Spinach and White Bean Soup

A spoon lifted out of a bowl of white bean and spinach soup.

5 from 3 votes

Savor the simple tastes of Spinach and White Bean Soup, a hearty soup that combines tender spinach leaves with soft white beans in a flavorful broth. This soup can easily be made in the Instant Pot or on the stove top.

Prep Time10

Cook Time20

Total Time30

Course: Soups

Cuisine: American

Keyword: instant pot spinach and white bean soup, pressure cooker spinach and white bean soup, soup with spinach and white beans, soup with white beans and spinach, spinach and white bean soup, white bean and spinach soup, white beans and spinach soup

Servings: servings

Calories: 155kcal

Author: Dana

Equipment

Ingredients

1 tablespoon olive oil
1 15 ounce can Great Northern Beans drained
2 garlic cloves minced
1 onion diced
4 cups vegetable broth
¼ cup Jasmine rice rinsed *
1 teaspoon parsley
1 teaspoon lemon juice
1 teaspoon dried thyme
1 teaspoon dried basil
¾ teaspoon salt
½ teaspoon black pepper
2 bay leaves
2 cups spinach

Instructions

Stovetop Spinach and White Bean Soup

Heat the olive oil in a large pot over high heat.
Add the diced onion and saute until the onions are translucent.
Stir in the minced garlic, parsley, thyme, and basil, until fragrant, about 30 seconds.
Add in the vegetable broth and fresh lemon juice and bring the mixture to a simmer.
Drain and rinse the cans of beans then add the beans and rice and season with salt and pepper.
Top with the bay leaves.
Reduce the heat to a low simmer over medium heat, cover, and cook for 15 minutes.
Remove the lid, remove each bay leaf, and stir in the fresh spinach.
Serve with extra spinach and Parmesan cheese if desired.

Instant Pot Spinach and White Bean Soup

Set the Instant Pot to Saute and add in the olive oil.
Add the diced onion and the garlic. Saute until fragrant and the onions are translucent.
Pour in the vegetable broth and lemon juice.
Deglaze the pot to remove any stuck-on bits from the bottom of the liner.
Rinse the rice and add it to the pot.
Pour in the drained beans.
Top off with parsley, thyme, basil, salt, and pepper.
Place two bay leaves on top.
Close the lid and pressure cook on HIGH pressure using MANUAL/PRESSURE COOK for 4 minutes.
Allow the pressure cooker to naturally release pressure for 10 minutes.
Carefully remove the lid away from the face.
Discard the bay leaves.
Set the pot to saute and add in the spinach.
Saute until the spinach begins to wilt, press cancel.
Serve with Parmesan if desired.

Notes

Rinse the rice before adding it to the pot. It helps get rid of the gummy texture that rice sometimes has when pressure-cooked and cooked on the stovetop.

* Brown rice substitute- Pressure cooker directions - Pressure cook on HIGH/PRESSURE COOK setting for 13 minutes instead of 4 minutes. Allow the same 10-minute natural release and proceed with the recipe as normal.

Nutrition