Cozy and warm White Bean Soup is an easy and classy dinner idea. You only need 9 ingredients and about 20 minutes of cook time. This spinach white bean soup is a crowd-pleasing healthy bean soup.
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Instant Pot soups are a game-changer when it comes to soup! No stirring or constant checking on it, and next thing you know, it’s ready to eat. This cannellini bean soup is one prime example!
I made this Instant Pot white bean soup for dinner the other night and it was incredible. Now, I share other cooking methods as well in case you don’t own a pressure cooker.
The variety of ingredients in this bean and potato soup leaves you with a colorful and hearty soup to enjoy on a cold day. Plus, this is a vegetarian and vegan soup.
I also share how to make this spinach bean soup in the slow cooker, Ninja Foodi, and stovetop in the printable recipe card.
🥣 Why You’ll Enjoy This Recipe
- Quick to prepare
- Reheats nicely
- Naturally Gluten-Free
- Vegan soup recipe
- A Vegetarian white bean soup
- Great for potlucks
- Ideal for busy weeknights
- Olive Oil
- Red Onion
- Minced Garlic
- Vegetable Broth
- White Beans
- Italian Seasoning
- Salt & Pepper
🥕 How To Make in Instant Pot
Step 1: Add the olive oil, onions, garlic, potatoes, vegetable stock, and carrots to the pot. Place the lid on the Instant Pot and set the valve to sealing.
Step 2: Cook on high pressure for 6 minutes and a quick release of pressure once done.
Step 3: Turn the Instant pot to the saute feature. Then mix in the beans, spinach, and seasoning, then cook for 4 minutes until the spinach has wilted. Add salt and pepper, serve, and enjoy!
Full directions and measurements are in the recipe card below.
👩🍳 Expert Tips
- The starch from the potatoes is what makes the broth thicker. If you omit the potatoes, you will need to add a cool water/cornstarch mixture to thicken it.
- To make the soup creamier, add in 1/3 cup of heavy cream or dairy supplement if vegan. It’s going to be rich and creamy!
- The white bean soup pairs nicely with some grated parmesan cheese on top and some crusty bread.
🥄 Recipe FAQs
Check out some of the common questions about this white bean spinach soup.
Sure! Kale is a nutritious option and cooks similar to spinach. You will need to follow the same directions and saute it until it’s wilted some, then you can indulge.
I prefer canned white beans because there isn’t anything I need to do with them. However, you can totally make dried beans if you would rather.
You will need to pre-cook them before adding them to the soup, or they won’t be done.
Let the soup cool down all the way and store it in an airtight container. It will last in the fridge for up to 4 days or in the freezer for up to 3 months.
When freezing, you will need to thaw it in the fridge overnight.
You can either place it in a microwave-safe bowl and heat it for a couple of minutes or heat it over medium heat in a saucepan.
Both are great options, so do whatever fits your schedule.
Yep! Add in cooked chicken, Italian sausage, or shredded turkey to get some extra protein.
Great northern beans or even cannellini beans are a great option when it calls for white beans. Use whichever pean you prefer in this soup.
You do not need to drain and rinse the beans. Just toss it in juice and all.
More Instant Pot Recipes
- Instant Pot Butter Beans
- Instant Pot Duo Crisp Air Fryer Potatoes
- Easy Instant Pot Sausage and Potatoes
- Pressure Cooker Cauliflower Leek Soup
- Instant Pot Scalloped Potatoes with Ham
- Homemade Chicken Soup with Chili and Lime
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White Bean Soup Ingredients
- 1 tablespoon olive oil
- ½ Red onion, chopped
- 2 Garlic cloves, minced
- 1 large potato, peeled and diced
- 2 Carrots, sliced
- 3 ½ Cups vegetable stock
- 1 Can white beans
- 1 ½ Cups baby spinach
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Start by adding your oil, diced onions, garlic, diced potatoes, carrots, and the vegetable stock in the Instant Pot.
- Close the lid and make sure the valve is set to sealing. Then do a high pressure for 6 minutes. Once the time is up do a quick release of pressure.
- Add in your white beans, Italian seasoning, and baby spinach. Turn the saute feature on and stir here and there, as it wilts the spinach leaves.
- Season with salt and pepper and then serve this white beans soup up.
Stovetop White Bean Soup
You will start by adding the oil, onion, and garlic to the pot. Turn on medium heat and saute for 2-4 minutes to soften the onions. Toss in your Italian seasoning, potatoes, and carrots along with the vegetable stock.
Cook for 20 minutes and check to ensure the potatoes have softened. Toss in the beans, spinach, and salt and pepper. Cook for a few minutes to wilt the spinach leaves. Season with salt and pepper and enjoy.
Ninja Foodi White Bean Soup
Follow the same instructions as the Instant Pot just use the pressure cooker lid and button, not the air fryer crisping lid.
Slow Cooker White Bean Soup
Add in all your ingredients except the spinach. Cook on low for 4-6 hours or high 2-3 hours. Then 5-10 minutes before eating, toss in the spinach leaves to wilt. Stir and serve.
- Add in 1/3-1/2 cup of heavy cream for a creamy version.
- If you want add in some ham or cooked bacon for meat if you want.
- Store this soup in the fridge or opt for freezing. The potatoes will soften but it will taste delicious.
- Swap the spinach leaves with kale if you would like.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 251Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 1049mgCarbohydrates: 45gFiber: 8gSugar: 4gProtein: 11g
This information is automatically calculated by third-party software, including but not limited to the Create or Bake Me Some Sugar. For accurate nutrition, I suggest running the ingredients in your own system to get a more accurate reading. Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
Let me know how you like this spinach bean soup!