Spinach White Bean Shamrock (Printable)

Green soup featuring spinach, white beans, and fresh vegetables in a creamy, flavorful blend.

# What You 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 (about 5 ounces)
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 if needed)
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 onion, leek, celery, and garlic; sauté for 5 minutes until softened and fragrant.
02 - Add broccoli and zucchini to the pot; cook for another 3 minutes, stirring occasionally.
03 - Add the 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 spinach, parsley, and chives. Simmer for 2 more minutes until greens are wilted.
05 - Remove from heat. Using an immersion blender, purée the soup until smooth and creamy, or transfer in batches to a countertop blender if preferred.
06 - Stir in the lemon juice. Taste and adjust seasoning if needed.
07 - Ladle into bowls and garnish with extra chives.

# Expert Advice:

01 -
  • It's the kind of soup that tastes like you spent hours on it, but you'll have it on the table in under 45 minutes.
  • One pot, no cream needed—the blending creates its own silky texture that feels indulgent.
  • A single bowl is packed with so much green that you feel genuinely virtuous while eating something genuinely delicious.
02 -
  • Don't skip the lemon juice—it's not optional seasoning, it's the ingredient that transforms this from tasty to transcendent, so taste as you go and add more if something feels flat.
  • The blending technique matters: purée it smooth if you want something silky and elegant, or blend only half if you prefer texture and substance in every spoonful.
03 -
  • If your immersion blender ever clogs, stop immediately and let it rest for a moment—forcing it will burn out the motor, and I learned this the hard way on a Saturday morning.
  • The moment you add the fresh greens is crucial; they should go in last and wilt gently rather than cook down, which preserves that bright, alive flavor that makes this soup special.
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