If you’re on the lookout for a cozy, nourishing bowl that bursts with flavor and freshness, look no further than this delightful Butter Bean Soup with Spinach and Lemon Recipe. It’s a soul-warming blend of creamy butter beans, vibrant spinach, and a zesty hint of lemon that comes together in a way that feels both hearty and light. This recipe is incredibly satisfying, straightforward to prepare, and perfect for any season when you want something wholesome yet full of character. Plus, it’s a fantastic way to sneak in some greens without sacrificing comfort or taste.
Ingredients You’ll Need
Don’t let the simplicity of these ingredients fool you—each one plays a vital role in creating the perfect harmony of flavors, textures, and colors in this soup. From the earthiness of the cumin to the fresh brightness of lemon juice, every component adds something special.
- 2 tablespoons olive oil: Provides a silky base for sautéeing and adds subtle richness.
- 1 large onion, chopped: Builds a sweet and savory foundation when softened.
- 2 cloves garlic, minced: Infuses the soup with its signature aromatic punch.
- 1 teaspoon ground cumin: Adds warm, slightly smoky undertones to deepen flavor.
- 1 teaspoon ground coriander: Brings a fresh, citrusy note that complements the lemon.
- 4 cups vegetable broth: The comforting liquid that ties all ingredients together.
- 2 cups cooked butter beans: Offers creamy texture and protein-packed goodness.
- 1 can (14.5 oz) diced tomatoes: Adds acidity and vibrant color to the dish.
- 1 cup spinach, chopped: Packs the soup with nourishment and a leafy green vibrancy.
- 1 tablespoon lemon juice: The final bright note that lifts and balances the flavors.
- Salt, to taste: Enhances the natural flavors of all ingredients.
- Pepper, to taste: Adds a subtle kick and depth.
How to Make Butter Bean Soup with Spinach and Lemon Recipe
Step 1: Sauté Onions and Garlic
Start by warming the olive oil in a large pot over medium heat. Once hot, add the chopped onion and sauté until soft and translucent, about 5 minutes. Then add the minced garlic, stirring constantly for 1-2 minutes to release its wonderful aroma without letting it burn. This step builds a fragrant and flavorful base that your soup will thank you for.
Step 2: Spice Things Up
Sprinkle in the ground cumin and ground coriander, stirring them into the onion and garlic mixture. Cook for another minute, allowing these spices to bloom and infuse the soup with their warm, earthy scents. This tiny step transforms simple vegetables into a full-bodied experience.
Step 3: Add Broth and Simmer
Pour in the vegetable broth and give everything a good stir to combine. Bring the mixture to a gentle simmer and let it cook for about 5 minutes. This allows the flavors to meld and the broth to become infused with all those delicious aromatics you just built.
Step 4: Incorporate the Butter Beans and Tomatoes
Stir in the cooked butter beans followed by the canned diced tomatoes with their juice. Combining these hearty ingredients at this point brings creaminess and tangy vibrancy to your soup, creating a wonderfully satisfying texture and taste.
Step 5: Add Spinach and Continue Cooking
Toss in the chopped spinach and stir gently until it wilts down into the soup. Let the soup simmer a bit longer, about 5-7 minutes, to ensure everything is warmed through and the flavors have fully developed.
Step 6: Finish With Lemon and Seasoning
The final flourish is stirring in the fresh lemon juice—this brightens the whole dish, cutting through the richness of the beans and enhancing the spices beautifully. Season with salt and pepper to your preference, tasting and adjusting as you go. Your Butter Bean Soup with Spinach and Lemon Recipe is ready to serve!
How to Serve Butter Bean Soup with Spinach and Lemon Recipe
Garnishes
Adding a garnish takes your soup from comforting to celebratory. Consider a sprinkle of freshly chopped parsley or a drizzle of good-quality extra virgin olive oil. If you like a bit of heat, a pinch of red pepper flakes or a swirl of creamy yogurt makes a lovely contrast.
Side Dishes
This soup pairs wonderfully with rustic crusty bread or warm pita for dipping. A simple green salad with a tangy vinaigrette complements the fresh flavors in the soup while keeping your meal light and balanced.
Creative Ways to Present
Serve this soup in charming bowls topped with a lemon wedge on the side so guests can add an extra zing if they wish. For a fun twist, ladle the soup over cooked grains like quinoa or farro—turning it into a heartier, stew-like meal that’s perfect for colder days.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to preserve its fresh flavors and vibrant colors. It’s a great option for quick lunches or easy dinners during a busy week.
