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10-minute White Bean, Spinach, and Parmesan Soup

A delicious and easy soup you can whip up in no time! Warm up when the weather turns with this nutrient-dense recipe even the kids will love. 

Course Soup
Cuisine American
Keyword parmesan, spinach, white bean
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 10
Calories 220 kcal


  • 1 tbsp olive oil
  • 1 tbsp Italian herbs dried
  • 1 can tomatoes diced
  • 1 yellow onion diced
  • 1 cup parmesan cheese grated (save 1/4 cup on top when you serve)
  • 3 cans white cannellini beans drained
  • 4-6 cloves garlic minced
  • 6 cups baby spinach
  • 6-8 cups vegetable broth
  • a pinch of salt and pepper to taste


  1. Heat the olive oil in a large pot over medium heat.

  2. When the oil is hot, add the onion and saute for about 5 minutes. You’re looking for your onion to become translucent.

  3. Add the garlic, tomatoes, dried Italian herbs, salt, and pepper and saute for 2 more minutes, or until the mix becomes fragrant– you’ll know when it happens, your kitchen will smell wonderful!

  4. Pour in the vegetable stock and the white cannellini beans and bring the mix to a boil.

  5. When your soup has reached boiling point, turn the heat down to a low level and simmer for another 2 minutes or so.

  6. Then add the baby spinach and ¾ of the parmesan, and give your soup a good stir.

  7. When the spinach has wilted, you’re ready to serve! Sprinkle the rest of your parmesan cheese over your soup and enjoy!

Recipe Notes

To make this soup recipe vegan, all you need to do is leave the parmesan cheese out.

Nutrition Facts
10-minute White Bean, Spinach, and Parmesan Soup
Amount Per Serving (8 0z)
Calories 220 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 6mg2%
Sodium 745mg32%
Potassium 734mg21%
Carbohydrates 32g11%
Fiber 7g29%
Sugar 2g2%
Protein 13g26%
Vitamin A 2075IU42%
Vitamin C 6.3mg8%
Calcium 245mg25%
Iron 4.7mg26%
* Percent Daily Values are based on a 2000 calorie diet.