White Bean and Spinach Soup

This is one of our favorite winter soups. It’s very quick and easy to make and so satisfying and healthy.

White Bean Soup with Spinach

Serving Size: 4


  • 1 large onion, chopped
  • 2-3 medium carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon cooking oil
  • 4 cups vegetable bouillon
  • 1 15 ounce can white beans, drained
  • pinch Italian herbs
  • large handful baby leaf spinach, washed and spun dried
  • to taste salt, pepper and cayenne


  1. Peel and chop the carrots.
  2. Chop the celery.
  3. Chop the onion.
  4. Mince the garlic.
  5. Heat the oil in a large soup pot.
  6. Add the carrots and sauté until softened.
  7. Add the celery and onions and continue to sauté.
  8. When the celery has become softened and the onion glassy, add the vegetable bouillon.
  9. Add the garlic.
  10. Drain the liquid from the beans and add to the cooking soup.
  11. Add the Italian seasonings.
  12. Shortly before you are ready to serve, add the spinach and cook until just wilted.
  13. Season to taste with salt and pepper and perhaps some cayenne.
  14. Optionally you can add some nutritional yeast or vegan Parmesan.