Easy Creamy Spinach & White Bean Soup – 20 Minutes Vegan Meal

This creamy spinach and white bean soup has become a go-to meal when I want something warm, filling, and fast. It’s simple, made with pantry staples, and loaded with plant-based protein. Plus, it blends into a velvety texture that tastes far more indulgent than it really is.

Why This Spinach and White Bean Soup Works

• Quick and easy: Ready in about 20 minutes.
• Nutrient-rich: Full of fiber, protein, and greens.
• Pantry-friendly: Uses canned beans, broth, and dried herbs.
• Naturally creamy: Coconut milk and blended beans make it smooth without any dairy.

Spinach and White Bean Soup Ingredients

• 1 tablespoon olive oil
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 2 cans (15 oz each) white beans, drained and rinsed
• 2 cups vegetable broth
• 2 cups fresh spinach
• 1/2 cup full-fat coconut milk
• Juice of 1/2 lemon (optional)

Spinach and White Bean Soup Instructions

1. Saute aromatics: Heat olive oil in a large pot over medium heat. Add onion and cook until soft (about 5 minutes). Add garlic, thyme, oregano, salt, and pepper. Cook for 1 more minute.
2. Add beans and broth: Stir in beans and broth. Bring to a simmer.
3. Blend: Use an immersion blender to blend until smooth. Or transfer to a blender in batches and return to pot.
4. Add spinach and coconut milk: Stir in spinach and cook until wilted (about 2–3 minutes). Stir in coconut milk and lemon juice, if using. Taste and adjust seasoning.
5. Serve: Ladle into bowls and garnish with a swirl of coconut cream or fresh herbs if you like.

Optional Add-Ins

• Crushed red pepper for heat
• A chopped potato for thicker texture
• Fresh basil or parsley for a brighter finish

Storage Tips

• Keeps in the fridge for up to 4 days
• Freezes well for up to 2 months
• Great for meal prep lunches or dinner on busy nights

Final Thought

This soup proves you don’t need a long list of ingredients to make something satisfying. It’s cozy, creamy, and comforting without being heavy and it comes together in the time it takes to clean up the kitchen. Perfect for busy weeknights, meal prep Sundays, or anytime you need a quick dose of healthy comfort.

Adam Parker

Creamy Spinach and White Bean Soup

This creamy spinach and white bean soup is a fast, protein-rich meal made with pantry staples and fresh greens. Velvety smooth and naturally dairy-free thanks to coconut milk, it’s perfect for busy weeknights or cozy lunches.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 4 bowls

Course: Soup

Cuisine: Vegan

Calories: 285

Ingredients Equipment Method Notes

Ingredients

  

• 1 tbsp olive oil
• 1 small onion, chopped
• 3 garlic cloves, minced
• 0.5 tsp dried thyme
• 0.5 tsp dried oregano
• 0.5 tsp salt (adjust to taste)
• 0.25 tsp black pepper
• 2 cans (15 oz each) white beans, drained and rinsed
• 2 cups vegetable broth
• 2 cups fresh spinach
• 0.5 cup full-fat coconut milk
• 0.5 juice of 1/2 lemon (optional)

Equipment

• large pot
• cutting board
• knife
• immersion blender or regular blender
• serving bowls

Method

 

1. Heat olive oil in a large pot over medium heat. Add onion and cook until soft (about 5 minutes). Add garlic, thyme, oregano, salt, and pepper. Cook for 1 more minute.
2. Stir in beans and broth. Bring to a simmer.
3. Use an immersion blender to blend until smooth. Or transfer to a blender in batches and return to pot.
4. Stir in spinach and cook until wilted (about 2–3 minutes). Stir in coconut milk and lemon juice, if using. Taste and adjust seasoning.
5. Ladle into bowls and garnish with a swirl of coconut cream or fresh herbs if you like.

Notes

For extra depth, sauté a chopped carrot or celery stalk with the onion. Want more texture? Blend only half the soup and leave the rest chunky. Optional lemon juice brightens the flavor just before serving.

Customize with red pepper flakes, fresh herbs, or a handful of baby kale in place of spinach.