4.8 from 183 votes
Spinach and White Bean Soup
This Spinach and White Bean Soup combines tender orzo pasta with wilted baby spinach and creamy cannellini beans in a flavorful vegetable broth. The addition of garlic, onion, and herbs such as thyme and basil builds a fragrant base. Finished with lemon juice and fresh parsley, the soup balances earthy, bright, and savory notes. It’s a comforting and nourishing soup with a soft texture from the beans and orzo, ideal for a light lunch or starter.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
6
servings
Course:
Main Course, Soup
Cuisine:
Vegetarian
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.
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