White Bean Soup

White Bean Soup with spinach is an easy and delicious dinner. White beans, carrots, spinach, and more all in one healthy soup recipe.

Course Dinner

Cuisine American

Keyword bean soup, canennili bean soup, how to make spinach bean soup recipe, instant pot bean soup, instant pot soup, ninja foodi bean soup, ninja foodi soup, northern bean soup, spinach bean soup, spinach white bean soup, stovetop soup, vegan soup, vegetarian bean soup, vegetarian soup, white bean soup

Prep Time 5

Cook Time 15

Total Time 20

Servings -6 servings

Calories 251kcal

Author Kelsey

Equipment

Ingredients

Supplies Needed

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

Instructions

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.

Notes

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.

Nutrition