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10-Minute White Bean Soup with Parmesan and spinach is ready in only 10 minutes and completely loaded with flavour! Using minimal pantry staples with a handful of fresh ingredients, you won’t believe how rich and satisfying these flavours are.
It’s the little things in life that make me happy, like curling up on the couch with a good movie and a bowl full of hot soup to warm my soul. This bean soup does exactly that!
In fact, you can make a double batch of soup and have plenty of leftovers for the weekly dinner rush, mopping it all up with a slice of our Cheesy Garlic Bread. Because, why not?
BEAN SOUP
Bean soup might sound basic, but the flavours are not. You will find yourself craving the deep, rich flavours of this wholesome soup with beans simmered in a tomato-based broth and sprinkled with salty parmesan. Perfect for any day of the week and all made in one pot. The bonus? This dish is perfect for vegetarians.
HOW TO MAKE BEAN SOUP
This bean soup couldn’t be any easier.
Sauté onion and garlic.
Add and boil broth with tomatoes, herbs and seasonings.
Stir in beans and spinach.
Add in parmesan cheese.
All done in only 10 minutes!
WHAT BEANS ARE BEST FOR VEGETABLE SOUP?
For this recipe I recommend canned, rinsed and drained white beans or cannellini beans. You can use chick peas, black beans, kidney beans (red beans), pinto beans, etc. For convenience purposes, I have used canned beans in this soup.
DO YOU HAVE TO SOAK BEANS BEFORE COOKING?
If you’d like to use dry beans for this soup, I recommend soaking 2 cups of beans in water overnight. Beans must be submerged in a large bowl or pot of water and left to soak for 8-12 hours overnight before cooking.
SUBSTITUTES
Use fresh tomatoes in place of canned tomatoes for a richer flavour. Substitute spinach for kale if you don’t like spinach. If you are a meat eater through and through, you can also add shredded roast chicken to your soup for some extra protein.
You’re more than welcome to add other vegetables:
- zucchini
- carrots
- red peppers (capsicum)
- sliced cabbage
- frozen peas
- potatoes, sweet potatoes pumpkin (you will need to simmer soup for 5-10 minutes longer if using these veggies).
WHAT TO SERVE WITH BEAN SOUP?
Obviously, a good soup should always be paired with a warm piece of bread. We like to use a warm, Soft Dinner Roll smothered in butter or a thick slice of Artisan Bread to mop up any excess soup.
If you’re craving a kick of garlic, you can always dip some Garlic Cheese Breads into your soup, with the melted mozzarella pairing perfectly with the rich, tomato flavours in the broth.
MORE SOUP RECIPES
One-Pot Wonder: Slow Cooker Tortellini Soup
ON VIDEO
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10-Minute Parmesan White Bean Soup with Spinach
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion diced
- 6-8 cloves garlic minced
- 6 cups vegetable broth or stock
- 15 ounces diced tomatoes canned, drained
- 1 teaspoon sugar
- 1 tablespoon Italian dried herbs
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 4 cans white beans cannellini beans, drained and rinsed
- 4 cups baby spinach
- 3/4 cup parmesan cheese fresh grated, for serving
- 3 tablespoons flat-leaf parsley chopped, fresh
Instructions
- In a large pot or saucepan, heat olive over medium high heat. Add onion and garlic; cook until onions are translucent and garlic is fragrant (about 2-3 minutes), while stirring occasionally. Add in the broth, tomatoes, sugar, Italian herbs, salt and pepper.
- Bring to a boil, reduce heat and simmer for 5 minutes to combine all of the flavours together.
- Stir in the beans and spinach. Continue to simmer gently until the spinach has wilted, (about 2 minutes).
- Take off heat. Stir through the parmesan cheese. Taste test, adjust salt and pepper if needed.Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have made this soup more than any other recipe I have saved. It really is my most favorite soup now. The only things I changed were taking out the sugar and using a different white bean. It’s so good!
Very tasty, and my husband loved it! I used the recipe adjuster to make 6 servings, and rounded off. For instance, used the whole 14.5 oz can of tomatoes. After tasting, I did up the Italian spice and used a touch of red pepper as someone else had suggested. Pretty quick and easy to put together, this is a keeper for sure.
Delicious and so quick and easy to make!
I made this over the holidays–as is, and it was a huge hit! I shared the recipe with at least 6 people–including my twenty-something nephews who asked for the recipe! And I’m making another batch of it today for my own two who are still home on college break. Thanks for sharing this easy, delicious recipe!
We loved this soup!!! So easy and quick to make. I added crushed red pepper for an extra kick. Will be making this often.