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Lemon white bean soup with wilted spinach and diced carrot in an ivory bowl

Lemon White Bean Soup with Spinach

A lemony white bean and spinach soup thickened by mashing a small portion of the beans, with tender carrot and a light vegetable broth.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mediterranean-inspired
Servings 3

Equipment

  • 1 Medium saucepan and potato masher

Ingredients
  

  • 480 g drained cooked white beans rinsed
  • 1 tablespoon olive oil
  • 1 small onion about 120 g, finely diced
  • 1 carrot about 100 g, cut into 5 mm dice
  • 2 cloves garlic minced
  • 1/2 teaspoon dried thyme
  • 750 ml vegetable stock check salt and allergen labels
  • 100 g baby spinach washed and drained
  • 2 tablespoons fresh lemon juice add gradually to taste
  • 1/2 teaspoon fine salt reduce for salty stock
  • 1/4 teaspoon black pepper

Instructions
 

  • Rinse and drain the cooked beans. Finely dice the onion and cut the carrot into 5 mm pieces. Mince the garlic, wash and drain the spinach, and measure the stock. Keep the lemon juice separate until the end.
    Drained white beans, diced onion and carrot, minced garlic, spinach and lemon prepared for soup
  • Heat the olive oil in a medium saucepan over medium heat. Cook the onion and carrot for about 6 minutes, stirring, until the onion softens. Stir in the garlic and thyme for 30 seconds without browning the garlic.
    Onion and carrot softened in olive oil with minced garlic in a cream saucepan
  • Add the beans and vegetable stock. Simmer gently for about 10 minutes until the carrot is tender. Mash a small portion of the beans against the side of the saucepan, leaving most whole. Stir and simmer for 2 more minutes.
    A potato masher thickening simmered white beans and carrot in vegetable broth
  • Stir in the spinach and cook for 1–2 minutes until wilted. Remove from the heat and gradually add the lemon juice, salt and pepper. Taste a cooled spoonful and adjust. Divide between three bowls and serve promptly.
    Lemon juice added to white bean soup after folding in spinach

Notes

Use fully cooked beans, not dry beans. Mash before adding spinach, and add a splash of stock if the soup thickens too much. Check stock labels for allergens.
Refrigerate promptly in shallow containers, use within 3–4 days at 40°F (4°C) or below, and reheat throughout to 165°F (74°C). Generated images illustrate the method; no personal kitchen test is claimed.
Keyword lemon white bean soup