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Spinach Lentil and Butter Bean Soup

A hearty, nourishing soup made with lentils, creamy butter beans, and fresh spinach in a flavorful vegetable broth.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: Mediterranean-Inspired, Vegetarian
Calories: 320

Ingredients
  

Soup Base
  • 2 tbsp olive oil
  • 1 large yellow onion diced
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 1 cup dried lentils green or brown
  • 6 cups vegetable broth
  • 1 can butter beans drained and rinsed
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 3 cups fresh spinach
  • 1 tbsp lemon juice fresh

Equipment

  • Large soup pot
  • Wooden spoon
  • Knife and cutting board

Method
 

  1. Heat olive oil in a large pot and sauté onion, carrots, and celery until softened.
  2. Add garlic and tomato paste; cook until fragrant.
  3. Stir in lentils, broth, herbs, salt, and pepper; bring to a boil.
  4. Simmer until lentils are tender.
  5. Add butter beans and cook briefly.
  6. Stir in spinach until wilted and finish with lemon juice.

Notes

Soup thickens as it cools; add broth when reheating if needed.