Home / White Bean + Greens Soup


By Tammy Stokes | Cafe West Express

A deliciously textured soup, loaded with fiber, protein, nutrients and antioxidants.


  • 1 tablespoon olive oil oil
  • 1 large onion, chopped
  • 1 leek, finely chopped
  • 4 shallots, minced
  • 4 garlic cloves, minced
  • 1 stalk of celery, chopped
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon course salt
  • 15 ounce can of white beans, drained and rinsed
  • 2 cups baby spinach, shredded and set aside


  • Heat the olive oil in a large stock pot over medium heat. Add onion, leek, shallots, garlic and celery. Stirring often, cook until softened.
  • Add the vegetable broth, beans, herbs, salt and pepper. Bring to a boil. Once boiling, lower heat to a simmer and cook for 20 minutes until mix becomes fragrant.
  • Carefully remove 2 cups of the soup and puree in a blender. Return the pureed soup to the stock pot. Stir. Add 1/2 cup of fresh spinach to each bowl and pour soup over the spinach. Stir. Top with fresh ground pepper. Serve immediately.