Spinach White Bean Shamrock (Print View)

A nourishing blend of spinach, white beans, and green vegetables in a creamy soup.

# Components:

→ 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
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

# Method:

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

# Expert Advice:

01 -
  • Naturally vegetarian and gluten-free — wholesome for a wide range of dietary needs.
  • Ready in 40 minutes — a quick 15-minute prep and 25-minute cook time make it ideal for busy evenings.
  • Packed with plant protein and fiber — white beans and spinach team up to keep you satisfied.
  • Beautifully vibrant color — the brilliant green hue comes entirely from real, whole vegetables.
  • Endlessly adaptable — easy to make vegan, creamier, or chunkier depending on your preference.
02 -
  • Don't overcook the greens — add spinach, parsley, and chives only in the last 2 minutes to preserve their bright color and fresh flavor.
  • Blend carefully when hot — if using a countertop blender, fill it no more than halfway and hold the lid firmly to avoid steam pressure build-up.
  • Adjust consistency — if the soup is too thick after blending, stir in a splash of warm water or broth until you reach your desired texture.
  • Lemon is essential — the juice of half a lemon added at the end lifts and brightens all the flavors; don't skip it.
  • Check your labels — if serving to anyone with gluten sensitivity, verify that your vegetable broth and canned beans are certified gluten-free.
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