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Spinach White Bean Soup Recipe

Spinach White Bean Soup Recipe

This meatless soup is great for a busy weeknight supper after I get home from my job as a college nursing professor. The soup provides plenty of nutrients to keep me healthy. —Brenda Jeffers, Ottumwa, Iowa
TOTAL TIME: Prep: 20 min. Cook: 6-1/4 hours YIELD:8 servings


  • 3 cans (14-1/2 ounces each) vegetable broth
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 1 can (15 ounces) tomato puree
  • 1/2 cup finely chopped onion
  • 1/2 cup uncooked converted long grain rice
  • 2 garlic cloves, minced
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (6 ounces) fresh baby spinach, coarsely chopped
  • 1/4 cup shredded Parmesan cheese


  • 1. In a 4-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 6-7 hours or until heated through. Stir in spinach. Cover and cook for 15 minutes or until spinach is wilted. Sprinkle with cheese. Yield: 8 servings (2 quarts).

Nutritional Facts

1 cup: 136 calories, 1g fat (0 saturated fat), 2mg cholesterol, 1080mg sodium, 25g carbohydrate (3g sugars, 4g fiber), 6g protein.

Reviews for Spinach White Bean Soup

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Reviewed Mar. 26, 2016

"Used 2 cans of beans, home made veggie broth, bay leaves and a diced tomato. Pretty good. Next time will substitute swiss chard or kale for spinach."

Reviewed Apr. 2, 2014

"I also used 2 cans of beans. Aside from that, I followed this to a T. Kale may be a better choice for this soup (I think it holds up better) but the spinach was fine the night off. Just made leftovers not quite as tasty as I would have liked."

Reviewed May. 9, 2012

"Do not make this recipe! I followed it to a T & it was horrible! I finally added an extra can of beans as it was so runny. My stomach hurts it was so bad."

Reviewed Mar. 28, 2011

"I eliminated the rice and added small soup pasta the last hour of cooking. It is fabulous and went out and bought the ingredients to make again this week !!"

Reviewed Mar. 24, 2011

"I also added another can of beans."

Reviewed Mar. 24, 2011

"I used a 10.75 can of puree instead of 15 ounces and it was fine. I did not rinse the beans but did drain them. Next time I will cut down the salt a big to 1/4 tsp. since I didn't drain the beans. A good hearty soup that we liked."

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