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Close-up of a bowl of Spinach, Lentil and Bean Soup, showing the vibrant green spinach and various beans.

Spinach, Lentil and Bean Soup

A hearty and nutritious soup packed with spinach, lentils, and beans.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 cup dried red lentils, rinsed
  • 6 cups vegetable broth
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 5 ounces fresh spinach
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste

Equipment

  • Large pot
  • Knife
  • Cutting board

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
  2. Add garlic and cook for 1 minute more until fragrant.
  3. Stir in the rinsed lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until lentils are tender.
  4. Add the cannellini beans, kidney beans, dried thyme, salt, and pepper. Stir to combine.
  5. Add the fresh spinach and stir until it wilts, about 2-3 minutes.
  6. Taste and adjust seasoning if needed. Serve hot.

Notes

This soup can be made ahead of time and reheats well. You can also add other vegetables like carrots or celery with the onion.