and eating something that looks vibrant can greatly enhance our culinary experience.

    In order to preserve more nutrients and the lovely green colour of the spinach (as well as the flavour!) I added it into the pot 3 minutes before the soup was fully cooked.ย  (I used a similar method in roasted sweet potato soup, spinach and pea soup, as well as creamy broccoli spinach soup).ย 

    Creamy spinach soup ingredients

    • Spinach: I recommend using baby spinach as it's tastier than regular spinach.
    • Beans: Add bulk and protein (use the entire contents of the can). I used butter beans but any white bean variety would work.
    • Potatoes: Add bulk and creaminess.
    Creamy spinach soup with dollop of yogurt in green bowl with spoon, green cloth, baguette and spinach in background.

    Equipment you'll need 

    • Kitchen scale/measuring cup
    • Chopping board, knife and vegetable peeler
    • Large pot with lid and spoon
    • Hand blender

    Step-by-step recipe instructions

    1.In a pot heat up 2 tablespoons of oil, add the bay leaf, allspice berries, onion and garlic, and cook gently for 3 minutes until softened, stirring often. 

    Chopped onions and bay leaf in large pot with spoon.

    2. Add the beans, along with the liquid from the can, potatoes and half of the stock, cover, bring to the boil then lower the heat and simmer for 10 minutes (or until the potatoes are fully cooked).

    Butter beans and cubed potatoes with stock in large pot.

    3. Add the spinach, the rest of the stock, cover, bring to the boil again then simmer for 3 more minutes, stirring occasionally so all the spinach becomes incorporated into the soup. (It may seem like there is not enough liquid in the pot but do not be tempted to add more at this point as the spinach will release lots of water)

    Spinach in large pot.

    4. Remove from the heat, discard the bay leaf and allspice and puree the soup until smooth. 

    Partly pureed spinach soup in large pot with stick blender end piece.

    5. Add pepper to taste (you may not need to add any salt) and serve (see Serving Suggestions below).

    Cream of spinach soup in green bowl with spoon, baguette and green cloth in background.

    Serving suggestions

    Serve this cream of spinach soup as it is or with a dollop of yogurt (including coconut yogurt), splash of cream or knob of butter (or plant-based spread). Delicious with grated cheese, crumbled feta as well as croutons, garlic bread and homemade breadsticks.

    Top tips

    • Remember to use the entire contents of a 400 g can of beans (i.e. beans plus the liquid).
    • Add the recommended amount of stock to start with - do not be tempted to add more even if it doesn't seem like there is enough. The spinach will release lots of water so after you've pureed the soup the consistency should be perfect.ย  You can always add a splash of water once the soup is ready, if you like.
    • Use hot stock - the soup will cook faster.
    • Storing: Refrigerate for up to 3 days. This soup may thicken as it cools so you may want to add a drop of water when reheating it.
    • Freeze for up to 3 months.

    Related recipes

    • Creamy Zucchini Potato Soup (Vegan)
    • Creamy Beet Soup with Fennel
    • Simple Fennel Soup

    Check out also this collection of 12 creamy vegan soups.

    Side view of creamy spinach soup with yogurt in green bowl with spoon on white plate, with spinach in brown dish in background.

    Keep in touch!

    If you make this simple creamy vegan spinach soup I'd love to know how it turned out for you. What beans did you use? Let me know in the comments below, thanks:)

    Follow me onย Facebook,ย Instagramย andย Twitterย for regular recipe updates!ย Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!

    Recipe

    Side view of creamy spinach soup in green bowl with spoon on top of white plate, with spinach, baguette and green cloth in the background.

    Creamy Spinach and Bean Soup

    Stay warm this winter with this nourishing creamy spinach soup with beans - it's gluten free, vegan and super easy to make!
    No ratings yet
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    Course: Lunch, Soup
    Cuisine: gluten free, International, vegan
    Prep Time: 6 minutes minutes
    Cook Time: 14 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 6 servings
    Calories: 159kcal
    Author: Monika Dabrowski

    Ingredients

    • 7.05 ounces (200 g) fresh spinach
    • 1x14.11oz can (400 g) white beans use beans plus liquid
    • 2 (200 g) small potatoes 7oz, peeled, cubed
    • 1 onion finely chopped
    • 2 garlic cloves finely chopped
    • 1 bay leaf
    • 2 allspice berries or ยผ tsp allspice powder
    • 2 tablespoons olive oil
    • 2ยพ cups (650 ml) vegetable stock hot

