Spinach White Bean Shamrock (Printable)

A vibrant blend of spinach, white beans, and fresh greens for a nourishing, comforting meal.

# What You'll Need:

→ Fresh Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 large leek (white and light green parts), sliced
05 - 3 celery stalks, sliced
06 - 2 cups broccoli florets
07 - 1 small zucchini, diced
08 - 5 cups fresh baby spinach
09 - 1 cup fresh parsley leaves
10 - 1/4 cup fresh chives, chopped

→ Legumes

11 - 1 can (15 ounces) white beans (cannellini or great northern), drained and rinsed

→ Liquids

12 - 4 cups vegetable broth
13 - 1 cup water

→ Seasonings

14 - 1/2 teaspoon dried thyme
15 - 1/2 teaspoon ground black pepper
16 - 1/2 teaspoon sea salt
17 - Juice of 1/2 lemon

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, sliced leek, celery, and minced garlic; sauté for 5 minutes until softened and fragrant.
02 - Add broccoli florets and diced zucchini to the pot; cook for 3 minutes, stirring occasionally.
03 - Add drained 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.
04 - Add fresh spinach, parsley, and chives; simmer for 2 minutes until greens are wilted.
05 - Remove from heat. Using an immersion blender or in batches with a countertop blender, purée the soup until smooth and creamy.
06 - Stir in lemon juice. Taste and adjust seasoning as needed.
07 - Ladle into bowls and garnish with fresh chives.

# Expert Suggestions:

01 -
  • It comes together in under 40 minutes, so you can have a restaurant-quality soup on a weeknight without the stress.
  • The creamy texture from blended white beans means you get richness without heavy cream or dairy.
  • One pot, endless customization—add more greens, swap vegetables around, or make it chunkier if you prefer texture over silk.
02 -
  • Don't skip rinsing your canned beans; the starchy liquid can make your soup gummy and less refined.
  • Add the lemon juice at the very end, not during cooking—acid breaks down the chlorophyll and turns your beautiful green soup a muddy olive color.
  • If you have an immersion blender, use it; it's faster, easier, and you maintain more control over the texture than batching in a blender.
03 -
  • If you want extra creaminess without dairy, stir in a quarter cup of coconut milk right before serving—it won't change the flavor but will make it silkier.
  • Keep your lemon at room temperature before juicing; it yields more liquid than a cold lemon, and you get maximum brightness in the soup.
  • Taste as you go with the seasoning; white beans can be bland, so give yourself permission to be generous with salt.
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