If you’re looking for a comforting, nourishing meal, this easy spinach, lentil, and butter bean soup recipe is the kind of dish you’ll come back to again and again. It’s simple to make, budget-friendly, and packed with plant-based goodness, making it perfect for busy weeknights, cozy weekends, or meal prep for the week ahead.
This soup combines tender lentils, creamy butter beans, and fresh spinach in a savory, gently seasoned broth. It’s hearty without being heavy, full of flavor without being complicated, and suitable for the whole family.
Table of Contents
Why You’ll Love This Easy Spinach, Lentil, and Butter Bean Soup Recipe
There are so many reasons this soup deserves a place in your regular rotation:
- Simple ingredients you may already have in your kitchen
- One-pot recipe with minimal cleanup
- Naturally vegetarian and vegan, with easy adjustments
- Filling and satisfying thanks to lentils and beans
- Great for leftovers—it tastes even better the next day
Whether you’re cooking for yourself, your family, or a crowd, this soup delivers comfort and nutrition in every spoonful.
Ingredients for Easy Spinach, Lentil, and Butter Bean Soup Recipe
Soup Base Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
Main Ingredients
- 1 cup dried green or brown lentils, rinsed
- 1 can (14–15 oz) butter beans, drained and rinsed
- 1 tablespoon tomato purée or 1 cup chopped canned tomatoes
- 6 cups vegetable stock
Seasoning & Greens
- 1 teaspoon dried thyme or mixed herbs
- Salt and black pepper, to taste
- 4–5 cups fresh spinach
Ingredient Notes & Substitutions
- Lentils: Green or brown lentils work best because they hold their shape. Red lentils will break down more and create a thicker soup.
- Butter beans: Cannellini beans or chickpeas are good substitutes if needed.
- Spinach: Kale or Swiss chard can be used instead; just allow a little extra cooking time.
- Low-sodium: Choose reduced-salt vegetable stock and season at the end.
Step-by-Step Instructions
Step 1 – Sauté the Vegetables
Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Cook for 6–8 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent. Add the garlic and cook for another 30 seconds until fragrant.
Step 2 – Build the Soup Base
Stir in the lentils, tomato purée (or chopped tomatoes), dried herbs, and vegetable stock. Mix well, bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for about 25–30 minutes, or until the lentils are tender.
Step 3 – Add Beans and Spinach
Once the lentils are cooked, add the butter beans to the pot. Stir and simmer for 5 minutes. Add the fresh spinach and cook for another 2–3 minutes, just until wilted.
Step 4 – Season and Serve
Taste the soup and season with salt and black pepper as needed. Serve hot, on its own or with your favorite sides.
Pro Tips for Success
- Rinse lentils well to remove excess starch and debris
- Don’t overcook spinach—add it at the very end for the best color and texture
- Adjust thickness by adding more stock if you prefer a thinner soup
- Simmer gently, not rapidly, for the best flavor
- Taste before serving, as lentils absorb salt during cooking
Flavor Variations
- Lemon & Herb: Add a squeeze of fresh lemon juice and chopped parsley before serving
- Spicy Kick: Stir in chili flakes or a pinch of smoked paprika
- Mediterranean Style: Add oregano and a splash of balsamic vinegar
- Extra Veggies: Include zucchini, sweet potato, or green beans
- Creamy Finish: Blend a small portion of the soup and stir it back in
Serving Suggestions
This soup is satisfying on its own, but it pairs beautifully with:
- Crusty bread or warm rolls
- Toasted sourdough or garlic bread
- A simple green salad
- Cooked rice or quinoa stirred directly into the bowl
Storage and Freezing Instructions
- Refrigerator: Store in an airtight container for up to 4 days
- Freezer: Freeze in individual portions for up to 3 months
- Reheating: Warm gently on the stovetop or in the microwave, adding a splash of water or stock if thickened
Easy Spinach, Lentil, and Butter Bean Soup Recipe
- Total Time: 50 minutes
- Yield: 4–6 servings
- Diet: Vegan
Description
This easy spinach, lentil, and butter bean soup recipe is a comforting, nourishing, and budget-friendly meal made with simple plant-based ingredients. Tender lentils, creamy butter beans, and fresh spinach come together in a savory broth for a hearty soup that’s perfect for busy weeknights, meal prep, or cozy family dinners.
Ingredients
- Olive oil
- Onion
- Garlic
- Carrots
- Celery
- Dried green or brown lentils
- Butter beans
- Tomato purée or canned tomatoes
- Vegetable stock
- Dried thyme or mixed herbs
- Salt
- Black pepper
- Fresh spinach
Instructions
- Heat olive oil in a large pot and sauté onion, carrots, and celery until softened.
- Add garlic and cook briefly until fragrant.
- Stir in lentils, tomato purée or tomatoes, dried herbs, and vegetable stock.
- Bring to a gentle boil, then reduce heat and simmer until lentils are tender.
- Add butter beans and simmer for a few minutes.
- Stir in fresh spinach and cook just until wilted.
- Season with salt and black pepper to taste.
- Serve hot on its own or with bread.
Notes
Add spinach at the very end to keep its color and texture. This soup thickens as it sits, so add extra stock when reheating if needed.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Vegetarian
Nutrition Facts (Per Serving)
| Nutrient | Approximate Amount |
|---|---|
| Calories | 320 |
| Protein | 18 g |
| Carbohydrates | 45 g |
| Fat | 8 g |
| Fiber | 14 g |
| Sodium | 480 mg |
Values are estimates and may vary depending on ingredients used.
FAQ About Easy Spinach, Lentil, and Butter Bean Soup Recipe
Can I make this soup in advance?
Yes, this soup is perfect for making ahead. The flavors develop even more as it sits, making it ideal for meal prep or next-day lunches.
Can I use canned lentils instead of dried?
You can, but reduce the cooking time significantly. Add canned lentils along with the butter beans and simmer just long enough to heat through.
Is this soup suitable for kids?
Absolutely. The flavors are mild and comforting. You can blend part of the soup if younger children prefer a smoother texture.
How can I make it more filling?
Serve it with bread, add cooked grains, or increase the amount of beans and lentils for extra protein and fiber.
Can I blend this soup?
Yes, you can blend all or part of the soup using an immersion blender if you prefer a creamier consistency.
Final Thoughts
This easy spinach, lentil, and butter bean soup recipe is proof that simple ingredients can create deeply satisfying meals. It’s healthy, versatile, and comforting—perfect for busy days when you still want something homemade and nourishing. Once you try it, it’s sure to become a staple in your kitchen.