Spinach and White Bean Soup
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Course
Main Course, Soup
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Cuisine
Vegetarian
Spinach and White Bean Soup
Description
Spinach and White Bean Soup begins by sautéing onion and garlic in olive oil until translucent and aromatic. Dried thyme and basil add herbal depth before vegetable stock and bay leaves are incorporated. The orzo pasta cooks directly in the broth, absorbing flavors and providing a tender, chewy texture. Baby spinach and cannellini beans are stirred in at the end to retain freshness and creaminess. Lemon juice brightens the soup, while fresh parsley adds a mild herbal finish.
The soup exhibits a combination of soft, tender orzo and creamy beans with a subtle leafy bite from the spinach. It is mild and well-seasoned with salt and pepper, welcoming as a simple yet satisfying vegetarian option. Serving this soup hot retains the freshness of the green vegetables and releases the herbal aroma.
This soup fits well as a starter or light meal and pairs nicely with crusty bread due to its broth and pasta content. It can be prepared ahead and reheated gently to keep its flavor and texture intact.
Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 onion diced
- ½ teaspoon thyme dried
- ½ teaspoon basil dried
- 4 cups vegetable stock
- 2 bay leaf
- 1 cup orzo pasta uncooked
- 2 cups baby spinach
- 1 cannellini beans 15-ounce can, drained and rinsed
- lemon juice of 1
- 2 tablespoons parsley chopped fresh leaves
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
Instructions
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme and basil until fragrant, about 1 minute.
- Whisk in vegetable stock, bay leaves and 1 cup water; bring to a boil. Stir in orzo; reduce heat and simmer until orzo is tender, about 10-12 minutes.
- Stir in spinach and cannellini beans until the spinach has wilted, about 2 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste.
- Serve immediately.
User Reviews
Overall Rating
4.8
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