White Bean & Spinach Soup

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White Bean & Spinach Soup

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Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4


  • 1 tablespoon olive oil
  • 3 clove garlic
  • 1 medium onion
  • 1/2 teaspoon thyme, dried
  • 1/2 teaspoon basil, dried
  • 4 cup vegetable broth
  • 2 medium bay leaf
  • 1 cup water
  • 1 cup orzo, dry
  • 15 ounce cannellini (white kidney) beans, canned
  • 2 cup spinach
  • 1 medium lemon
  • 2 tablespoon parsley, fresh
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper, ground

Serve With

  • 2 medium banana
  • 4 medium rolls, dinner, wheat


  • Place a large stock pot over medium heat and add oil. Mince garlic and dice onion.
  • Once oil is hot, add garlic and onion; cook for 2-3 minutes until onion is translucent. Add thyme and basil; stir and cook for another minute.
  • Add broth, bay leaves and water; bring to a boil and then add orzo. Reduce heat and simmer for 10-12 minutes, or until orzo has softened.
  • Drain and rinse beans, then add to the pot along with the spinach. Cook for 2 minutes more or until heated through. Stir in the juice from the lemon, parsley, salt, and pepper.
  • Serve soup warm with fruit and rolls on the side.
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