Spinat weiße Bohnen Suppe

There's something about late afternoon light filtering through the kitchen window that makes me want to create something green and restorative. This spinach and white bean soup emerged from one of those moments—I'd grabbed a bunch of fresh spinach at the market, caught the scent of fresh herbs lingering on my hands, and suddenly knew exactly what needed to happen. The vibrant color alone felt like medicine, and the first spoonful convinced me it would become a regular rotation in our cooking week.

I made this for a friend who'd been running on coffee and stress, and watching her face change from exhausted to genuinely comforted after that first bowl reminded me why I cook. She asked for seconds, then asked for the recipe, then started texting me photos of her own version a week later. That's when I knew this soup had staying power.

Ingredients

• Olive oil (2 tbsp): Use a good quality oil—it's the foundation that carries all the flavor of your aromatics.
• Yellow onion, diced (1 medium): The sweet base that softens and becomes almost creamy once it hits the heat.
• Garlic, minced (2 cloves): Add this with the onion so it mellows and doesn't turn bitter.
• Leek, sliced (1 large, white and light green parts): Leeks add a subtle sweetness and depth that regular onions can't quite match.
• Celery stalks, sliced (3): The quiet hero that nobody notices but definitely tastes the difference without.
• Broccoli florets (2 cups): They break down into the soup's body while adding nutrition and that earthy vegetal taste.
• Zucchini, diced (1 small): Softens quickly and adds a gentle, almost creamy texture without being heavy.
• Fresh baby spinach (5 cups): Add this at the very end so it stays bright and doesn't lose its vibrance to long cooking.
• Fresh parsley leaves (1 cup): The freshness here is non-negotiable—it's what keeps the soup from feeling dull or heavy.
• Fresh chives, chopped (1/4 cup, plus extra for garnish): These add a gentle onion whisper and a beautiful green fleck when you finish the bowl.
• White beans, drained and rinsed (1 can, 15 oz): They become part of the soup's backbone, adding protein and substance without overpowering anything.
• Vegetable broth (4 cups): Use the best broth you can find—it's doing most of the flavor work here.
• Water (1 cup): Keeps the soup from being too thick and lets the vegetable flavors shine.
• Dried thyme (1/2 tsp): A gentle herb that works in the background, tying everything together.
• Ground black pepper (1/2 tsp): Adds warmth without announcing itself.
• Sea salt (1/2 tsp): Taste as you go—you might need less or a bit more depending on your broth.
• Lemon juice (from 1/2 lemon): This is the secret that wakes everything up at the very end.

Instructions

Quickly chop vegetables, mince herbs, and blend sauces for faster, everyday meal preparation.

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Build your aromatics:

Heat the olive oil over medium heat until it shimmers, then add the onion, leek, celery, and garlic. Let them sauté for a full five minutes—you're looking for softness and fragrance, not color. The sound of them gently moving in the oil is oddly meditative.

Add the sturdy vegetables:

Now the broccoli and zucchini join the party. They need only three minutes to start releasing their flavors into the oil and aromatics. You'll notice the kitchen starting to smell unmistakably fresh and alive.

Build the soup base:

Pour in the beans, broth, water, thyme, salt, and pepper. Bring everything to a gentle boil, then lower the heat and let it simmer uncovered for twelve minutes. The vegetables should be tender enough to break apart easily with a spoon.

Wilt the greens:

Add the spinach, parsley, and chives all at once—it looks like far too much until the heat does its work and everything collapses down into the liquid. Two minutes is all you need to soften the greens without losing their brightness.

Blend to velvet:

Remove from heat and use an immersion blender to purée the soup until it reaches that silky, smooth consistency. If using a regular blender, work in batches and be careful with hot liquid. The transformation is remarkable—chunky vegetables become a unified, elegant soup.

Finish and taste:

Stir in the lemon juice and taste the whole thing. This is your moment to adjust seasoning, add a pinch more salt, squeeze in extra lemon, whatever feels right to your palate.

Serve and garnish:

Ladle into bowls and scatter extra fresh chives on top. The green on green looks beautiful and adds a subtle bite.

Merken

One morning I brought a thermos of this soup to a friend's house during a rough week, and she later told me it was the first thing that made her feel like things might be okay again. That's stayed with me—how food carries intention and care in ways words sometimes can't.

The Art of Blending

An immersion blender changed everything for me when it comes to soup. You can work directly in the pot, feel the texture changing against the blade, and stop the moment it reaches that perfect silky consistency. With a regular blender, you're committed to the process and risk burns, but it works just as well if you're careful and patient.

Playing with Texture and Richness

I've made this soup three different ways depending on the moment. Sometimes I blend it completely smooth, sometimes I blend only half and leave the rest chunky for people who prefer texture. When I want something richer, I add a quarter cup of coconut milk or a dollop of Greek yogurt right before blending, and it becomes almost creamy without losing any of its lightness.

Serving and Storage

This soup tastes just as good on day three as it does fresh, which makes it perfect for batch cooking and bringing for lunch throughout the week. A swirl of olive oil on top adds richness and visual appeal, and crusty bread alongside turns it into something more substantial.

• Store in an airtight container in the refrigerator for up to four days, or freeze for up to three months.
• Reheat gently on the stovetop rather than in the microwave to keep the texture smooth.
• If freezing, leave a bit of headspace in the container since the liquid expands slightly.

Keeps sponges and brushes organized beside the sink, making dishwashing and post-cooking cleanup faster and neater.

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Merken

This soup has become my answer to almost everything—a rough day, a house full of people who need feeding, a moment when I want to do something kind and nourishing. There's real magic in something so simple that tastes this good.

Fragen & Antworten zum Rezept

→ Welche Gemüsesorten passen gut zur Spinatsuppe?

Lauch, Sellerie, Brokkoli und Zucchini ergänzen den frischen Spinat perfekt und sorgen für Vielfalt und Geschmack.

→ Wie wird die Suppe cremig ohne Sahne?

Das Pürieren der weißen Bohnen zusammen mit dem Gemüse verleiht der Suppe eine natürliche Cremigkeit.

→ Kann ich die Suppe vegan zubereiten?

Ja, durch die Verwendung pflanzlicher Gemüsebrühe und Verzicht auf tierische Zusätze bleibt die Suppe vegan.

→ Wie lange dauert die Zubereitung insgesamt?

Die Suppe benötigt etwa 15 Minuten Vorbereitung und 25 Minuten Kochzeit, also rund 40 Minuten insgesamt.

→ Wie schmeckt die Suppe am besten gewürzt?

Mit Thymian, schwarzem Pfeffer, Meersalz und einem Spritzer Zitronensaft erhält die Suppe eine harmonische Würze.