Spinach White Bean Shamrock (Print View)

A vibrant green soup with spinach, white beans, and fresh vegetables, ideal for a wholesome meal.

# What You’ll Need:

→ Fresh Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 large leek (white and light green parts), sliced
05 - 3 celery stalks, sliced
06 - 2 cups broccoli florets
07 - 1 small zucchini, diced
08 - 5 cups fresh baby spinach
09 - 1 cup fresh parsley leaves
10 - 1/4 cup fresh chives, chopped

→ Legumes

11 - 1 can (15 ounces) white beans, drained and rinsed

→ Liquids

12 - 4 cups vegetable broth
13 - 1 cup water

→ Seasonings

14 - 1/2 teaspoon dried thyme
15 - 1/2 teaspoon ground black pepper
16 - 1/2 teaspoon sea salt
17 - Juice of 1/2 lemon

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, sliced leek, celery stalks, and minced garlic; sauté for 5 minutes until softened and fragrant.
02 - Add broccoli florets and diced zucchini to the pot; cook for another 3 minutes, stirring occasionally.
03 - Add white beans, vegetable broth, water, dried thyme, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer uncovered for 12 minutes until vegetables are tender.
04 - Add spinach, parsley, and chives. Simmer for 2 minutes until greens are wilted.
05 - Remove from heat. Using an immersion blender, purée the soup until smooth and creamy.
06 - Stir in lemon juice. Taste and adjust seasoning if needed.
07 - Ladle into bowls and garnish with additional fresh chives.

# Expert Advice:

01 -
  • Ready in 40 minutes — just 15 minutes of prep and 25 minutes of cooking stand between you and a stunning bowl of green soup.
  • Naturally vegetarian and gluten-free — no substitutions needed, just wholesome plant-based ingredients from start to finish.
  • Packed with plant protein and fiber — white beans and a rainbow of vegetables make every serving genuinely satisfying and nutritious.
  • Silky smooth texture — blending transforms humble vegetables into a luxuriously creamy soup without any cream at all.
  • Deeply versatile — serve it as a starter, a light main, or meal-prep it for the week; it stores and reheats beautifully.
02 -
  • Boost the creaminess — stir in 1/4 cup coconut milk or a dollop of Greek yogurt (non-vegan) before blending for an even silkier texture.
  • Keep it vegan — ensure your vegetable broth is fully plant-based and check canned bean labels for any hidden additives.
  • Prefer it chunky? — blend only half the soup and stir it back in for a heartier, more rustic bowl.
  • Check your labels — if you are strictly gluten-free, verify that your store-bought broth and canned beans carry a certified gluten-free mark to avoid cross-contamination.
  • Serve with style — a swirl of good olive oil and a few extra chive snips on top transform a simple bowl into something truly special.
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