    Instructions

    • In a pot heat up 2 tablespoons of oil, add the bay leaf, allspice berries, onion and garlic, and cook gently for 3 minutes until softened, stirring often.ย 
    • Add the beans, along with the liquid from the can, potatoes and half of the stock, cover, bring to the boil then lower the heat and simmer for 10 minutes (or until the potatoes are fully cooked).
    • Add the spinach, the rest of the stock, cover, bring to the boil again then simmer for 3 more minutes, stirring occasionally so all the spinach becomes incorporated into the soup. (It may seem like there is not enough liquid in the pot but do not be tempted to add more at this point as the spinach will release lots of water)
    • Remove from the heat, discard the bay leaf and allspice and puree the soup until smooth.ย Add pepper to taste and serve.

    Notes

    • Beans: I used butter beans but any white bean variety would work. Remember to use the entire contents of a 400 g can of beans (i.e. beans plus the liquid).
    • Add the recommended amount of stock to start with - do not be tempted to add more even if it doesn't seem like there is enough. The spinach will release lots of water so after you've pureed the soup the consistency should be perfect.ย  You can always add a splash of water once the soup is ready, if you like.
    • Serving suggestions: Serve as it is or with a dollop of yogurt, splash of cream of knob of butter (for non-vegan options). Delicious with homemade whole wheat breadsticks.
    • Storing: Refrigerate for up to 3 days. You may want to add a drop of water when reheating the soup.
    • Freeze individual portions for up to 3 months.

    Nutrition

    Serving: 1serving | Calories: 159kcal | Carbohydrates: 23g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Sodium: 467mg | Potassium: 653mg | Fiber: 5g | Sugar: 2g | Vitamin A: 3356IU | Vitamin C: 15mg | Calcium: 98mg | Iron: 4mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

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    1. Corina Blum says

      January 27, 2018 at 6:52 am

      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

      Reply
      • Monika says

        January 27, 2018 at 9:23 am

        Thanks Corina, it's a pleasure:)

        Reply
    2. Mel says

      January 26, 2018 at 10:28 am

      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.

      Reply
      • Monika says

        January 26, 2018 at 7:13 pm

        Thank you Mel, happy #FreeFromFridays!

        Reply
    3. Mel says

      January 26, 2018 at 10:26 am

      https://lecoindemel.com/free-from-vegan-pancakes/

      Reply
    4. hijackedbytwins says

      January 23, 2018 at 11:14 am

      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

      Reply
      • Monika says

        January 23, 2018 at 12:27 pm

        Thanks Kirsty! I am a big fan of chia myself and sprinkle them on everything:)

        Reply
    5. Eb Gargano | Easy Peasy Foodie says

      January 22, 2018 at 10:15 pm

      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

      Reply
      • Monika says

        January 23, 2018 at 12:18 pm

        Thanks Eb! Glad you like it:)

        Reply
    6. Emma @ FreeFromFarmhouse says

      January 21, 2018 at 8:09 pm

      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

      Reply
      • Monika says

        January 21, 2018 at 8:15 pm

        I am just getting over a cold myself so this soup was just what I needed:)

        Reply
    7. cookingwithauntjuju.com says

      January 21, 2018 at 12:11 pm

      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 ๐Ÿ™‚ Thanks for sharing with Fiesta Friday.

      Reply
      • Monika says

        January 21, 2018 at 3:59 pm

        It's just raining a lot here in the UK so it's almost like spring only a bit colder:)

        Reply
        • cookingwithauntjuju.com says

          January 21, 2018 at 4:04 pm

          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 ๐Ÿ™‚

          Reply
          • Monika says

            January 21, 2018 at 4:17 pm

            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

            Reply
            • cookingwithauntjuju.com says

              January 21, 2018 at 4:20 pm

              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 ๐Ÿ™‚

            • Monika says

              January 21, 2018 at 5:56 pm

              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:)

    8. Elaine @ foodbod says

      January 20, 2018 at 7:13 am

      I'm putting spinach on my shopping list right now!

      Reply
      • Monika says

        January 20, 2018 at 11:06 am

        Thanks Elaine! Spinach is so fabulous no matter what you do with it:)

        Reply
        • Elaine @ foodbod says

          January 20, 2018 at 12:40 pm

          True!

          Reply

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about 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 and delicious, perfect for everyday cooking.

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