White Bean and Spinach Soup Recipe

This vegan soup recipe is simple, but surprisingly tasty and filling. You can use canned white beans or go the extra mile with dried beans, just soak 8-24 hours prior to making your soup.

With vegetables and beans, this soup contains many nutritional benefits including calcium, magnesium, vitamin A, folate, iron, fiber, and more.

There are several varieties of white beans you can experiment with, but the recommendation for this recipe is cannellini beans or great northern beans (more common to find in dried bean varieties).

If using dried beans, you’ll want to soak them in salted water for 8-24 hours prior to using in the soup recipe. Be sure to rinse and sort through to pick out any small debris, broken or busted beans.

If using canned beans, drain and rinse the cannellini beans prior to adding to the soup and reduce the simmer time in step #3 below to 15-20 minutes.

Once all those ingredients have been simmered together, you’ll remove 2 cups of soup to blend. You can use an immersion blender or put them in a food processor or upright blender. This extra step is vital to giving the soup more texture and substance!

Then, add the blended mixture back into the soup and stir together.

The spinach is added at the very end and cooked within the final five minutes, just enough to get it tender. You can finish this soup with fresh herbs, lemon juice, and salt and pepper.

Enjoy!

White Bean and Spinach Soup

Serves 6–8
•1 1⁄2 cups dried Cannellini (white) beans
•2 tbs. olive oil
•1 cup onion, chopped
•4 celery ribs, sliced
•3⁄4 tsp dried oregano
•32 oz. vegetable broth
•6 oz. spinach
•3 tbs. fresh lemon juice
•2 tbs. parsley, chopped
•Salt & pepper

1.Sort and pick through beans. Dissolve 3 tbs. salt in 4 quarts of cold water in a large pot or container and soak beans in water at room temperature for 8–24 hours. Drain and rinse.

2. Heat oil in large pot and sauté onion with 1⁄2 tsp of salt and 1⁄2 tsp of pepper for approximately 5 minutes. Stir in oregano, celery, broth, and soaked beans and bring to a boil.

3. Reduce heat to low and simmer 50–60 minutes or until beans are tender to taste.

4. Remove 2 cups of soup and process in a blender or food proces- sor until smooth. Return to pot and heat soup over medium-low heat. Add more broth or liquid if desired.

5. Add spinach and stir until wilted. Stir in lemon juice, parsley, and salt and pepper to taste.

Interested in mixing it up? Add additional vegetables like carrots or diced tomatoes. If you like spice, add some red chili flakes.

This recipe is featured in the Daniel Fast Journey book; find it on Amazon!

Find more of our favorite Daniel Fast soup recipes here.