White Bean Spinach Soup

Name: White Bean Spinach Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: European
Ingredients: 280 g Cooked white beans; 100 g Spinach; 100 g Carrot; 80 g Yellow onion; 600 ml Water; 15 ml Olive oil; 3 g Fine salt; 15 ml Lemon juice

White beans give this vegetable soup body without a separate thickener. A few crushed beans change the broth, while the rest stay whole beside carrot and spinach. Make it for a lunch that can come together from cooked beans and fresh greens. Add the spinach late, after the carrot has softened, so it does not spend the whole cooking time in the pot.

White bean and spinach soup with chopped green herbs in a blue bowl, with a bread roll alongside. — Representative photograph · White bean and spinach soup with garlic rosemary oil and a roll by Heidi De Vries · Source · CC BY 2.0. Full frame compressed as WebP without enlargement; same-photograph responsive copy supplied. Representative white bean and spinach soup. The source identifies garlic-rosemary oil and a bread roll, which are not part of this recipe. Carrot pieces and exact broth ingredients cannot be established from the photograph; follow the written ingredients, not the pictured serving extras. Not a photograph of a PANTRISORA kitchen trial.

European · Preparation time: 10 min · Cook time: 20 min · Total time: 30 min · 2 servings · Easy

Recipe timing and yield are estimates. This recipe has not been kitchen-tested.

Ingredients

280 g Cooked white beans
100 g Spinach
100 g Carrot
80 g Yellow onion
600 ml Water
15 ml Olive oil
3 g Fine salt
15 ml Lemon juice

Allergens listed for these ingredients · None identified. Check package labels.

Step-by-Step Instructions

Dice onion and carrot finely. Soften them in oil in a pot for five minutes.
Add white beans, water and salt. Simmer until the carrot is tender, then crush some beans against the pot to thicken the broth.
Fold in washed spinach and simmer until wilted. Finish with lemon juice and ladle into bowls.

Official food storage reference

Equipment

Kitchen scale, measuring jug, knife, cutting board, saucepan or pot sized for the ingredients, mixing bowl, spatula or spoon.

Storage

Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.

For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.

FDA handling and storage conditions

Ingredient substitution

Fully cooked drained chickpeas can replace 280 g white beans by drained weight, but mash more of them for body because their texture is firmer. This does not apply to dry chickpeas.

Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.

Ingredient substitution principles (Colorado State University Extension)

Cooking Tips

Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.

FAQ

Can I change the serving count?

Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.

Is this an exact photograph of this recipe?

Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.