Creamy Spinach and Leek White Bean Soup: A Hearty and Healthy Delight

Looking for a comforting and nutritious soup that’s easy to make? This creamy spinach and leek white bean soup is the perfect choice! Packed with fresh vegetables, protein-rich white beans, and a touch of creaminess, this soup is both satisfying and good for you. It’s a fantastic weeknight dinner option, a flavorful lunch, or even a light and healthy starter for a larger meal. This recipe is also easily adaptable to be vegan or vegetarian.

This soup is a great way to incorporate more leafy greens and legumes into your diet. Spinach is a nutritional powerhouse, loaded with vitamins, minerals, and antioxidants. Leeks add a delicate onion flavor and a boost of fiber. White beans are an excellent source of plant-based protein and fiber, making this soup incredibly filling and beneficial for your digestive health.

Why You’ll Love This Soup

• Healthy and Nutritious: Packed with vitamins, minerals, and fiber.
• Easy to Make: Simple ingredients and straightforward instructions.
• Delicious Flavor: A harmonious blend of spinach, leeks, and white beans.
• Versatile: Adaptable to vegan and vegetarian diets.
• Comforting: Perfect for a cozy night in.
• Affordable: Uses inexpensive and readily available ingredients.
• Freezable: Makes a great make-ahead meal.

Ingredients You’ll Need

• Olive Oil: For sautéing the vegetables.
• Leeks: Provide a mild onion flavor. Make sure to clean them thoroughly, as they can often contain dirt between the layers.
• Garlic: Adds a pungent and aromatic flavor.
• Vegetable Broth (or Chicken Broth): Forms the base of the soup. Use vegetable broth to keep the recipe vegetarian or vegan.
• Canned White Beans (Cannellini or Great Northern): Provide protein and creaminess. Rinse and drain them before adding to the soup.
• Fresh Spinach: Adds a vibrant green color and tons of nutrients.
• Heavy Cream (or Coconut Milk): For added richness and creaminess. Use coconut milk for a vegan alternative.
• Lemon Juice: Brightens the flavors and adds a touch of acidity.
• Salt and Pepper: To taste.
• Optional Garnishes: Crusty bread, grated Parmesan cheese, a swirl of olive oil, red pepper flakes.

Detailed Instructions

Follow these step-by-step instructions to create the perfect spinach and leek white bean soup:

Step 1: Prepare the Leeks and Garlic

Leeks can be notoriously dirty, so it’s important to clean them properly. To do this, cut off the dark green tops (you can save these for making vegetable broth!). Then, slice the leeks lengthwise and rinse them thoroughly under cold running water, separating the layers to remove any dirt or grit. Chop the cleaned leeks into thin slices.

Mince the garlic cloves. Set aside the prepared leeks and garlic.

Step 2: Sauté the Leeks and Garlic

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced leeks and cook until they are softened and translucent, about 5-7 minutes. Be careful not to brown them. Stir frequently to prevent sticking.

Add the minced garlic to the pot and cook for another minute, until fragrant. Be careful not to burn the garlic, as it will become bitter. Stir constantly.

Step 3: Add Broth and Beans

Pour in the vegetable broth (or chicken broth) into the pot. Bring the mixture to a simmer.

Rinse and drain the canned white beans. Add them to the pot.

Reduce the heat to low, cover the pot, and let the soup simmer for 15-20 minutes. This allows the flavors to meld together beautifully.

Step 4: Add Spinach and Cream

Add the fresh spinach to the pot. Stir until the spinach wilts, which should only take a minute or two. If you are using large spinach leaves, you may want to roughly chop them before adding them to the soup.

Stir in the heavy cream (or coconut milk for a vegan option). Heat through gently, being careful not to boil. Boiling the soup after adding the cream can cause it to curdle.

Step 5: Blend the Soup (Optional)

For a smoother, creamier soup, use an immersion blender to partially or fully blend the soup. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender. Be sure to vent the blender lid to prevent pressure from building up. Alternatively, you can leave the soup chunky for a more rustic texture.

Step 6: Season and Serve

Stir in the lemon juice. Season the soup with salt and pepper to taste. Remember that the saltiness of the broth can vary, so start with a little salt and add more as needed.

Serve the soup hot, garnished with your favorite toppings. Some suggestions include crusty bread, grated Parmesan cheese (omit for vegan), a swirl of olive oil, and a sprinkle of red pepper flakes.

Tips and Variations

• Make it Vegan: Substitute the heavy cream with coconut milk and ensure you are using vegetable broth.
• Add More Vegetables: Consider adding other vegetables like carrots, celery, or zucchini to the soup. Sauté them along with the leeks and garlic.
• Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.
• Use Different Beans: Navy beans or cannellini beans work well in this soup.
• Add Herbs: Fresh herbs like thyme, rosemary, or parsley can add extra flavor. Add them during the last few minutes of cooking.
• Make it Ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually develop more as it sits.
• Freezing Instructions: Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Leave some space at the top, as the soup will expand when frozen. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
• For a Thicker Soup: Use an immersion blender to puree a larger portion of the soup, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last few minutes of cooking.
• To Thicken Without Cream: Puree about 1 cup of the soup, then return it to the pot. This will create a naturally thickened and creamy texture.

Serving Suggestions

This soup is delicious on its own, but it also pairs well with:

• Crusty Bread: For dipping and soaking up the delicious broth.
• Grilled Cheese Sandwich: A classic and comforting combination.
• Salad: A light and refreshing salad complements the richness of the soup.
• Roasted Vegetables: Adds another layer of flavor and texture.

Nutritional Information (Approximate)

(Per serving, based on using heavy cream):

• Calories: Approximately 300-350
• Protein: 15-20g
• Fat: 20-25g
• Carbohydrates: 25-30g
• Fiber: 8-10g

*Note: Nutritional information is an estimate and may vary depending on the specific ingredients and quantities used.

Printable Recipe Card

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Enjoy!

This creamy spinach and leek white bean soup is a delightful and nourishing meal that’s perfect for any time of year. We hope you enjoy making and eating it as much as we do! Let us know in the comments if you tried the recipe and how it turned out.