This hearty Spinach, Quinoa, White Bean Soup recipe will have you scraping the bowl and preparing for a second serving. It’s made without meat and uses the beans to add in that extra dose of important protein and includes a hearty helping of spinach, too. When you’re craving comfort food, this soup recipe will give you just what you need.
This is a delicious recipe for the family because of the simplicity and texture and taste. You can easily enjoy this as is or even add it in a little bit of heat with some cayenne pepper, too.
We actually eat this soup recipe all year long because it’s just that good.
I’m usually a stickler for recipes but I think that this one leaves a little bit of wiggle room to add some variety and fun. If you’re a big fan of beans, you can also consider adding in a few black beans as well for some extra health benefits, too.
Consider whipping this up for family and friends as a way to show them that you’re thinking about them. There’s something so loving and comforting when you share the gift of food with others.
Important Ingredients Notes
Even though this recipe is pretty simple, there are a few things to note about the ingredients that are listed.
Make certain that you’re using fresh spinach or spinach that is fully defrosted because if not, it’s going to add in a whole lot more liquid to this soup. (which isn’t necessarily a bad thing BUT it can take away some of the flavors if not measured correctly)
Also, be certain that you drain and rinse off the white beans so that they’re fresh and not covered in the liquid from the can.
Why Dried Quinoa?
You may notice that this recipe calls for dried quinoa and there’s a reason for that! Once you add it to the liquid, it’s going to plump up and absorb it which gives this soup that hearty taste and texture.
If you get quinoa that isn’t dried, it isn’t going to absorb or grow in size which is the exact opposite of what you’re trying to accomplish with this recipe.
Having quinoa in this recipe means that you’re eating soup with fewer calories and carbs than using traditional rice, and also a ton more protein as well.
Tips for Making our Spinach, White Bean, and Quinoa Soup
I’ve made this soup a ton and I’m still over the moon with it. And while this recipe is super simple, there are a few things to keep in mind.
Have the salt handy because there isn’t any added to this recipe. Depending on the vegetable stock that you use, there might be some in there. We typically use low sodium vegetable stock so adding in a pinch or two of salt can really enhance the flavor.
If you serve this up as a main dish, toast up a little bit of bread and crumble on top for some added and extra crunch. I’ve also added chopped up celery as a lighter garnish as well and it’s super good, too!
Start by filling a large pot with water and cook up the dried quinoa. (See the full recipe below!)
Don’t forget to saute up the onions and garlic – it really adds so much flavor and taste! Then, when you add the spinach to that, it all melds together really well.
Simmering it in the lemon juice and vegetable stock is an important piece to this recipe puzzle, too.
After that, you’re going to add in the beans and quinoa and start setting the table for dinner.
Within a few moments of time, everyone will be filling their bowls and loving every bite.
Make certain to let the soup cool down a bit before diving in. No one wants to burn their mouth!
Storage Tips For This Homemade Soup
If you’re lucky enough to have any soup leftover, just store it to enjoy for later. Add it to a container with a lid and store it in your fridge for another meal. I have a rule in our house to eat leftovers within a 3 day period, so I always stick to that.
When you’re ready to enjoy it again, take it out of the fridge and warm it up slowly on the stove or in a microwave-safe bowl in the microwave. And trust me – it’s going to taste just as delicious the next time you enjoy it as well!
Hearty Spinach, Quinoa, White Bean Soup
This simple soup recipe is a great meal for the family to enjoy.
- 1 can white beans, drained and rinsed
- 1 cup spinach, defrosted
- 1/2 cup dried quinoa
- 1 small onion, diced
- 3 garlic cloves, minced
- 7 -8 cups + 2 tablespoons water
- 2 vegetable stock
- Juice from half lemon
- salt, if needed
Fill in a large pot with water, cook quinoa for 9 minutes. Drain and rinse with cold water.
In the same pot, add 2 tablespoon water and sauté onion and garlic. Add spinach, 7 - 8 cups of water, lemon juice, and vegetable stock. Let simmer for about 5 minutes.
Add bean and quinoa. Cook for about 5 minutes.
Adjust salt if needed. Serve as entrée or main dish.
Keep up to 4 days in the refrigerator and the freezer for up to 1 month.
Amount Per Serving: Calories: 95Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 385mgCarbohydrates: 18gFiber: 3gSugar: 5gProtein: 5g
Nutrition information is estimated by a third-party plugin, and isn't always accurate. If you're on a special diet and require accurate nutritional information, talk to your doctor or a registered dietician.