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10-Minute White Bean Soup with Parmesan and spinach is the kind of cozy meal that feels indulgent yet takes almost no effort. Using just a few pantry staples and fresh ingredients, this comforting bean soup recipe comes together fast but delivers deep, rich flavor that tastes like it simmered all day. It’s the perfect simple bean soup for when you want something hearty and soul-warming without spending hours in the kitchen.
Double the batch and you’ll have plenty of leftovers to make weeknights easier. A warm bowl of white bean soup is even better when paired with a slice of Cheesy Garlic Bread or a side of Garlic Green Beans for dipping, dunking, and soaking up every last drop.
What Makes This White Bean Soup Work
This White Bean Soup works because it’s built on simple ingredients that bring big flavor. The beans create a naturally creamy base without needing heavy cream, while a touch of Parmesan adds richness and depth. Fresh spinach stirs in at the end, giving the soup color, nutrients, and a hint of freshness that balances the hearty beans.
Another reason this recipe shines is how quick and flexible it is. In just 10 minutes, you have a simple bean soup that tastes like comfort in a bowl. You can swap in kale, add extra veggies, or use chicken broth instead of vegetable broth, making it adaptable to whatever you have on hand. It’s the perfect example of a bean soup recipe that feels both easy and elevated.
What Goes Into White Bean Soup
This White Bean Soup keeps things simple with pantry staples and a few fresh touches that make it shine. Here are the key ingredients that bring comfort and flavor to every spoonful:
- White Beans: Cannellini beans are the star, giving the soup its creamy body and mild, nutty flavor without any heavy cream.
- Spinach: Fresh baby spinach wilts right into the broth, adding color, nutrients, and a light, earthy balance to the rich beans.
- Parmesan Cheese: A generous sprinkle of freshly grated Parmesan adds salty depth and a savory finish that ties everything together.
- Vegetable Broth: Using a good-quality broth creates a flavorful base and makes this a wholesome, meatless bean soup recipe.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make White Bean Soup
- Sauté Aromatics: Heat oil in a pot over medium-high. Add onion and garlic; stirring, until onion is translucent and garlic is fragrant.
- Build the Base: Pour in vegetable broth and drained diced tomatoes. Stir in sugar, Italian herbs, salt, and black pepper.
- Simmer for Flavor: Bring to a boil, then reduce to a gentle simmer. Cook for 5 minutes to let the flavors meld.
- Add Beans and Greens: Stir in the drained cannellini beans and baby spinach. Mix well to distribute everything evenly.
- Wilt and Finish: Simmer gently until the spinach wilts, about 2 minutes. Remove from heat and stir through the Parmesan.
- Taste and Serve: Taste and adjust salt and pepper. Ladle the soup into bowls and top with parsley and parmesan if desired.
This comforting White Bean Soup pairs beautifully with dishes that bring unexpected flavors to the table. Try it with Sun Dried Tomato Cheesy Meatballs, which add a rich, tangy bite and a little indulgence alongside the light, creamy beans.
If you want something bold, Korean Bulgogi BBQ Beef Tacos offer a sweet-salty kick and a handheld contrast that makes soup night feel fun and vibrant. For a lighter Mediterranean option, Grilled Bruschetta Portobello Mushrooms bring smoky depth and fresh tomato topping, making them the perfect earthy partner for this cozy soup.
Recipe FAQ’s
Definitely. While this recipe is written as a spinach and white bean version, kale, Swiss chard, or arugula all work wonderfully.
Cannellini beans are traditional, but great northern or navy beans can also be used in this bean soup recipe for slightly different textures.
Mash a few of the beans against the side of the pot while simmering. This releases their starch and creates a creamier consistency.
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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