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Spinach, Lentil, and Butter Bean Soup

A comforting and nutritious soup brimming with spinach, lentils, and butter beans, perfect for chilly days.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Healthy
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetable Base
  • 1 tablespoon olive oil For sautéing
  • 1 medium onion, diced For flavor base
  • 2 cloves garlic, minced Enhances flavor
  • 1 medium carrot, diced Adds sweetness
  • 1 stalk celery, diced For texture
Main Ingredients
  • 6 cups vegetable broth Base for the soup
  • 1 cup lentils (green or brown), rinsed High in protein and fiber
  • 1 15 oz can butter beans, drained and rinsed Creamy texture
  • 4 cups fresh spinach, chopped Adds nutrients and color
  • 1 teaspoon dried thyme Herb for flavor
  • 1 teaspoon salt Adjust to taste
  • 1/2 teaspoon black pepper For seasoning
  • 1/2 lemon Juice of Optional for brightness

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the diced onion, garlic, carrot, and celery. Cook for 5-7 minutes, until the veggies are softened and fragrant.
Cooking
  1. Stir in the vegetable broth, rinsed lentils, dried thyme, salt, and black pepper. Bring to a boil.
  2. Reduce the heat to low and let the soup simmer for about 20 minutes, or until the lentils are tender.
  3. Add the butter beans and chopped spinach to the pot, cooking for another 5 minutes until the spinach wilts and the beans are heated through.
  4. Adjust seasoning, adding a squeeze of lemon juice for brightness if desired. Serve hot and enjoy!

Notes

Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop, adding water or broth as needed.