When you’re trying to keep grocery costs down but still want something hearty and satisfying on the table, soup becomes your best friend. This White Bean and Spinach Soup delivers what you need: a filling, nutritious meal that feeds six people without breaking the bank. With pantry staples like canned beans, pasta, and vegetable broth as the base, you can put together a complete dinner for just a few dollars per serving.
What I love about this recipe is how it takes simple, affordable ingredients and turns them into something that tastes like you spent way more time and money than you did. The combination of Herbs de Provence (or Italian seasoning if that’s what you have), fresh lemon juice, and parsley gives the soup a bright, restaurant-quality flavor. The fresh vegetables like onion, celery, and carrot are some of the most budget-friendly options in the produce section, and the spinach wilts right into the soup so even a big container goes a long way.
You’ll end up with a pot of comforting, wholesome soup that looks beautiful with those white beans, green spinach, and tender pasta all swimming in a flavorful broth. It’s substantial enough that you won’t need much else alongside it, maybe just some crusty bread if you have it. This is the kind of meal that proves eating well on a budget doesn’t mean sacrificing flavor or satisfaction.
Looking for more recipes like this? Check out our 5 Dollar Family Dinners for more budget-friendly meal ideas!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Ingredients
- 4 tablespoons vegan butter (or olive oil)
- 1 medium yellow onion, diced (about 1½ cups)
- 2 cloves garlic, finely minced
- 1½ cups diced celery
- 1 cup diced carrot
- 1½ teaspoons Herbs de Provence
- 1 to 1½ teaspoons salt
- ¼ to ½ teaspoon pepper
- 8 cups vegetable broth
- 1½ cups pasta of choice (shells, macaroni, farfalle, etc)
- 2 (15-ounce) cans Great Northern beans, rinsed and drained
- 4 cups spinach
- ¼ cup fresh parsley, finely minced
- 2 tablespoons fresh lemon juice (from half a lemon)
- Optional: vegan parmesan for garnish
Instructions
- Heat butter in a large pot over medium heat. Add the onion and sauté until softened, 5 to 6 minutes. Add garlic, celery, and carrot and continue cooking until vegetables begin to soften, about 5 minutes, stirring occasionally.
- Stir in Herbs de Provence, salt, and pepper. Add broth and pasta. Stir well, then bring to a boil. Once boiling, reduce heat to low and simmer until pasta is nearly tender, about 10 minutes.
- Add beans and spinach and continue cooking until spinach is wilted and pasta is fully cooked, about 5 minutes. Stir in parsley and lemon juice. Taste and adjust seasoning as desired.
- Serve topped with grated vegan parmesan and more fresh parsley if desired.
Notes
- Herbs de Provence is an herb blend typically containing thyme, basil, rosemary, tarragon, savory, marjoram, oregano, and bay leaf. You can substitute 1:1 with Italian seasoning blend, or make your own blend with any of the above ingredients.
- You can use cannellini or navy beans in place of Great Northern beans.
- Swap spinach with kale or swiss chard if desired.
- For better texture control, cook pasta separately and add it when stirring in the beans and spinach.
- Storage: Let soup cool to room temperature, then transfer to an airtight container and refrigerate for up to 5 days. Reheat in a small saucepan over medium heat.
- Freezer storage: Let the soup cool completely before transferring to an airtight, freezer-safe container. Freeze for up to 6 months. To reheat, defrost in the refrigerator overnight, then heat over medium in a saucepan.