Spinach White Bean Soup

Spinach White Bean Soup

This plant-based soup is made using tons of fresh vegetables, beans and spices.

Easy recipeEasy Gluten free Wheat free Reduced sugar, diabetic friendlyLow fat, low sugar, diabetic friendly Freezable recipe Cheap as chickpeasKid recipe
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Preparation time

5 min

Cook time

30 min

Total time



  • soups-starters
  • lunches




  • 1L/4 cups vegan stock
  • 175g/1 cup white beans (eg cannellini), drained and rinsed
  • 2 garlic cloves, crushed
  • 1 white onion, finely diced
  • 1 russet potato, peeled and diced
  • 60g/2 cups fresh spinach
  • 1 tsp cumin
  • 1 tbsp olive oil
  • Salt and pepper, to taste


  1. Combine the olive oil and onion in a large pot and turn the stove on to medium heat. Sauté for three minutes, stirring frequently.
  2. Add the garlic and continue to cook for about one more minute.
  3. Add the vegetable broth, potato, beans, salt, pepper, and cumin. Bring to the boil.
  4. Turn to a low boil, cover and cook for about 30 minutes.
  5. Remove from the heat, add the spinach and let the soup cool slightly before using an immersion blender to bring the soup to a creamy and smooth consistency.


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