High-Fiber, High-Protein Creamy Spinach White Bean Soup Recipe (6 Ingredients, 15 Minutes) High Protein Recipes High Fiber Recipes Soups Vegetarian Vegan Dinner Budget Recipes Gluten-free

Last year my family had a soup-er Christmas Eve. We all made pots of homemade soup and enjoyed soup flights along with cornbread. I made creamy taco soup and my favorite creamy Italian Parmesan sausage soup. But, having a vegetarian daughter and a vegan son, I needed one more soup that both of them could eat. Enter this simple six-ingredient creamy spinach and white bean soup recipe that is vegan, vegetarian, quick, easy and so tasty. Not to mention that it's healthy because of the health benefits of spinach and the health benefits of white beans.

To make this high-fiber and high-protein vegan soup recipe you will need just six simple ingredients. Here is your shopping list: olive oil, garlic, canned white beans, vegetable broth, fresh spinach and lemons for juicing. The soup cooks up in less than 10 minutes on the stovetop.

If you don't care if this soup is vegan, you could use chicken broth. I used cannellini beans, but you could also use great northern beans or navy beans.

Serve this non-dairy, gluten-free creamy white bean soup for lunch or dinner with your favorite side dishes. Add a salad and cornbread or a loaf of Italian or French bread for a complete, healthy meal everyone will enjoy.

Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6

Ingredients

• 1/4 cup olive oil
• 5 cloves garlic, minced, grated or pressed
• 45 ounces (3 cans) white beans, drained and rinsed (see Recipe Notes)
• 2 cups (1 can) vegetable broth
• 5 ounces (1 bag) baby spinach
• 2 tablespoons lemon juice

Here's how to make it: 

1. Heat the olive oil in a dutch oven or soup pot. Add the garlic and cook, stirring, for 30 seconds.
2. Add the beans. Season with black pepper and salt, to taste. Cook, stirring, about 1 minute.
3. Add the vegetable broth and bring to a simmer.
4. Add the spinach and cook, stirring, until wilted. (You could use kale or your favorite greens instead of spinach.)
5. Remove half of the soup from the pot.
6. Use an immersion blender to blend the soup in the pot. (If you don't have an immersion blender, puree half the soup in a regular blender. Be careful when putting hot liquids into the blender!)
7. Put the reserved half of the soup back into the pot.
8. Add the lemon juice.
9. Taste and add more salt, black pepper or lemon juice, if needed. Serve hot. Store the soup in an airtight container in the fridge. Reheat over low in a saucepot on the stove or in the microwave.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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