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  • Writer's pictureSwan Wellness

White Bean Soup with Sweet Potatoes and Spinach

Updated: Jan 31, 2021

This healthy white bean soup is the perfect comfort food for cold winter days. Quick and easy to make using minimal pantry staples with some fresh ingredients, it makes a great weeknight meal. Just be sure to make enough to have leftovers for lunch the next day! Rich in vitamins, antioxidants, and plant-based proteins, it is a nutritional powerhouse! The soup is vegan, gluten-free, and really delicious!

  • 1 tablespoon extra virgin olive oil

  • 1 large onion, chopped

  • 2 garlic cloves, minced

  • 2 carrots, chopped

  • 2 celery ribs, chopped

  • 4 cups vegetable broth

  • 4 teaspoons Italian seasonings

  • 1 teaspoon kosher salt

  • 2 15-ounce cans of white beans, drained and rinsed

  • 2 small sweet potatoes, peeled and diced

  • 1 28-ounce can of whole tomatoes

  • Squeeze of a ½ a lemon

  • 3 big handfuls of baby spinach

  1. In a large pot or saucepan, heat olive oil over medium-high heat. Add onions, carrots, celery, and garlic and cook, stirring often, until the onion has softened and is translucent, about 5 minutes.

  2. Add the sweet potatoes, Italian seasoning, and salt, and cook for an additional 2-3 minutes.

  3. Add vegetable broth, canned tomatoes, and beans, bring to a boil, reduce heat and simmer for 15 minutes.

  4. When the potatoes are soft, stir in the spinach and continue to simmer until the spinach wilts, about 2 minutes.

  5. Add a squeeze of lemon juice.

  6. Taste and adjust salt and other seasonings as needed.


  • You can use yellow potatoes instead of sweet potatoes if you prefer or only have those on hand.

  • Instead of Italian seasonings, you can use a combination of thyme, oregano, basil, and rosemary.

  • I used my immersion blender before adding the spinach to blend and thicken the soup a little bit.

  • Any dark leafy greens such as kale or Swiss chard would be good instead of, or in addition to, spinach.

  • You can sauté the vegetables in water or a little bit of broth instead of oil.

  • Leftovers should last in an airtight container in the refrigerator for about 4-5 days.

  • If you are in the mood for a little kick, the soup is delicious sprinkled with some crushed red pepper flakes.

White Bean Soup with Sweet Potatoes and
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