Spinach, Lentil, and Butter Bean Soup

Cozy Up with a Bowl of Goodness

Ever had a soup that feels like a warm hug from the inside? This Spinach, Lentil, and Butter Bean Soup is not just any soup; it’s a hearty blend of flavors and nutrition that makes you feel all sorts of cozy. What’s the best part? It’s quick, creamy without the cream, and all made in one pot. Seriously, who doesn’t love easy cleanup?

Why Make This Recipe

Here are a few reasons why you should rush to make this soup ASAP:

• Healthy & Satisfying: Packed with veggies, proteins, and earthy flavors that fill you up without weighing you down.
• Easy & Affordable: You can whip it up with just a handful of ingredients and not break the bank. Who doesn’t love healthy meals that don’t cost a fortune?
• Family-Friendly: Even the pickiest of eaters will enjoy this soup. Plus, it’s perfect for a busy weeknight dinner that feels fancy but takes a breeze to prepare.

Ingredients

You don’t need fancy stuff — just these basics!

• Fresh spinach
• Lentils (green or brown)
• Butter beans
• Onion, diced
• Garlic, minced
• Carrot, chopped
• Vegetable broth (homemade or store-bought)
• Olive oil
• Salt
• Pepper
• Cumin

Directions

1. In a large pot, heat a splash of olive oil over medium heat.
2. Add the onion and garlic, stirring until the onion is translucent (about 3-4 minutes).
3. Toss in the carrot and cook for another 2 minutes.
4. Add the lentils and vegetable broth, bring to a boil, then reduce to a simmer.
5. Cook for approximately 20 minutes or until lentils are tender.
6. Stir in the spinach and butter beans, letting them heat through.
7. Season with salt, pepper, and cumin, and give it a good stir!

How to Make Spinach, Lentil, and Butter Bean Soup (Overview)

Making this soup is as easy as pie (or should I say, soup?). Here’s the lowdown:

• Start by sautéing onions and garlic. The aroma is everything!
• Toss in the carrots, followed by the lentils and broth. Let it simmer and do its magic for about twenty minutes.
• The final touch? Stir in the leafy green goodness of spinach and creamy butter beans. Pro tip: Don’t skip toasting the garlic — it makes all the difference!

How to Serve Spinach, Lentil, and Butter Bean Soup

Serve this vibrant soup in chic bowls to impress your friends (because let’s be real, it deserves it). Drizzle a tiny bit of olive oil on top for a glossy finish, or sprinkle with a few toasted seeds for a crunch factor. Let the rich green color and the comforting aroma fill your kitchen and your hearts!

How to Store Spinach, Lentil, and Butter Bean Soup

Leftovers? Yes, please! This soup stays delicious for about 3-5 days in the fridge. You can also freeze it for up to 3 months. To reheat, just pop it in a pot over medium heat or use the microwave — easy peasy!

Tips to Make Spinach, Lentil, and Butter Bean Soup

• Timing is key: Don’t rush the onion cooking stage; proper sautéing brings out the sweetness.
• Ingredient swaps: Swap the butter beans for chickpeas if you’re feeling adventurous.
• Texture tips: For a creamier soup, consider blending a portion of the soup then mixing it back in.

Variation

Feel free to spice things up! Add a splash of lemon juice for brightness or toss in some diced tomatoes for an extra layer of flavor. Want it vegan? It’s already plant-based, but you could add coconut milk for a tropical twist.

FAQs

1. Can I use different beans?
Absolutely! Chickpeas or cannellini beans also work perfectly.

2. How can I make this soup ahead of time?
You can prepare the soup and store it in the fridge for a few days in advance, but add the spinach right before serving to keep it vibrant!

3. Can I freeze the soup?
Yes! Let it cool down completely, then transfer it to an airtight container. It thaws beautifully.

📌 Pin this recipe for your next cozy dinner night!

Spinach, Lentil, and Butter Bean Soup

A hearty and nutritious soup that combines spinach, lentils, and butter beans for a cozy meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Cuisine: Healthy, Vegetarian

Calories: 250

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 cups Fresh spinach
• 1 cup Lentils (green or brown)
• 1 can Butter beans Rinsed and drained
• 1 medium Onion, diced
• 2 cloves Garlic, minced
• 1 medium Carrot, chopped
• 4 cups Vegetable broth Homemade or store-bought
• 2 tablespoons Olive oil
• to taste Salt
• to taste Pepper
• 1 teaspoon Cumin

Method

 

Preparation

1. In a large pot, heat a splash of olive oil over medium heat.
2. Add the onion and garlic, stirring until the onion is translucent (about 3-4 minutes).
3. Toss in the carrot and cook for another 2 minutes.

Cooking

1. Add the lentils and vegetable broth, bring to a boil, then reduce to a simmer.
2. Cook for approximately 20 minutes or until lentils are tender.
3. Stir in the spinach and butter beans, letting them heat through.
4. Season with salt, pepper, and cumin, and give it a good stir!

Notes

This soup can be stored in the fridge for 3-5 days or frozen for up to 3 months. For a creamier texture, consider blending a portion of the soup and mixing it back in.