There’s just something deeply comforting about a homemade bowl of Spinach, Lentil, and Butter Bean Soup — it’s nourishing, hearty, and bursting with color. With a gently spiced, savory broth, plenty of wholesome veggies, and creamy butter beans, this vibrant Mediterranean-inspired soup becomes an instant favorite for both weeknight dinners and leisurely weekend lunches. Not only is it vegan and gluten-free, it comes together in under an hour and is perfect for meal prepping, freezing, and sharing with loved ones. The keyphrase here is simple: Spinach, Lentil, and Butter Bean Soup is your new go-to recipe for when you crave a soul-warming, nutrient-packed meal that satisfies every craving.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this soup lies in its down-to-earth ingredients, each playing a vital role in building flavor and texture. Every component works in harmony to create a soup that’s as delicious as it is wholesome, so don’t skip the little touches that make this Spinach, Lentil, and Butter Bean Soup shine!
- Olive oil: The foundation of flavor, olive oil adds richness and helps sauté your veggies to aromatic perfection.
- Onion: Its natural sweetness creates a savory base and melds beautifully with the spices.
- Garlic: Just a couple of cloves bring bright, earthy depth to every spoonful.
- Carrots: Their sweetness balances the savory and earthy notes in the soup.
- Celery: Classic for building soup flavor, celery adds crunch and freshness.
- Ground cumin: Warm and nutty, cumin is the signature spice that gives the soup a Mediterranean vibe.
- Smoked paprika: Adds subtle heat and an irresistible smokiness that pairs perfectly with the lentils and beans.
- Dried thyme: A pinch gives lovely herbal undertones and ties the other flavors together.
- Dried green or brown lentils: These provide protein and heartiness, soaking up all the flavors as they cook.
- Canned butter beans: Creamy and mild, butter beans bring a silky texture and extra plant protein.
- Vegetable broth: Use a good-quality broth to give the soup a layered, full-bodied flavor.
- Fresh spinach: Chopped and stirred in just at the end, spinach adds color and gentle bitterness.
- Lemon juice: A squeeze of lemon brightens the whole pot, bringing a fresh pop at the finish.
- Salt and black pepper: Essential for seasoning and highlighting all those gorgeous flavors.
- Optional garnish (parsley, red pepper flakes): For a fresh, spicy, or herby finishing touch if you like.
How to Make Spinach, Lentil, and Butter Bean Soup
Step 1: Sauté the Aromatics
Start by heating olive oil in a large soup pot over medium heat. Add your chopped onion, minced garlic, diced carrots, and celery. Sauté everything together for about 5 to 6 minutes, stirring occasionally, until the veggies are softened and your kitchen is filled with a cozy, inviting aroma. This classic “sofrito” base is where the flavor magic really begins for your Spinach, Lentil, and Butter Bean Soup.
Step 2: Bloom the Spices
Sprinkle in the ground cumin, smoked paprika, and dried thyme, and give it all a quick stir. Let the spices cook with the veggies for about 30 seconds, just until fragrant. This quick step unlocks all those flavor-packed essential oils, adding warmth and subtle smokiness to your soup.
Step 3: Cook the Lentils
Pour in the rinsed lentils followed by the vegetable broth. Give everything a stir and bring the mixture to a gentle boil. Once boiling, reduce the heat so it maintains a steady simmer. Cook uncovered for 25 to 30 minutes, or until the lentils are tender but not mushy. During this time, the soup will develop most of its hearty body and complex flavor.
Step 4: Add Beans and Spinach
Toss in the drained butter beans and chopped fresh spinach. Let the soup cook for another 5 minutes, just until the beans are warmed through and the spinach has wilted down into the vibrant broth. You’ll notice the soup looking extra luscious and deeply green, thanks to the spinach.
Step 5: Finish and Season
Stir in the lemon juice and season well with salt and black pepper. Be sure to taste and adjust—this is your chance to make the Spinach, Lentil, and Butter Bean Soup truly your own. Serve it up hot, garnished with chopped parsley or a pinch of red pepper flakes for color and a gentle kick.
How to Serve Spinach, Lentil, and Butter Bean Soup
Garnishes
Boost both the visual appeal and the flavor by finishing each bowl of Spinach, Lentil, and Butter Bean Soup with a scattering of chopped fresh parsley, a sprinkle of red pepper flakes, or even a swirl of good olive oil. These little touches add brightness, color, and a hint of heat that can make each serving feel special and inviting.
