White bean and spinach soup with lemon is a cozy pantry meal built around creamy cannellini beans, tender vegetables and a bright squeeze of citrus. Mashing some of the beans thickens the broth without adding cream. The remaining beans stay whole, giving each spoonful a satisfying texture.
Why use canned beans?
Canned beans make this soup practical on a weeknight because they are already cooked. Drain and rinse them before adding them to the pot. Choose low-sodium broth if possible, then adjust the salt at the end: both beans and broth can contribute more seasoning than you expect. This version makes three main-dish servings or four smaller servings with bread.
White Bean and Spinach Soup with Lemon
Prep: · Cook: · Total: · Serves: 3. Times are estimates.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 1 medium carrot, diced into 1/4-inch pieces
- 1 celery stalk, finely diced
- 3 garlic cloves, minced
- 1/2 teaspoon dried thyme
- 2 cans cannellini beans, 15 oz (425 g) each, drained and rinsed
- 3 cups (720 ml) low-sodium vegetable broth
- 3 packed cups (90 g) baby spinach
- 1 tablespoon lemon juice, plus more to taste
- 1/4 teaspoon black pepper
- Salt to taste, starting with a small pinch
- Optional: chopped parsley and crusty bread for serving
Instructions
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Soften the vegetables
Heat oil in a medium saucepan or Dutch oven over medium heat. Add onion, carrot and celery. Cook for 6–7 minutes, stirring occasionally, until the onion softens. Add garlic and thyme and stir for 30 seconds.
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Simmer
Add beans and broth. Bring to a gentle boil, then reduce to a simmer. Cook for 10–12 minutes, until the carrot is tender. Partially cover the pot if too much liquid evaporates.
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Thicken the broth
Use a potato masher to gently crush some beans against the bottom of the pot. Leave most whole. Stir and check the consistency; add a splash of broth or water if the soup is thicker than you like.
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Add greens and lemon
Stir in spinach and simmer for 1–2 minutes until wilted. Remove from heat. Stir in lemon juice and pepper, taste, then add salt or more lemon in small amounts. Divide among three bowls and add parsley if using.
How to get the texture right
Cut the carrot into small, even pieces so it softens within the cooking time. If it is still firm, keep simmering before adding spinach. For a thicker soup, mash a little more of the beans; for a lighter broth, leave nearly all of them whole. Avoid a vigorous boil once the beans soften, which can break them down more than intended.
Substitutions and serving ideas
Great Northern beans work in place of cannellini beans. Kale can replace spinach, but remove tough stems, chop the leaves finely and simmer longer until tender. Use thawed, squeezed frozen spinach if that is what you have. Add it a little at a time rather than substituting equal cups of densely packed cooked greens.
Serve with toast or a small sandwich. The soup has no dairy ingredients as written; check broth and bread labels for allergens. Parmesan is an optional topping, but it adds milk and may not be vegetarian. For another bean-based dinner, try our chickpea and spinach skillet.
Storage and reheating
Refrigerate in shallow containers within 2 hours and use within 3–4 days. Reheat soup to a rolling boil, stirring so it heats evenly. Add water if it has thickened. For longer storage, freeze portions and thaw in the refrigerator before reheating. See USDA guidance on leftovers.
Frequently asked questions
Can I use dried beans?
Yes, if you cook them fully first. Use about 3 cups cooked beans. The time listed does not include soaking or cooking dried beans; do not add uncooked dried beans to this short soup recipe.
Can I make it without lemon?
Yes. Taste the finished soup first, then use a small splash of mild vinegar if you want a little acidity. Add gradually so it does not overwhelm the broth.
Is this a weight-loss soup?
No specific weight-loss or calorie claim is made. Portion size, broth, bread and toppings affect the finished meal.
Looking for more weeknight ideas? Browse our quick and easy recipes or try lemon chicken couscous bowls.
Editorial note: Developed with AI assistance and not yet kitchen-tested. AI-generated images are serving illustrations, not photographs of a recipe test.