There’s something deeply comforting about a big pot of homemade soup bubbling away on the stove, and this Spinach, Lentil, and Butter Bean Soup brings together hearty legumes, flavorful vegetables, and lush greens into one nourishing, satisfying bowl. With Mediterranean roots and a nutty, earthy complexity, this soup is a beloved staple in my kitchen year-round—whether I’m craving a vitamin-rich lunch or a cozy weeknight dinner. Every ingredient in this recipe serves a purpose, and when combined, they create a deeply savory, colorful, and well-balanced dish you’ll want to make again and again. The best part? It’s surprisingly easy, packed with protein and fiber, and completely plant-based!
Ingredients You’ll Need
You may be amazed at how a simple lineup of pantry staples and fresh veggies can create such a flavor-packed, nourishing meal. Every ingredient in this Spinach, Lentil, and Butter Bean Soup plays a key role, adding depth, texture, or that pop of color that turns an ordinary soup into something crave-worthy.
- Olive oil: Provides a silky base for sautéing and imparts lovely Mediterranean flavor.
- Onion: Gives the soup a sweet, aromatic undertone—don’t skip it!
- Carrots: Add natural sweetness and a vibrant hue, making every spoonful colorful and appetizing.
- Celery: Delivers a subtle earthy crunch and classic soup aroma.
- Garlic: Infuses unmistakable punchy flavor—add more if you love extra garlic!
- Ground cumin: Provides a warm, earthy depth that’s essential to the soup’s personality.
- Smoked paprika: Offers a gentle smokiness that makes the whole pot smell inviting.
- Dried thyme: Adds savory herbal notes to enhance the vegetables.
- Dried lentils (green or brown): These are the protein-packed base, giving body and substance.
- Vegetable broth: Forms the flavorful, savory foundation for your soup.
- Butter beans (canned): Deliver creamy texture and extra heartiness—rinse well before using.
- Fresh spinach: Adds freshness, color, and a big boost of nutrition; chop roughly for more texture.
- Lemon juice: Brightens and balances everything with zippy citrus—don’t forget this finishing touch.
- Salt and black pepper: Essential for bringing all the flavors together—taste as you go!
How to Make Spinach, Lentil, and Butter Bean Soup
Step 1: Sauté the Aromatics
Start by heating olive oil in a big, sturdy pot over medium heat. Add in your diced onion, carrots, and celery, letting them cook and soften for about five to six minutes. Keep stirring—this first step is where the soup’s deep sweetness and foundation start to form. When the onion looks translucent and the carrots are fragrant, you’re ready for the next step.
Step 2: Toast the Spices
Now, sprinkle in your minced garlic, ground cumin, smoked paprika, and dried thyme. Sauté them together for just a minute, until the garlic is fragrant and the spices bloom, releasing their essential oils. This is your moment to enjoy that amazing aroma—let it fill your kitchen!
Step 3: Simmer the Lentils
Add your rinsed lentils and pour in the vegetable broth. Bring everything up to a gentle boil, then lower the heat, pop the lid on, and let the soup simmer for 25 to 30 minutes. The lentils will gradually soak up all the savory, spiced broth and soften beautifully during this stage.
Step 4: Add Butter Beans and Spinach
Once the lentils are soft but not mushy, stir in the drained, rinsed butter beans and your roughly chopped fresh spinach. Simmer for another three to four minutes—just until the spinach wilts and the butter beans are heated through, making the soup look instantly vibrant.
Step 5: Finishing Touches
To finish, add the fresh lemon juice, then season with salt and freshly ground black pepper. Taste, and adjust the seasoning if you’d like even more brightness or a touch more zip. Serve hot and enjoy every nourishing, flavorful spoonful.
How to Serve Spinach, Lentil, and Butter Bean Soup
Garnishes
The right toppings can take your Spinach, Lentil, and Butter Bean Soup from simple to spectacular. I love a swirl of coconut milk for richness, a dash of extra smoked paprika, or a fresh sprinkle of chopped parsley. Take it up a notch with lemon zest or crunchy croutons just before serving—the little extras really do make a difference!
