Navy Bean Soup with Fresh Spinach and Lemon Recipe
This hearty Navy Bean Soup combines tender navy beans with fresh vegetables and aromatic herbs, simmered to perfection for a comforting and nutritious meal. Enhanced with spinach and a splash of lemon juice, it’s a wholesome and flavorful dish perfect for any season.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- ½ teaspoon dried thyme
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 2 medium carrots, finely chopped
- 2 medium tomatoes, chopped
- 6 cups vegetable broth or low sodium chicken broth
- 2 15-ounce cans navy beans, rinsed and drained
- 3 garlic cloves, minced
- 2 cups baby spinach, chopped
- Juice from 1 lemon
- Salt and ground black pepper, to taste
Optional Toppings
- Grated parmesan cheese (about 2 tablespoons per serving)
- Fresh basil leaves, chopped
Instructions
- Heat oil and sauté aromatics: Add the olive oil to a large pot over medium-high heat. When the oil is hot, add the dried thyme and finely chopped onion. Sauté for 2 minutes until the onions become translucent and fragrant.
- Add and soften vegetables: Add the chopped celery and carrots to the pot and sauté for another 2 minutes until the vegetables start to soften, enhancing their flavors.
- Add remaining soup ingredients and simmer: Stir in the chopped tomatoes, broth (vegetable or low sodium chicken), rinsed navy beans, and minced garlic. Bring the mixture to a boil, then reduce heat to a bubbling simmer. Cover the pot and cook for 25 to 35 minutes until all vegetables are tender and the flavors meld.
- Incorporate spinach: Add the chopped baby spinach to the soup and stir until it wilts, which should take just a minute or two, adding a fresh and nutritious component.
- Finish with lemon juice and seasoning: Turn off the heat and stir in the fresh lemon juice to brighten the flavors. Taste the soup and season with salt and ground black pepper as needed.
- Serve with toppings: Ladle the soup into bowls and top each with about 2 tablespoons of grated parmesan cheese and a sprinkle of freshly chopped basil leaves for added flavor and garnish.
Notes
- Use low sodium broth to better control the salt content.
- For a vegan version, omit the parmesan cheese or substitute with a vegan cheese alternative.
- You can blend a portion of the soup for a creamier texture before adding spinach.
- Leftover soup can be refrigerated for up to 3 days or frozen for longer storage.
- Add more lemon juice or herbs to adjust acidity and freshness to your preference.
Keywords: Navy Bean Soup, Healthy Soup, Vegetarian Soup, Comfort Food, Easy Dinner, Bean Soup, Vegetable Soup, Low Fat Soup