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White Bean-Spinach Vegetable Soup

White Bean-Spinach Vegetable Soup

Julia Ann
Heart healthy soups are warming and nutritional addition to winter meals. An excellent way to meet protein, fiber, vitamins and minerals requirements.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Soup
Cuisine American
Servings 8 servings


  • 1 tablespoon olive oil
  • 1/4 cup yellow onion small chop
  • 3 garlic cloves minced
  • 1/4 cup red bell pepper small chop
  • 1/4 cup celery 1/2 inch slices
  • 1/4 cup carrot 1/2 inch slicesl
  • 1-2 cups cooked white potato chopped 1/2 inch
  • 2 cups cooked white navy beans drained or 16 ounce can of white beans, drained
  • 14 ounce can of diced tomatoes with juice
  • 1 teaspoon fresh ginger minced or grated
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 2 cups of chicken broth
  • 2/3 cups of water or more for thinner soup
  • 1 1/2 cup frozen spinach
  • salt and pepper to taste


  • Prepare the white/navy beans or use canned beans.
  • Cook the white potato, chop
  • Chop the vegetables, onion garlic, pepper celery, carrot, ginger.
  • Heat oil in large Dutch Oven or kettle.
  • Add onion, garlic, celery, and carrots.
  • Cook until onion in tender.
  • Pour in the beans.
  • Add tomatoes and juice.
  • Add potatoes.
  • Add ginger and seasonings.
  • Pour in broth and water.
  • Add the frozen spinach.
  • Bring to a boil; reduce heat and simmer.
  • Cook until thoroughly heated.


Recipe inspired from Hoosier Farmer, January-February 1998. Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes for your cooking experience.©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery.  cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® .All rights reserved.
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