Spinach White Bean Shamrock (Print Version)

A vibrant green blend of spinach, white beans, and assorted veggies packed with flavor and nutrients.

# What You’ll Need:

→ Fresh Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 large leek (white and light green parts), sliced
05 - 3 celery stalks, sliced
06 - 2 cups broccoli florets
07 - 1 small zucchini, diced
08 - 5 cups fresh baby spinach
09 - 1 cup fresh parsley leaves
10 - 1/4 cup fresh chives, chopped

→ Legumes

11 - 1 can (15 ounces) white beans (cannellini or great northern), drained and rinsed

→ Liquids

12 - 4 cups vegetable broth
13 - 1 cup water

→ Seasonings

14 - 1/2 teaspoon dried thyme
15 - 1/2 teaspoon ground black pepper
16 - 1/2 teaspoon sea salt
17 - Juice of 1/2 lemon

# How-To Steps:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, sliced leek, sliced celery, and minced garlic. Sauté for 5 minutes until softened and fragrant.
02 - Add broccoli florets and diced zucchini to the pot. Cook for 3 minutes, stirring occasionally.
03 - Add white beans, vegetable broth, water, dried thyme, salt, and black pepper. Bring to a gentle boil, then reduce heat and simmer uncovered for 12 minutes until vegetables are tender.
04 - Add fresh spinach, parsley, and chives to the pot. Simmer for 2 minutes until greens are wilted.
05 - Remove from heat. Using an immersion blender, purée the soup until smooth and creamy. Alternatively, work in batches with a countertop blender.
06 - Stir in lemon juice. Taste and adjust seasoning if needed.
07 - Ladle into bowls and garnish with extra chives.

# Expert Hints:

01 -
  • It comes together faster than you'd expect, turning raw vegetables into silky comfort in under an hour.
  • You can taste the vegetables individually at first, then blend them into something that feels luxurious without cream or heavy dairy.
  • The green is so vibrant it genuinely lifts your mood, not just fills your belly.
02 -
  • Don't skip blending the soup into smoothness—it transforms the texture into something that feels almost indulgent, which is the whole point.
  • Lemon juice is your secret weapon that makes green vegetables taste more like themselves, so taste before you add it and after, and you'll understand why it matters.
03 -
  • If you don't have an immersion blender, don't let that stop you—a regular blender works perfectly if you let the soup cool slightly and work in batches, pouring carefully and never filling it more than halfway.
  • Taste as you go and don't be shy about adjusting seasoning, because soup amplifies flavors and what tastes right at the stove might need a pinch more of something once it's cooled slightly.
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