Spinach White Bean Shamrock Soup (Printable)

Delight in a creamy green soup packed with spinach, white beans and fresh seasonal vegetables.

# 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, gluten-free
13 - 1 cup water

→ Seasonings

14 - 1/2 teaspoon dried thyme
15 - 1/2 teaspoon ground black pepper
16 - 1/2 teaspoon sea salt, or to taste
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, sea salt, and ground black pepper. Bring to a gentle boil, then reduce heat and simmer uncovered for 12 minutes until vegetables are tender.
04 - Add fresh spinach, parsley leaves, and chopped chives; simmer for 2 minutes until greens are wilted.
05 - Remove from heat. Using an immersion blender, purée the soup until smooth and creamy. Alternatively, blend in batches using a countertop blender.
06 - Stir in lemon juice. Taste and adjust seasoning with additional salt and pepper as needed.
07 - Ladle into bowls and garnish with additional fresh chives.

# Expert Hints:

01 -
  • It tastes like restaurant-quality comfort, but comes together faster than you'd expect—pure weeknight magic.
  • The creaminess comes entirely from blending, so there's no heavy cream hiding in the bowl, yet it feels indulgent and whole.
  • You can make it vegan, gluten-free, or adjust the texture exactly how you like it without fussing.
02 -
  • Don't add the spinach and parsley until the very end—if they cook too long, they lose their bright green color and the soup turns army-colored, which tastes fine but looks defeated.
  • Tasting and seasoning as you go changes everything; this soup is forgiving, so sample it and trust your palate more than you trust a recipe.
03 -
  • If you prefer a chunkier texture, blend only half the soup and stir it back into the unblended portion—you get creaminess with something to chew on.
  • Fresh herbs are worth it here, but if you only have dried parsley, use half the amount and accept that the flavor will be more muted but still lovely.
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