10-Minute White Bean Soup with Parmesan and Spinach is ready in 10 minutes and loaded with flavour!
These days, the only thing that matters is curling up on the couch with a good movie to watch and a bowl full of comforting soup to warm your soul. Enter this white bean soup! Using minimal pantry staples with some fresh ingredients, you won’t believe the flavour coming out of this pot!
In fact, you can make a double batch of Bean Soup and have plenty of leftovers for the weekly dinner rush, and mop it all up with our Garlic Bread. Because, why not?
BEAN SOUP
This is one of those soups you look forward to AND long for. Beans simmered in a tomato-based broth on your table in minutes. Perfect for any day of the week made in one pot…and SO MUCH FLAVOUR! The bonus? 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 10 minutes!
WHAT KIND OF BEANS ARE GOOD 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 let them 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.
You’re more than welcome to add other vegetables:
- zucchini
- carrots
- red peppers (capsicum)
- sliced cabbage
- frozen peas
- potatoes, sweet potatoes AND/OR pumpkin (you will need to simmer soup for 5-10 minutes longer if using these veggies).
MORE SOUP RECIPES
Beef Cabbage Soup
Chicken Noodle Soup
Lentil Soup
Easy Broccoli Cheese Soup
ON VIDEO
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 (420 g) can diced tomatoes, drained*
- 1 teaspoon sugar
- 1 tablespoon Italian dried herbs
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 4 (15 ounce) cans white beans (cannellini beans), drained and rinsed
- 4 cups baby spinach (about 6 ounces)
- 3/4 cup fresh grated Parmesan cheese (for serving)
- 3 tablespoons chopped fresh flat-leaf parsley
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.
D Reynolds says
Really good, really easy (though it took a little longer than 10 minutes). 😎 I halved the recipe, substituted chicken broth for the vegetable broth, and cut back on the garlic. Excellent. Will definitely make again and will be back. Many thanks.
Debbie - MountainMama says
I’ve made this soup twice recently and it’s not only super easy but also really delicious! Don’t leave out the parmesan, and if you have a parmesan rind you can simmer with the soup while cooking even better!
Felicity says
This recipe was amazing! I did make a few small changes however. I used sun-dried tomatoes and a little bit of tomato paste because I was all out of diced tomatoes and I think I enjoy it better that way. The sun-dried tomatoes add a wonderful flavor. I would like to note to add in the beans a little earlier because mine were still kind of firm (I used canned beans).
LeslieR says
So wonderful! Made this with extra cannellini beans and broth, and I used garlic and oregano diced tomatoes, and parmesan rind in soup. My husband loved it too!
Samantha says
I’m sick and just finished making this soup and literally burnt my mouth because I was eating it so fast.
Oldman437 says
I agree with others, meat is unnecessary, although when I made it I was thinking I was going to need to add “something”. I tasted it first, and it’s fine just as it is, except I didn’t drain the tomatoes. I tried a spoonful without the Parmesan cheese when I did a second bowl, and decided the cheese is essential. Thanks for posting.
Julie-Ann says
Honestly one of the nicest soups I’ve made.
I’ve made a few times now.
For a cheaper version rinse some cheap baked beans and put it. Tasted delicious.
I also sometimes add some regular grated cheese. Went all stringy and delicious
Terri Tully says
This soup is delicious!! My whole family loved it. I will be making it often.
Irene says
Such a great recipe! I swapped spinach for kale, and added chickpeas, mushrooms, and 3/4 cup of heavy cream. Delicious!!
David says
In other words you didn’t make that soup at all! I am sure it was god, but it was not tis recipe!!
Jenny Brilliant says
I made this last night and my husband said it was the best soup he has ever eaten, and he loves soup! I did make a few changes/additions. First, I was trying to use up some frozen spinach. Added only two cans of white beans, but added a package of chicken sausage. Finally, I added about a tablespoon and a half of Trader Joes Chili Onion Crunch for a bit of a kick. So quick easy and delicious. Can’t wait to try out more of your recipes!