Pin This Spinach and White Bean Shamrock Soup is a vibrant, nourishing green bowl packed with spinach, white beans, and a medley of green vegetables. It is the perfect choice for a cozy, healthy meal that feels both indulgent and restorative.
Pin The combination of leeks, celery, and garlic creates a fragrant aromatic base, while the addition of fresh parsley and chives adds a bright, herbal finish. By blending the white beans directly into the broth, you achieve a naturally creamy consistency without the need for heavy dairy.
Ingredients
- 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)
- 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
- 4 cups vegetable broth (gluten-free if needed)
- 1 cup water
- 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
- 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 broccoli and zucchini to the pot; cook for another 3 minutes, stirring occasionally.
- Step 3
- 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
- Add spinach, parsley, and chives. Simmer for 2 more minutes until greens are wilted.
- Step 5
- Remove from heat. Using an immersion blender (or in batches with a blender), purée the soup until smooth and creamy.
- Step 6
- Stir in the lemon juice. Taste and adjust seasoning if needed.
- Step 7
- Ladle into bowls and garnish with extra chives.
Zusatztipps für die Zubereitung
For extra creaminess, add 1/4 cup coconut milk or a dollop of Greek yogurt (if not vegan) before blending. This enhances the velvety texture of the vegetable purée.
Varianten und Anpassungen
To make this soup vegan, ensure your vegetable broth is plant-based. For a chunkier texture, try blending only half the soup, leaving some whole beans and vegetable pieces intact.
Serviervorschläge
Serve this soup warm with a side of crusty gluten-free bread or a simple swirl of high-quality olive oil. It is also delicious with a sprinkle of extra fresh chives on top.
Pin With 10g of protein and 32g of carbohydrates per serving, this soup is as balanced as it is beautiful. Enjoy this nourishing green meal as a light lunch or a comforting dinner.
Recipe Questions & Answers
- → What type of beans are best for this soup?
Cannellini or great northern white beans work well, providing a creamy texture and mild flavor that complements the greens.
- → Can I use frozen spinach instead of fresh?
Yes, frozen spinach can be used but drain excess water to maintain the soup's consistency and vibrant taste.
- → How can I make the soup creamier without dairy?
Adding coconut milk before blending enhances creaminess while keeping it dairy-free and vegan-friendly.
- → Is it possible to prepare the soup in advance?
Absolutely, the soup keeps well refrigerated for up to 3 days and flavors often develop further when reheated.
- → What garnishes complement this green soup?
Chopped fresh chives or a swirl of olive oil adds fresh herbaceous notes and a lovely finish.
- → Can I substitute vegetable broth with water?
Using water is possible but broth enhances depth and richness; consider adding extra herbs to boost flavor.
