• Swan Wellness

White Bean Soup with Sweet Potatoes and Spinach

Updated: Feb 1

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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