Freezing
Butter Bean Soup with Spinach and Lemon Recipe freezes very well. Allow the soup to cool completely before transferring to freezer-safe containers. Freeze for up to 3 months, making it a wonderful option for batch cooking and meal prepping.
Reheating
To reheat, thaw overnight in the refrigerator if frozen. Warm gently on the stove over low to medium heat, stirring occasionally. Add a splash of water or broth if needed to loosen the soup and revive its lovely texture and flavor.
FAQs
Can I use canned butter beans instead of cooked fresh ones?
Absolutely! Canned butter beans are a convenient shortcut and work perfectly in this soup. Just be sure to rinse them well to remove any excess sodium before adding to the pot.
Is this soup vegan and gluten-free?
Yes to both! This recipe uses only plant-based ingredients and naturally gluten-free components, making it suitable for vegan and gluten-free diets.
Can I substitute the spinach with another green?
Definitely. Kale, Swiss chard, or even tender collard greens make great substitutes. Just adjust cooking time slightly to ensure your chosen greens wilt perfectly without losing their color.
How can I make the soup spicier?
Feel free to add red pepper flakes, a dash of hot sauce, or a diced fresh chili when you sauté the onions and garlic. Spicing up the soup adds a lovely depth and warmth.
Is lemon juice necessary, or can I use lemon zest instead?
Lemon juice is ideal for bright acidity and freshness, but if you prefer a subtler lemon note, adding some lemon zest works well too. For the best balance, you can even combine a little zest with the juice.
Final Thoughts
I truly hope you give this Butter Bean Soup with Spinach and Lemon Recipe a try soon—it’s one of those bowls that comforts and energizes all at once. With simple ingredients and an effortless method, it’s perfect for busy days when you still want a meal that feels special. Warm, fresh, and packed full of flavor, this soup might just become your new favorite go-to!
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Butter Bean Soup with Spinach and Lemon Recipe
- Prep Time: 0h 10m
- Cook Time: 0h 30m
- Total Time: 0h 40m
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: International
- Diet: Vegetarian
Description
A hearty and nutritious Butter Bean Soup featuring tender butter beans simmered with aromatic spices, fresh spinach, and tangy lemon juice. This vegetarian soup is perfect for a comforting meal and packed with vibrant flavors and wholesome ingredients.
Ingredients
Soup Base
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 4 cups vegetable broth
Main Ingredients
- 2 cups cooked butter beans
- 1 can (14.5 oz) diced tomatoes
- 1 cup spinach, chopped
Seasoning & Finishing
- 1 tablespoon lemon juice
- Salt, to taste
- Pepper, to taste
Instructions
- Heat the oil: Warm the olive oil in a large pot over medium heat to create the base for sautéing the aromatics.
- Sauté onions: Add the chopped onion and cook, stirring occasionally, until soft and translucent, approximately 5 minutes, to develop sweetness and flavor.
- Add garlic: Stir in minced garlic and cook for 1-2 minutes, stirring constantly to prevent burning, releasing its aroma.
- Incorporate spices: Add ground cumin and ground coriander to the pot, cooking for an additional minute to bloom the spices and enhance their flavors.
- Pour broth: Stir in the vegetable broth, combining it well with the sautéed mixture to form the soup base.
- Simmer broth: Bring the broth to a simmer over medium heat and let it cook for about 5 minutes to meld flavors.
- Add butter beans: Stir in the cooked butter beans, integrating them fully into the broth for substance and creaminess.
- Add tomatoes: Add the entire can of diced tomatoes with juice, stirring to combine and enrich the soup with acidity and texture.
- Add spinach: Toss in the chopped spinach and stir until it wilts down, distributing the greens evenly in the soup.
- Simmer again: Let the soup simmer gently for another 5-7 minutes, stirring occasionally to heat through and marry flavors.
- Brighten with lemon: Stir in the lemon juice to add a bright, fresh note that balances the richness of the soup.
- Season to taste: Add salt and pepper according to your preference, tasting and adjusting seasoning as needed.
- Serve: Ladle the hot butter bean soup into bowls and enjoy immediately for a satisfying meal.
Notes
- You can use dried butter beans soaked and cooked or canned for convenience.
- For a creamier texture, blend part of the soup with an immersion blender before adding spinach.
- Add a pinch of chili flakes for a spicy kick if desired.
- Serve with crusty bread or a side salad for a complete meal.
- This soup stores well and tastes great reheated the next day.
