Spinach White Bean Shamrock

There is something deeply comforting about a bowl of vivid green soup that tastes as nourishing as it looks. This Spinach and White Bean Shamrock Soup is exactly that—a vibrant, plant-powered blend of fresh baby spinach, creamy cannellini beans, broccoli, zucchini, leek, and a generous handful of parsley and chives, all simmered together in a light vegetable broth and puréed into a silky, soul-warming bowl. Ready in just 40 minutes, it is the kind of weeknight recipe that makes eating well feel effortless and joyful.

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The secret to this soup's stunning color and depth of flavor lies in layering. Aromatic onion, leek, celery, and garlic are gently sautéed in olive oil until soft and fragrant, building a savory base. Broccoli and zucchini join next, adding body and sweetness. The white beans bring a creamy richness that makes the finished soup feel indulgent without any dairy. A final addition of fresh spinach, parsley, and chives—wilted just briefly before blending—locks in that gorgeous emerald hue and a bright, herbaceous finish that a squeeze of lemon only amplifies.

Ingredients

• Fresh Vegetables
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 large leek (white and light green parts), sliced
  • 3 celery stalks, sliced
  • 2 cups broccoli florets
  • 1 small zucchini, diced
  • 5 cups fresh baby spinach (about 5 oz)
  • 1 cup fresh parsley leaves
  • 1/4 cup fresh chives, chopped (plus extra for garnish)
• Legumes
  • 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
• Liquids
  • 4 cups vegetable broth (gluten-free if needed)
  • 1 cup water
• Seasonings
  • 1/2 tsp dried thyme
  • 1/2 tsp ground black pepper
  • 1/2 tsp sea salt, or to taste
  • Juice of 1/2 lemon

Instructions

Step 1 — Sauté the aromatics

Heat olive oil in a large pot over medium heat. Add onion, leek, celery, and garlic; sauté for 5 minutes until softened and fragrant.

Step 2 — Add the green vegetables

Add broccoli and zucchini to the pot; cook for another 3 minutes, stirring occasionally.

Step 3 — Simmer with beans and broth

Add the 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.

Step 4 — Wilt the greens

Add spinach, parsley, and chives. Simmer for 2 more minutes until greens are wilted.

Step 5 — Blend until smooth

Remove from heat. Using an immersion blender (or in batches with a blender), purée the soup until smooth and creamy.

Step 6 — Season and finish

Stir in the lemon juice. Taste and adjust seasoning if needed.

Step 7 — Serve

Ladle into bowls and garnish with extra chives.

Zusatztipps für die Zubereitung

Um die schönste Farbe zu erhalten, solltest du die Suppe sofort nach dem Pürieren servieren oder rasch abkühlen und im Kühlschrank aufbewahren, da Spinat bei längerem Warmhalten etwas an seiner leuchtend grünen Farbe verliert. Verwende unbedingt frische Kräuter — Petersilie und Schnittlauch sind hier keine Dekoration, sondern wesentliche Geschmacksträger. Achte beim Kauf von Gemüsebrühe und Dosenbohnen darauf, dass die Produkte als glutenfrei zertifiziert sind, wenn die Suppe für Menschen mit Glutenunverträglichkeit gedacht ist.

Varianten und Anpassungen

Für eine besonders cremige Konsistenz kannst du vor dem Pürieren 1/4 Tasse Kokosmilch unterrühren oder nach dem Anrichten einen Klecks griechischen Joghurt (nicht vegan) hinzufügen. Wer eine stückigere Textur bevorzugt, püriert nur die Hälfte der Suppe und lässt den Rest grob. Für eine vegane Variante genügt es sicherzustellen, dass die verwendete Gemüsebrühe rein pflanzlich ist. Die Suppe lässt sich auch wunderbar als Vorspeise in kleinen Portionen reichen oder mit geröstetem glutenfreiem Brot zu einem vollwertigen Hauptgericht machen.

Serviervorschläge

Rinse produce, fill pots, and clean cookware easily with flexible spray options for everyday cooking tasks.

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Richte die Suppe in tiefen Schüsseln an und garniere großzügig mit frisch geschnittenem Schnittlauch. Ein Spritzer hochwertiges Olivenöl auf der Oberfläche verleiht der Suppe einen eleganten Glanz und ein nussiges Aroma. Serviere dazu knuspriges glutenfreies Brot, um die sämige Suppe bis auf den letzten Tropfen aufzunehmen. Für ein festlicheres Anrichten eignet sich auch ein Klecks Joghurt oder ein Hauch Chiliflocken als Kontrast zur milden, kräuterigen Basis.

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This Spinach and White Bean Shamrock Soup is proof that a nourishing, deeply satisfying meal doesn't require hours in the kitchen or a long list of complicated ingredients. With simple, honest produce and a handful of pantry staples, you can create a bowl of soup that is as beautiful to look at as it is delicious to eat. Whether you are making it for a quiet weeknight dinner, a light lunch, or a crowd-pleasing starter, this vivid green soup is sure to become a beloved regular in your recipe rotation. Ladle it up, breathe in the fresh herbal aroma, and enjoy every spoonful.

Recipe FAQ

→ What is the best way to prepare the vegetables for maximum flavor?

Sautéing onions, leek, celery, and garlic first enhances their natural flavors, creating a fragrant base before adding other vegetables and liquids.

→ Can I adjust the texture of the soup?

Yes, blending half the soup creates a chunkier texture while maintaining creaminess in the other half for a pleasant contrast.

→ Is there a way to make this soup creamier without dairy?

Adding coconut milk before blending will enrich the soup with natural creaminess while keeping it dairy-free and vegan.

→ What herbs complement the green vegetables in this dish?

Dried thyme, fresh parsley, and chives add herbal depth and freshness that balance well with the spinach and beans.

→ How can I ensure the soup remains gluten-free?

Use gluten-free vegetable broth and check canned bean labels to avoid any gluten contamination.