Spinach and White Bean Soup

Randy Sells


This is one of my "go to" recipes. Quick, easy, tasty and pantry friendly. Makes 4 healthy servings. Since there are only two of us, my husband and I enjoy the leftovers the next day ...even better!

pinch tips: How to Butterfly Meat



10 Min


20 Min


2 Tbsp
olive oil, extra virgin
1 small
onion, diced
3 clove
garlic, minced
1-9 oz bag(s)
fresh spinach, coarsely chopped (or 9oz box of frozen chopped spinach)
1-14 oz can(s)
diced tomatoes
2-14 oz can(s)
great northern beans, drained and rinsed
1-14oz can(s)
chicken or vegetable broth
1 Tbsp
prepared pesto
1 Tbsp
soy sauce
salt & coarse ground black perpper
coarsely grated parmesan cheese (optional)

Directions Step-By-Step

Heat small dutch oven over medium heat. Add olive oil, heat to shimmering. Add onion, saute till translucent. Add garlic, saute about 30 seconds. Add fresh spinach, saute till wilted.
Note: If using frozen spinach, thaw in microwave, then drain before adding.
Mix in tomatoes with their juice, drained beans, broth, pesto and soy sauce. Bring to a boil. Reduce heat to a slow simmer. Cook for 15 minutes. Add salt and fresh ground pepper to taste.
Serve immediately. Garnish with coarsely grated parmesan. Serve with crusty italian bread. This soup is even better the next day.

About this Recipe

Course/Dish: Bean Soups
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy