Italian White Bean Spinach Soup

Italian spinach soup with white beans, carrots, Parmesan, and fresh spinach in a savory broth.

Italian White Bean Spinach Soup

This Italian Spinach Soup is hearty, cozy, and packed with tender white beans, fresh spinach, vegetables, and Parmesan in a flavorful broth. It’s an easy, restaurant-worthy soup that comes together in just 40 minutes!

Prep Time10

Cook Time30

Total Time40

Course: Soup recipes

Cuisine: Italian/American

Keyword: spinach soup, white bean spinach soup

Servings:

Author: Tatiana

Ingredients

2 tablespoons extra virgin olive oil plus more for serving
1 medium yellow onion diced (about 1 cup)
2 medium carrots diced (about 1 cup)
2 celery ribs diced (about ¾ cup)
4 garlic cloves minced
1 tablespoon tomato paste
1 teaspoon dried oregano
¼ teaspoon red pepper flakes optional
6 cups low-sodium chicken or vegetable broth
2 15-ounce cans white beans such as cannellini or Great Northern, drained and rinsed
1 Parmesan rind optional
¼ teaspoon salt plus more to taste
½ teaspoon freshly ground black pepper
6-8 ounces fresh baby spinach
½ cup freshly grated Parmesan cheese plus more for serving
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley or basil

Instructions

Sauté the vegetables: Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery and cook for 6–7 minutes, stirring occasionally, until softened.
Add the aromatics: Stir in the garlic, tomato paste, oregano, and red pepper flakes. Cook for about 1 minute, stirring frequently, until fragrant and the tomato paste darkens slightly.
Simmer: Add the broth, white beans, Parmesan rind, salt, and black pepper. Bring to a boil, then reduce the heat and simmer uncovered for 15–20 minutes.
Make the broth creamy: Scoop out about ½ cup of the beans along with a little broth. Mash well with a fork, then stir back into the soup. This naturally gives the broth more body without adding cream.
Add the spinach: Stir in the fresh spinach and cook for 1–2 minutes, just until wilted.
Finish: Remove and discard the Parmesan rind. Remove the soup from the heat or reduce the heat to very low. Stir in the grated Parmesan, lemon juice, and parsley.
Taste and adjust the salt, pepper, or lemon juice as needed. Ladle into bowls and finish with extra Parmesan, freshly cracked black pepper, and a drizzle of extra virgin olive oil.

Notes

White beans: Cannellini are our first choice because they're creamy yet hold their shape well. Great Northern beans are an excellent substitute, and navy beans will also work.

Don't overcook the spinach: Add it during the last couple of minutes so it stays vibrant and fresh.

Parmesan rind: It's optional, but we highly recommend it. It adds wonderful savory depth to the broth as it simmers.

For a thicker soup: Mash a little more of the beans. For a brothier soup, leave all the beans whole.

Salt at the end: Broth, canned beans, Parmesan, and the Parmesan rind can all add salt, so taste before adding more.

Storage: Refrigerate leftovers in an airtight container for up to 4 days. The flavor is actually even better the next day.

Nutrition