Spinach White Bean Shamrock (Printer View)

A vibrant blend of spinach, white beans, and green vegetables for a cozy, healthy 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 (cannellini or great northern), drained and rinsed

→ Liquids

12 - 4 cups vegetable broth (gluten-free if needed)
13 - 1 cup water

→ Seasonings

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

# Method Steps:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, sliced leek, celery, 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 to ensure even cooking.
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 fresh spinach, parsley, and chives. Simmer for 2 more minutes until greens are wilted.
05 - Remove from heat. Using an immersion blender, purée the soup until smooth and creamy, or process in batches using a countertop blender.
06 - Stir in lemon juice. Taste and adjust seasoning with additional salt and pepper as needed.
07 - Ladle into bowls and garnish with additional fresh chives.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, making weeknight dinners feel less like a chore and more like a win.
  • The creamy texture happens naturally from blending, no heavy cream required, so you feel genuinely good eating it.
  • One pot means minimal cleanup, which honestly matters as much as the flavor some nights.
02 -
  • Don't skip rinsing your canned beans—it sounds like an extra step but it genuinely changes how clean and bright the finished soup tastes.
  • Add the fresh greens at the very end; if you blend them from the start, the soup turns a dull khaki color instead of that gorgeous spring green that makes people smile when you ladle it.
03 -
  • If your soup tastes flat after blending, it's probably because the heat muted the seasonings—taste and adjust before serving, and you'll be amazed at how a tiny bit more salt or lemon brings everything back to life.
  • Use an immersion blender directly in the pot instead of transferring to a blender, and you'll have one less thing to wash and less risk of hot soup splashing everywhere.
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