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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.
Could you add mushrooms?
Hi Jill,
Yes, you can definitely add mushrooms to the 10-Minute Parmesan White Bean Soup with Spinach! Here’s how you can incorporate them:
Choice of Mushrooms: You can use any type of mushrooms you prefer, such as cremini, shiitake, or button mushrooms.
Preparation: Clean and slice the mushrooms before cooking.
Cooking Method: Sauté the mushrooms with the onion and garlic in olive oil during the first step of the recipe. Cook them until they are softened (about 3-4 minutes) before adding the vegetable broth and the other ingredients.
Adjust Cooking Time: The added mushrooms should cook well within the overall cooking time, so no significant adjustments are needed.
Adding mushrooms will enhance the flavor and texture of the soup, making it even more delicious! Enjoy your cooking!
SO delicious and so easy! I doubled the diced tomatoes. This one is now in our rotation!
The recipe was quick, easy and delicious!! Thanks for sharing. Only problem I hard was reducing the number of servings and getting number to save and adjust the ingredient amounts. Probably operator error 😂
This soup is very good! It’s quick and easy to make, and it’s very hearty. The only change I made was I used two cans of beans instead of four. I also added a parmesan cheese rind, which I highly recommend. I’ll definitely be making this again!
I don’t like to cook. You spend , say, an hour and a half making something that then takes you about 15 minutes to eat. Such an inefficient way to spend one’s time!I On those rare occasions that I (am forced to) cook, I pick recipes that take little time to work through and I accept that, typically, the result isn’t very good. As long as it’s nutritious, it’s fine with me.
This recipe is an exception to the rule. Granted, it takes me longer to make than the advertised 10 minutes, but that’s mostly due to my lack of culinary competence. To illustrate: it takes me almost ten minutes just to dice the onion. 😉
I love this recipe! I love that only the baby spinach comes in plastic packaging, so it’s environmentally friendly. I love how, if you leave out the cheese, it’s vegan, I love how it’s very healthy, and great for a diabetic like me -(I leave out the sugar). Even without those left-out ingredients, it still tastes delicious.
This recipe is me-approved. You don’t know me, so do yourself a favor and give me the benefit of the doubt. Try it! What do you have to lose? (Answer: about ten minutes of your time, assuming you know how to dice an onion.)
Love your sense of humor!
Delicious and so easy!
It’s summer , I love beans and wanted a light soup. This fit the bill. !had zucchini from the garden and used that in place of spinach. It was so easy and delicious. Will definitely make again
I’ve made this with spinach and LOVED it. Super easy and yummy! For future nights when I cook, can I use kale in place of the spinach? Will it taste bitter?
This was absolutely outstanding! This goes into the soup rotation! Thank you for sharing your gift of recipes!
We’re a meat and potato family, vegetarian no way. Worked late, no time to shop, thought why not. Had all the ingredients, except beans were dried not canned. Didn’t prepare by soaking beans, so threw everything into an instant pot and set the timer to 45 mins. There is no need for meat in this soup. It is delicious and filling as it. I was asked not to freeze any for it would all be consumed by lunch tomorrow. Thank you for this recipe and I will be trying your others soon