Cannellini Bean and Spinach Soup

When the weather cools down or I just need something comforting, I always turn to this Cannellini Bean and Spinach Soup. It’s warm, hearty, and packed with flavor — but also surprisingly light, which makes it perfect for lunch or dinner. The creamy texture of the beans blends beautifully with the tender wilted spinach, and a touch of parmesan on top brings everything together. It’s the kind of soup that feels like a hug in a bowl.

What I love most about this soup is how easy it is to throw together using simple pantry staples. Whether I’m short on time or just need something nourishing without a lot of fuss, this recipe delivers every time. It’s vegetarian, protein-rich, and endlessly customizable. You’ll find it sliding easily into your weekly rotation, just like it has in mine.

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Why You’ll Love This Cannellini Bean and Spinach Soup

This soup checks all the boxes:

• It’s quick and easy to make — ready in under 30 minutes.
• A great source of plant-based protein and fiber.
• Comforting and hearty, yet healthy enough for a clean meal.
• Budget-friendly, using simple, affordable ingredients.
• Perfect for meal prep — it tastes even better the next day.
• Naturally vegetarian and can easily be made vegan.

Whether you're craving a cozy dinner or looking for a make-ahead lunch idea, this soup will not disappoint.

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What Kind of Beans Work Best in Cannellini Bean and Spinach Soup?

Cannellini beans are my go-to for this soup because they’re creamy, tender, and hold their shape beautifully. Their mild, nutty flavor pairs wonderfully with the savory broth and earthy spinach. However, if you can’t find cannellini beans, you’ve got options.

Great Northern beans are a solid substitute — slightly smaller, but still mild and creamy. Navy beans also work, though they tend to break down a little more and create a thicker consistency, which can actually be a bonus if you like your soup extra creamy. Just make sure to use cooked or canned beans (rinsed and drained), unless you’re planning to cook from dried — in which case, soak them overnight and simmer until soft.

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Options for Substitutions

This soup is flexible, and I love how easy it is to swap ingredients based on what I have on hand:

• Greens: Spinach wilts quickly and adds a delicate texture, but kale, chard, or even arugula can be used instead. Just adjust the cook time — heartier greens take a bit longer to soften.
• Beans: As mentioned, Great Northern, navy, or even butter beans are great substitutes.
• Broth: Vegetable broth keeps this soup vegetarian, but if you’re not strictly plant-based, chicken broth adds a deeper, savory richness.
• Parmesan: For a vegan version, leave it out or sprinkle in some nutritional yeast for a cheesy flavor.
• Add-ins: Diced carrots, celery, or a swirl of coconut cream can boost the nutrition and flavor profile even more.
• Spices: A pinch of red pepper flakes adds gentle heat. Fresh rosemary or thyme brings a woodsy aroma.

This recipe thrives on flexibility — tailor it to your taste and pantry, and it’ll still turn out delicious.

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Ingredients for Cannellini Bean and Spinach Soup

• Cannellini Beans: The star of the soup. Creamy, mild, and packed with protein and fiber, they give the soup its hearty base and satisfying texture.
• Spinach: Adds freshness, color, and a dose of nutrients. It wilts down perfectly into the warm broth without overpowering the flavor.
• Diced Tomatoes: Brings brightness and subtle acidity to balance the richness of the beans. Canned or fresh both work.
• Yellow Onion: Sautéed to form a flavorful base. Adds sweetness and depth.
• Garlic: Infuses the soup with warmth and boldness. A key aromatic that pairs beautifully with beans and greens.
• Olive Oil: Used for sautéing the aromatics and adding a smooth, rich body to the soup.
• Vegetable Broth: Forms the soup’s savory foundation. Opt for low-sodium to better control the seasoning.
• Salt and Black Pepper: Essential for drawing out the flavors of each ingredient.
• Parmesan Cheese (optional): Adds a salty, umami-rich finish. Shaved or grated, it melts perfectly on top.
• Crushed Red Pepper Flakes (optional): A touch of heat for those who enjoy a little kick.

Each ingredient plays its part to create a soup that’s balanced, nourishing, and full of soul-satisfying flavor.

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Step 1: Sauté the Aromatics

Start by heating olive oil in a large pot over medium heat. Add chopped yellow onion and cook until it becomes soft and translucent, about 5–7 minutes. Stir in the minced garlic and cook for another minute until fragrant.

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Step 2: Add the Tomatoes and Seasonings

Pour in the diced tomatoes (with their juice) and season with salt, black pepper, and crushed red pepper flakes if using. Stir well to combine and let the mixture simmer for about 5 minutes to build flavor.

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Step 3: Stir in the Beans and Broth

Add the rinsed and drained cannellini beans to the pot. Pour in the vegetable broth and bring everything to a gentle boil. Once boiling, reduce the heat to low and let it simmer for 10–15 minutes to allow the flavors to meld.

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Step 4: Blend (Optional)

For a creamier consistency, you can use an immersion blender to partially blend the soup right in the pot. Just a few pulses will thicken the base while still leaving plenty of whole beans for texture.

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Step 5: Add the Spinach

Stir in the fresh spinach and let it wilt into the hot soup — this should only take about 2 minutes. Once it’s soft and vibrant green, the soup is ready to serve.

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Step 6: Finish and Serve

Ladle the soup into bowls and top with freshly grated parmesan cheese and a few cracks of black pepper. Serve warm with crusty bread or crackers on the side.

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How Long to Cook Cannellini Bean and Spinach Soup

This soup comes together quickly — perfect for busy weeknights or last-minute meals. Here’s the timing breakdown:

• Sautéing onions and garlic: 6–8 minutes
• Simmering with tomatoes and broth: 15 minutes
• Wilting spinach: 2–3 minutes
• Optional blending: 1–2 minutes

Total cook time: around 25–30 minutes from start to finish.

