Description
A hearty, healthy, and comforting Spinach, Lentil, and Butter Bean Soup recipe. Packed with protein, fiber, and vitamins, this easy soup is perfect for a weeknight meal or a nourishing lunch. Simple ingredients, big flavor.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon smoked paprika (optional)
- 1 cup brown or green lentils, rinsed
- 6 cups vegetable broth
- 1 (15-ounce) can butter beans, rinsed and drained
- 4 cups fresh spinach, roughly chopped
- Salt and freshly ground black pepper, to taste
- Lemon wedges, for serving (optional)
Instructions
- 1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
- 2. Stir in minced garlic, dried thyme, dried rosemary, and smoked paprika (if using). Cook for 1 minute until fragrant.
- 3. Add rinsed lentils and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until lentils are tender.
- 4. Stir in rinsed butter beans and chopped spinach. Simmer for another 5 minutes until spinach has wilted and beans are heated through.
- 5. Season generously with salt and pepper to taste. Serve hot, with lemon wedges if desired.
Notes
Store in airtight containers in the refrigerator for up to 3-4 days. Freezes well for up to 3 months. Reheat gently on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: Approximately 250-300 per serving (estimate)
- Sugar: Approx. 8g
- Sodium: Varies based on broth, estimate 400-600mg
- Fat: Approx. 4g
- Carbohydrates: Approx. 40g
- Fiber: Approx. 15g
- Protein: Approx. 15g