Side Dishes
Pair your bowl with rustic whole grain bread, warm pita, or even a handful of seed crackers to scoop up every drop. For extra freshness, serve with a crisp green salad dressed in lemony vinaigrette. These sides are the perfect companions, turning this soup into a complete meal.
Creative Ways to Present
Try ladling the Spinach, Lentil, and Butter Bean Soup into individual mugs for a cozy lunch or serve in wide bowls with a drizzle of olive oil and toasted seeds. For gatherings, offer a soup bar with a variety of toppings and let everyone customize their bowl. It’s a simple yet striking centerpiece for any get-together!
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your leftover soup to an airtight container and store it in the refrigerator. Spinach, Lentil, and Butter Bean Soup keeps beautifully for up to four days, and the flavors only deepen with time, making leftovers even more irresistible.
Freezing
This soup is a dream for meal prep! Let it cool fully before ladling into freezer-safe containers. Store for up to three months—just be sure to leave a little space at the top of the container for expansion. When you need a quick meal, you’ll be glad you stashed some away.
Reheating
Whether you’re thawing from frozen or reheating leftovers from the fridge, simply warm the soup gently on the stovetop over medium heat, stirring occasionally. If the soup has thickened, add a splash of water or broth to bring it back to the perfect consistency. Microwave works in a pinch, too—just reheat in short intervals and stir between each for even heating.
FAQs
Can I use red lentils instead of green or brown?
Red lentils will work in a pinch, but they tend to break down and become mushy much faster than green or brown lentils. If you love a thicker, more stew-like texture, go for it—just keep an eye on the simmering time, as it’ll be much shorter.
Is it possible to use frozen spinach?
Yes! Thawed, well-squeezed frozen spinach is a fine substitute for fresh. Just be sure to adjust the quantity—you’ll only need about half the amount since frozen spinach is more compact. Stir it in with the beans at the end so it can warm through.
What can I substitute for butter beans?
If you don’t have butter beans, you can easily use cannellini beans, great northern beans, or even chickpeas for a slightly different texture. Each brings its own charm, so don’t hesitate to experiment with what you have on hand.
Can I make this Spinach, Lentil, and Butter Bean Soup in an Instant Pot?
Absolutely! Sauté the vegetables using the sauté function, then add the spices, lentils, and broth. Cook under high pressure for about 12 minutes, allow natural release, then stir in beans and spinach and let it sit until the greens are wilted. Quick and delicious!
How do I add more richness or creaminess?
For a creamier finish, stir in 1/4 cup coconut milk or a splash of oat cream just before serving. You could also blend a cup or two of the soup (before adding the spinach and beans) for a thicker, velvety texture—your Spinach, Lentil, and Butter Bean Soup will still be hearty and deeply satisfying.
Final Thoughts
If you’re looking for a cozy, wholesome meal that feels like a warm hug, give this Spinach, Lentil, and Butter Bean Soup a spot in your rotation. It’s as versatile and nutritious as it is delicious—so gather your ingredients, savor the process, and enjoy every vibrant, comforting spoonful!
Print
Spinach, Lentil, and Butter Bean Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegan, Gluten-Free
Description
This Spinach, Lentil, and Butter Bean Soup is a hearty and nutritious dish that is perfect for a comforting meal. Packed with protein and fiber, this vegan and gluten-free soup is flavorful and satisfying.
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1 cup dried green or brown lentils, rinsed
- 6 cups vegetable broth
- 1 can (15 oz) butter beans, drained and rinsed
- 4 cups fresh spinach, roughly chopped
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté for 5 to 6 minutes until softened.
- Stir in garlic, cumin, smoked paprika, and thyme; cook for 1 minute until fragrant.
- Add lentils and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 25 to 30 minutes, or until lentils are tender.
- Stir in butter beans and spinach, cooking for another 3 to 4 minutes until spinach wilts.
- Add lemon juice, salt, and pepper, adjusting seasonings to taste.
- Serve hot.
Notes
- For extra richness, stir in 1/4 cup coconut milk before serving.
- This soup freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean, Vegetarian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 220
- Sugar: 5 g
- Sodium: 540 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 12 g
- Protein: 13 g
- Cholesterol: 0 mg
