Navy bean soup with spinach, carrots, and Parmesan. Crusty bread strongly encouraged.
Want the recipe? No judgement. Jump straight there:
In Arizona, when the 10-day forecast drops below 100 degrees, we call it soup weather. We may still be wearing shorts, but we're willing fall to arrive, one pot of soup at a time—and celebrating that the forecast finally has two digits.
My mom called this navy bean soup, so that’s what I call it, too. The grocery store may offer navy, Great Northern, or cannellini beans. All work just fine for this recipe. I prefer cannellini, but I’m not arguing with my mother or the bean aisle.
Why You’ll Love It
It starts with onion, carrots, and celery. AKA mirepoix, the French term that means vegetables you probably already have. Add beans, broth, herbs, and spinach, and dinner is handled.
Blending some of the beans thickens the broth without adding cream.
Navy Bean Soup
Prep time: About 10 minutes · Cook time: About 25 minutes · Total time: About 35 minutes · Serves: About 6
A hearty navy bean soup made with simple ingredients. Serve with crusty bread, and save a bowl for tomorrow—the leftovers are even better.
Ingredients
2 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, minced
3 large carrots, chopped
3 celery stalks, chopped
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried oregano
Salt and black pepper, to taste
A pinch of red pepper flakes (optional)
6 cups low-sodium vegetable or chicken broth
3 cans (15 ounces each) white beans, drained and rinsed
2 cups fresh baby spinach
Parmesan shavings, for serving
How to Make It
Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 5 minutes.
Add the garlic, carrots, celery, thyme, rosemary, oregano, red pepper flakes, salt, and pepper. Cook for another 2–3 minutes, stirring occasionally.
Add the broth and beans. Bring to a boil, then reduce the heat and simmer for 15 minutes. This gives the vegetables time to soften and the flavors time to come together.
Turn off the heat and give the soup 4–5 quick pulses with a stick blender, leaving most of the beans whole. No stick blender? I’ve linked my favorite one below. In a pinch, a potato masher works too.
Stir in the spinach and simmer until wilted, about 2 minutes.
Remove from the heat and taste. Add more salt or pepper if needed. Ladle into bowls, finish with Parmesan shavings, and serve.
Pro Tips & Notes
Add the spinach last. It only needs a couple of minutes to wilt, so wait until you’re nearly ready to serve.
Make it ahead. The soup keeps in the refrigerator for up to 4 days. It may thicken as it sits; add a splash of broth when reheating.
Freeze some for later. Freeze in airtight containers for up to 3 months for best quality. Thaw overnight in the refrigerator, then reheat in a saucepan until hot throughout. Lunch is handled.
Made this soup?
Share a photo on Instagram and tag @forthebirdsliving.
What to Serve With It
A bowl of this soup, a piece of crusty bread, and a little Parmesan on top—that’s dinner. If friends are coming over, add a simple green salad and call it a plan.
A forecast that starts with an 8 would be nice, too.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
A Few Helpful Extras
This soup doesn’t ask for much equipment, but a stick blender is handy when you want a thicker broth. A few pulses right in the pot do the job—and leave fewer dishes in the sink.
Just back for the Season?
Get your kitchen ready with our Snowbird Kitchen Essentials guide.
Join the Flock
If you like really good food, easy entertaining, and the occasional excuse to keep the cookie jar full, come join us.
The Latest from the Blog
Something good to cook, somewhere fun to go, and a few useful finds along the way. Here’s what’s new on the blog.
