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Spinach, Lentil, and Butter Bean Soup

Creamy Spinach, Lentil, and Butter Bean Soup Bliss

A quick and nutritious Spinach, Lentil, and Butter Bean Soup perfect for busy weeknights, loaded with protein and fiber.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Comfort Food
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Use extra virgin for richer flavor.
  • 3 cloves Garlic Freshly minced.
  • 1 tablespoon Ginger Grated fresh.
  • 1 medium Onion Diced; yellow or white works best.
For the Legumes
  • 1 cup Lentils Brown or green for nutty flavor.
  • 1 can Butter Beans Creamy and mild.
For the Vegetables
  • 4 cups Spinach Fresh or frozen.
  • 2 medium Carrots Diced.
  • 2 stalks Celery Chopped.
For Seasoning
  • 4 cups Vegetable Broth Good quality enhances flavor.
  • to taste Salt Adjust to taste.
  • to taste Pepper Adjust to taste.
  • 1 teaspoon Cumin Adds earthy warmth.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Prepare Ingredients: Dice onion, mince garlic, grate ginger. Chop carrots and celery. Rinse lentils and measure spinach.
  2. Heat Oil: In a large pot, heat olive oil over medium heat until shimmering, about 1-2 minutes. Add onions and sauté for 3-4 minutes.
  3. Sauté Aromatics: Add minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
  4. Add Vegetables: Stir in diced carrots and chopped celery, cooking for 3-4 minutes until softened.
  5. Incorporate Legumes: Add rinsed lentils and butter beans, pour in vegetable broth, and bring to simmer for 15-20 minutes.
  6. Add Spinach: Reduce heat to low, fold in spinach and stir until wilted, about 2-3 minutes.
  7. Season and Serve: Season with salt, pepper, and cumin. Serve hot, optionally garnished with fresh herbs or olive oil.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 45gProtein: 15gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 600mgPotassium: 900mgFiber: 12gSugar: 4gVitamin A: 5000IUVitamin C: 30mgCalcium: 80mgIron: 3mg

Notes

Ensure all vegetables are prepped before cooking to streamline the process. Leftovers taste even better the next day!

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