Spinach, Lentil, and Butter Bean Soup Recipe – Easy, Hearty & Healthy
A hearty and healthy vegetable soup made with tender lentils, creamy butter beans, fresh spinach, carrots, and tomatoes in a flavorful herb broth.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Ingredients
1 tbsp olive oil
1 medium yellow onion, diced
2 medium carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 tbsp tomato paste
1 tsp ground cumin
1 tsp dried Italian seasoning
1 cup dried brown or green lentils, rinsed
1 can (14.5 oz) diced tomatoes
6 cups vegetable broth
1 can (15 oz) butter beans, drained and rinsed
4 cups fresh spinach
1 bay leaf
1 tbsp fresh lemon juice
Salt and black pepper, to taste
2 tbsp fresh parsley, chopped (optional)
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add onion, carrots, and celery; cook 5–7 minutes.
3. Stir in garlic, tomato paste, cumin, and Italian seasoning.
4. Add lentils, tomatoes, broth, and bay leaf.
5. Bring to a boil, then simmer 25–35 minutes until lentils are tender.
6. Add butter beans and simmer 5 minutes.
7. Stir in spinach until wilted.
8. Remove bay leaf and add lemon juice, salt, and pepper.
9. Garnish with parsley and serve hot.
Notes
Use vegetable broth for a vegetarian and vegan soup.
Substitute kale for spinach or cannellini beans for butter beans.
Add extra broth if the soup becomes too thick.
Refrigerate in an airtight container for 3–4 days.
Freeze for up to 2–3 months for best quality.
Reheat gently on the stovetop or in the microwave.