Side Dishes
A steaming bowl of this soup pairs beautifully with robust, crusty bread (think a rustic sourdough or chewy whole grain loaf), crunchy breadsticks, or a side of warm pita. For a more substantial meal, serve alongside a simple Mediterranean salad or some marinated olives—it’s all about letting the Spinach, Lentil, and Butter Bean Soup take center stage, supported by satisfying sides.
Creative Ways to Present
If you feel like elevating your soup night, try ladling the Spinach, Lentil, and Butter Bean Soup into wide, shallow bowls and topping each with a dollop of dairy-free yogurt or a spoonful of gremolata. For a dinner party flair, serve in smaller cups as a starter, or pile high with microgreens for a restaurant-worthy finish.
Make Ahead and Storage
Storing Leftovers
This soup makes fantastic leftovers! Allow any extra Spinach, Lentil, and Butter Bean Soup to cool completely, then transfer to airtight containers and refrigerate for up to 4 days. The flavors meld and intensify while it sits—making tomorrow’s lunch even better.
Freezing
Spinach, Lentil, and Butter Bean Soup is a meal-prep dream: simply ladle into freezer-safe containers (leave a little space for expansion), label, and freeze for up to 3 months. Thaw overnight in the fridge before reheating. Both the lentils and beans hold up beautifully in the freezer, so you’ll always have a wholesome meal ready when you need it.
Reheating
To reheat, pour the desired amount into a saucepan and warm gently over medium-low heat, stirring occasionally, until steaming hot. If the soup has thickened in the fridge or freezer, just splash in a bit of water or vegetable broth to loosen it to your liking. The soup reheats gently in the microwave as well, making it perfect for busy days.
FAQs
Can I use canned lentils instead of dried?
Absolutely! Canned lentils are a great shortcut. Simply drain and rinse them, then add to the pot along with the butter beans. You’ll only need to simmer the soup until everything is heated through, which shaves off quite a bit of cooking time.
Can this soup be made in advance?
Yes, in fact, Spinach, Lentil, and Butter Bean Soup is even tastier the day after it’s cooked. The flavors deepen over time, so it’s an excellent choice for meal prep or make-ahead dinners.
What if I don’t have spinach?
No worries! You can swap in kale, Swiss chard, or even baby arugula—just chop leafy greens into bite-sized pieces and add at the end as you would with spinach. The soup is wonderfully adaptable to whatever’s in your fridge.
Is this soup suitable for freezing?
Definitely. This soup freezes amazingly well. Just remember to let it cool before freezing and defrost in the fridge overnight before reheating. It’s a lifesaver for busy weeks!
How can I add more protein?
While Spinach, Lentil, and Butter Bean Soup is already packed with plant-based protein, you could add more by tossing in cooked quinoa, extra beans, or even vegan sausage slices for a heartier bowl.
Final Thoughts
If you’re searching for a vibrant, nourishing, and fuss-free recipe, give Spinach, Lentil, and Butter Bean Soup a go. It’s the kind of dish that not only warms from the inside out but brings everyone around the table together. Happy cooking—and let every spoonful remind you how delicious healthy comfort food can be!
Print
Spinach, Lentil, and Butter Bean Soup Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegan, Gluten-Free
Description
This Spinach, Lentil, and Butter Bean Soup is a hearty and nutritious dish perfect for a cozy 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 small onion, finely chopped
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon dried thyme
- 1 cup dried green or brown lentils, rinsed
- 1 (15-ounce) can butter beans, drained and rinsed
- 6 cups vegetable broth
- 3 cups fresh spinach, chopped
- 1 tablespoon lemon juice
- Salt and black pepper, to taste
Optional Garnish:
- Chopped parsley
- Red pepper flakes
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook for 5–6 minutes until softened.
- Stir in cumin, smoked paprika, and thyme, and cook for another 30 seconds until fragrant.
- Add lentils and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes until lentils are tender.
- Stir in butter beans and chopped spinach. Cook for another 5 minutes until spinach is wilted and beans are heated through.
- Stir in lemon juice and season with salt and pepper to taste.
- Serve hot, garnished with parsley or red pepper flakes if desired.
Notes
- You can use canned lentils to reduce cooking time—just add them with the butter beans.
- Kale or Swiss chard can be used instead of spinach.
- This soup freezes well and is great for meal prep.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 260
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 11 g
- Protein: 14 g
- Cholesterol: 0 mg
