White Bean Soup with Spinach
White Bean Soup with Spinach recipe makes a delicious meal full of delicate flavors and refreshing taste. You will love this plant based protein rich soup loaded with super greens.
Servings: 9 Cups
Calories: 296kcal
Cost: $5
Equipment
Ingredients
- 2½ cups white beans
- 4 cups vegetable stock or water
- 2 cups packed chopped baby spinach
- 1 Tablespoon oil I like olive oil
- 1 medium yellow onion small dice
- 1 cup carrots small dice
- 1 cup celery small dice
- 3 cloves garlic minced
- 1 teaspoon all purpose seasoning. I like Trader Joe's 21 seasoning salute
- 1 spring fresh rosemary minced
- 2 Tablespoon fresh lemon juice
- sea salt, ground black pepper and smoked paprika per taste
Instructions
How to Make Instant Pot White Beans Soup with Spinach
- Put InstantPot on sauté mode. When it displays HOT, add oil. Add the onions, carrots, and celery to the pot and stir. Sprinkle some salt. Sauté the vegetables until lightly softened and translucent, about 5 minutes.
- To the pot, add the garlic, all purpose seasoning, chili flakes, and rosemary. Stir and cook until garlic is fragrant, about 30 seconds. Add the white beans to the pot and stir.
- Add the canned white navy beans to the pot and stir. Add the vegetable stock or water to the pot and stir once more. Cancel sauté mode. Close the lid, vent sealed. Select 10 minutes on High pressure and let Instant Pot do it’s magic!
- Once it goes to keep warm timer, after it is done cooking, wait for 10 mins and then release the pressure. Open the lid.
- Using the immersion blender, carefully blend some of the soup into smooth puree. ( This is optional but I like to keep it roughly half beans and half puree.. makes it a thick creamy soup)
- Put the Instant Pot back on Sauté mode. Add the baby spinach to the pot and let the soup come to a boil. Once the spinach is slightly wilted and bright green, Cancel SAUTE. Add lemon juice and herbs. Stir well.
- Your yummy Creamy White Bean Spinach Soup is ready ! Drizzle extra lemon juice and chili flakes , adjust salt and pepper, if needed. Enjoy.
How to Make White Beans Soup on Stove Top
- Heat the olive oil on large soup pot on a medium heat. Add the onions, carrots, and celery to the pot and stir. Sprinkle some salt. Sauté the vegetables until lightly softened and translucent, about 5 minutes.
- Now add the minced garlic, all purpose seasoning, chili flakes, and rosemary. Stir and cook until garlic is fragrant, about 30 seconds.
- Add the canned white navy beans to the pot and stir. Add the vegetable stock or water to the pot and stir once more. Let the soup come to boil on high heat. Then reduce the heat, cover and let the soup simmer for 10 minutes.
- Using the immersion blender, carefully blend some of the soup into smooth puree. ( This is optional but I like to keep it roughly half beans and half puree.. makes it a thick creamy soup)
- Add the baby spinach to the pot and let the soup come to a boil. Once the spinach is slightly wilted and bright green, Turn off the heat. Add lemon juice and herbs. Stir well
- Your Creamy White Bean Spinach Soup is ready ! Drizzle extra lemon juice and chili flakes , adjust salt and pepper, if needed. Enjoy!
Notes
If you want to use dry white beans to make this soup:
Wash and rinse the beans well under running water. Soak them in water overnight. Then cook the beans in Instant Pot on BEAN settings or high pressure 30 minutes. Use them in the soup as cooked beans.
Storing : Let the soup cool completely. Transfer to an airtight container and store in the refrigerator for up to 5 days. Reheat in the microwave or on the stove top.
Freezing: This white Bean soup freezes well. It is a great meal prep so you can make a big batch and freeze it. I prefer to freeze it in individual portions . Place in a freezer safe container or freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat!
Nutrition
Serving: 1cup | Calories: 296kcal | Carbohydrates: 51g | Protein: 17g | Fat: 4g | Polyunsaturated Fat: 3g | Fiber: 13g | Sugar: 6g