When the weather cools down or you simply crave something wholesome, this Spinach, Lentil, and Butter Bean Soup is the perfect choice. Packed with fiber, protein, and rich earthy flavor, this soup is both nourishing and satisfying. The lentils give it body, the butter beans add creaminess, and the spinach provides a fresh, vibrant finish. I tried making this once with coconut milk instead of stock for a creamier, vegan version, and it was just as delicious. Whether served as a main meal or a hearty side, this soup is pure comfort in a bowl — simple, healthy, and full of goodness.
Why You’ll Love This Recipe
This soup is the definition of balance — it’s filling but light, healthy but comforting, and simple yet packed with flavor. It’s rich in plant-based protein and fiber, making it ideal for anyone looking for a nutritious meal. The combination of lentils and butter beans gives it a thick, velvety texture without the need for cream. Best of all, it’s easy to prepare with pantry staples and perfect for meal prep. Serve it with a slice of crusty bread or a drizzle of olive oil for a meal that feels as good as it tastes.
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Spinach, Lentil, and Butter Bean Soup: A Hearty, Nutritious Comfort Bowl
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Vegan
Description
Spinach, Lentil, and Butter Bean Soup is a hearty, nutritious, and comforting dish packed with protein, fiber, and earthy flavors. This wholesome vegetarian soup combines lentils, creamy butter beans, and tender spinach in a flavorful tomato and herb broth — perfect for a cozy, healthy meal.
Ingredients
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 cup dried lentils (green or brown), rinsed
- 1 can (15 oz) butter beans, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 2 cups fresh spinach leaves
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp dried thyme
- Salt and black pepper to taste
- 1 tbsp lemon juice (optional, for brightness)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the onion, garlic, carrot, and celery. Sauté for 5–7 minutes, until softened and fragrant.
- Stir in cumin, smoked paprika, thyme, salt, and pepper. Cook for 1 minute to bloom the spices.
- Add the lentils, diced tomatoes, and vegetable broth. Stir well and bring to a boil.
- Reduce heat to low, cover, and simmer for 25–30 minutes, until lentils are tender.
- Stir in the butter beans and simmer for another 5 minutes to heat through.
- Add the spinach and cook just until wilted, about 2 minutes.
- Taste and adjust seasoning. Add lemon juice if desired for a fresh flavor.
- Serve hot, garnished with a drizzle of olive oil or fresh herbs.
Notes
- Use red lentils for a creamier texture and shorter cooking time.
- Add a pinch of chili flakes for a subtle kick.
- This soup freezes well — store in airtight containers for up to 3 months.
- Serve with crusty bread or a side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Olive Oil – Adds a smooth richness and helps sauté the vegetables for a flavorful base.
Onion – Finely chopped for sweetness and depth of flavor.
Garlic – Freshly minced for that classic aromatic base every good soup needs.
Carrots – Provide a subtle sweetness and extra texture.
Celery – Adds a savory note that complements the lentils and beans beautifully.
Lentils – The backbone of the soup. Use green or brown lentils for a hearty, slightly nutty flavor.
Butter Beans (Lima Beans) – Give the soup a creamy, satisfying texture while boosting the protein content.
Spinach – Fresh or frozen spinach adds color, nutrients, and a hint of freshness to balance the richness.
Vegetable Stock or Broth – The liquid base that brings everything together; use a good-quality stock for depth.
Tomato Paste – Adds richness and a touch of tang that enhances the overall flavor.
Thyme and Bay Leaf – Provide earthy, aromatic notes typical of Mediterranean-style soups.
Salt and Pepper – Essential seasonings to balance and elevate the natural flavors.
Lemon Juice (optional) – A splash of acidity at the end brightens the soup and enhances its freshness.
Directions
In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery, and sauté for 5–7 minutes until softened and fragrant. Add the minced garlic and cook for another minute. Stir in the tomato paste and cook briefly to deepen its flavor.
Add the lentils, butter beans, thyme, and bay leaf, then pour in the vegetable stock. Stir well and bring to a gentle boil. Reduce the heat to low and let it simmer for about 25–30 minutes, or until the lentils are tender and the soup has thickened slightly.
Once the lentils are cooked, stir in the spinach and allow it to wilt. Taste and season with salt, pepper, and a squeeze of lemon juice for brightness. Remove the bay leaf before serving. For a smoother texture, use an immersion blender to partially blend the soup while keeping some chunks intact.
Serve hot with a drizzle of olive oil, a sprinkle of black pepper, and some crusty bread on the side for dipping.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 4–6 people and takes about 45 minutes total — 15 minutes of prep and 30 minutes of simmering. It’s perfect for batch cooking and storing for busy weeknights.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen beautifully overnight. To reheat, warm on the stovetop over medium heat or in the microwave until hot. This soup also freezes well — portion into containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Variations and Customizations
Creamy Coconut Soup: Replace half of the broth with coconut milk for a creamy, tropical twist.
Spicy Lentil Soup: Add a pinch of chili flakes or cayenne pepper for gentle heat.
Smoky Mediterranean Style: Stir in a teaspoon of smoked paprika and garnish with chopped olives.
Protein Boost: Add cooked shredded chicken or turkey for extra protein.
Chunky Vegetable Mix: Toss in diced zucchini, bell peppers, or sweet potatoes for a heartier meal.
Herb Upgrade: Finish with fresh parsley, cilantro, or dill for extra freshness.
Blended Version: Puree the entire soup for a silky, creamy texture.
Tangy Tomato Addition: Add a can of diced tomatoes for a deeper, slightly tangier base.
Low-Sodium Version: Use homemade stock and omit added salt, adjusting to taste before serving.
Lemon-Garlic Finish: Add extra lemon zest and garlic at the end for a bright, zesty lift.
FAQs
Can I use canned lentils instead of dried?
Yes, but reduce the cooking time by 15 minutes since canned lentils are already soft.
Can I use other beans instead of butter beans?
Absolutely — cannellini or navy beans work just as well.
Is this soup vegan?
Yes, as long as you use vegetable broth and skip any dairy toppings.
Can I make it in a slow cooker?
Yes, combine all ingredients (except spinach) and cook on low for 6–7 hours, adding spinach at the end.
Can I use frozen spinach?
Definitely. Just stir it in during the last few minutes of cooking.
How can I thicken the soup?
Blend a portion of the soup with an immersion blender or mash some of the lentils and beans with a spoon.
Can I make it spicier?
Add a dash of chili powder, paprika, or harissa for a spicy kick.
What’s the best way to serve this soup?
With crusty bread, pita, or a sprinkle of Parmesan for extra richness.
Can I freeze this soup?
Yes, it freezes beautifully for up to 2 months.
Can I add grains like rice or quinoa?
Yes, but cook them separately and stir them in before serving to avoid overcooking.
Conclusion
Spinach, Lentil, and Butter Bean Soup is the ultimate healthy comfort food — hearty, nourishing, and packed with natural flavor. Every spoonful offers a satisfying blend of earthy lentils, creamy butter beans, and the vibrant freshness of spinach. It’s a wholesome meal that’s as good for your body as it is for your taste buds. Perfect for any season, this soup proves that simple ingredients can create something truly special. Serve it warm, share it with loved ones, and enjoy the pure, cozy goodness of homemade soup done right.
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