If you're using dry beans, remember to soak overnight and simmer separately until tender, which adds another 60–90 minutes — or save time with canned beans.

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Tips for Perfect Cannellini Bean and Spinach Soup

• Don’t rush the aromatics: Sauté onions until truly soft to build depth of flavor from the start.
• Use low-sodium broth: This gives you control over the saltiness of the soup.
• Blend partially, not fully: A few pulses with an immersion blender makes the soup creamy while still keeping texture from the whole beans.
• Add spinach last: It wilts quickly and retains its bright green color and fresh taste.
• Garnish just before serving: A sprinkle of parmesan and fresh black pepper elevates every bite.
• Taste and adjust: Before serving, always taste and adjust salt, pepper, or chili flakes as needed.
• Serve with crusty bread: The soup is even better when you have something to dip and scoop with.

These small touches make all the difference in creating a flavorful, cozy, and well-balanced bowl every time.

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Watch Out for These Mistakes While Cooking

Even a simple soup like this can go sideways if you're not careful. Keep these common missteps in mind:

• Overcooking the spinach: Add it at the end. If it cooks too long, it turns mushy and dull in color.
• Skipping the sauté: Don’t rush the onions and garlic — that’s your flavor foundation.
• Using too much liquid: Too much broth can make the soup watery. Stick to the recommended amount and adjust only if needed after simmering.
• Not rinsing canned beans: This removes excess sodium and the starchy liquid that can cloud your broth.
• Forgetting to season gradually: Taste as you go and adjust the salt at the end — especially if you’re adding parmesan, which is naturally salty.
• Over-blending: If you puree the whole pot, you'll lose the texture of the beans. Just a few pulses are enough.

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What to Serve With Cannellini Bean and Spinach Soup?

This soup pairs beautifully with all kinds of sides. Whether you're after something cozy or light, here are some ideas:

Crusty Artisan Bread

A thick slice of warm sourdough or ciabatta is ideal for dipping into the flavorful broth.

Grilled Cheese Sandwich

Classic, comforting, and melty — grilled cheese turns this into a nostalgic meal.

Garlic Bread

Toasty, buttery, and loaded with garlic — a flavorful side that matches the soup’s warmth.

Simple Green Salad

Light and refreshing, with a lemon vinaigrette to cut through the richness of the soup.

Roasted Vegetables

A tray of roasted carrots, zucchini, or Brussels sprouts adds texture and balance to your plate.

Couscous or Quinoa

For a heartier meal, serve the soup over cooked couscous or quinoa for extra protein and fiber.

Baked Potato

A plain or cheesy baked potato works as a filling partner that complements the soup’s flavors.

White Wine

A crisp Sauvignon Blanc or Pinot Grigio pairs well, especially if you're serving this soup as a dinner starter.

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Storage Instructions

This Cannellini Bean and Spinach Soup stores like a dream — making it perfect for meal prep or leftovers.

• Refrigerator: Store in an airtight container for up to 4 days. The flavors deepen over time, making day-two soup even better.
• Freezer: Let the soup cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
• Reheating: Warm gently on the stovetop over medium heat or in the microwave. If the soup thickens in the fridge, stir in a splash of broth or water to loosen it.

Tip: If you plan to freeze the soup, add the spinach fresh after reheating — it holds up better that way.

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Estimated Nutrition

Here’s an approximate breakdown per 1 serving (based on 6 servings total):

• Calories: 230
• Protein: 11g
• Fat: 6g
• Saturated Fat: 1.5g
• Carbohydrates: 32g
• Fiber: 9g
• Sugar: 4g
• Sodium: 580mg
• Cholesterol: 0mg

This soup is low in saturated fat, high in fiber, and a great plant-based protein source. It's naturally vegetarian and can easily be made vegan — ideal for anyone looking to eat healthier without sacrificing comfort or flavor.

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Frequently Asked Questions

What can I use instead of cannellini beans?

Great Northern beans, navy beans, or butter beans are all great substitutes. They offer a similar creamy texture and mild flavor.

Can I use frozen spinach?

Yes! Just thaw it first and squeeze out any excess water before adding it to the soup. Frozen spinach works well and is a convenient alternative to fresh.

Is this soup vegan?

As written, it's vegetarian. To make it vegan, simply omit the parmesan cheese or replace it with nutritional yeast for a cheesy flavor.

Can I make this in a slow cooker?

Absolutely. Sauté the onions and garlic first, then transfer everything (except spinach and cheese) to the slow cooker. Cook on low for 4–5 hours, then stir in the spinach at the end.

Will this soup thicken as it sits?

Yes — the beans and starch will continue to absorb the broth. You can add a splash of water or broth when reheating to loosen it up.

Can I add pasta to this soup?

You can! Small pasta like ditalini or orzo works well. Add it in the last 10 minutes of cooking so it doesn’t overcook.

Is this soup gluten-free?

Yes — as long as your broth is certified gluten-free and you're not adding bread or pasta with gluten.

Can I double the recipe?

Definitely. This soup doubles easily and stores well, so go ahead and make a big batch for the week or for freezing.

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Conclusion

This Cannellini Bean and Spinach Soup is one of those recipes that quietly becomes a staple. It’s simple, cozy, nourishing, and endlessly adaptable — perfect for anyone craving a homemade meal that doesn’t require hours in the kitchen. Whether you’re after a quick lunch, a meatless dinner idea, or just something wholesome and warming, this soup hits the mark. I come back to it time and time again, and once you try it, I think you will too.

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