White Bean Mushroom Spinach Soup

December 16, 2019

White Bean Mushroom Spinach Soup

Beans thicken this vegan white bean mushroom spinach soup giving it an almost creamy consistency while fresh rosemary and garlic make it fragrant and full of flavor.

Beans thicken this vegan white bean mushroom spinach soup giving it an almost creamy consistency while fresh rosemary and garlic make it fragrant and full of flavor.

White Bean Mushroom Spinach Soup

It only took a week, but I went through my entire stash of soup in the freezer.

Exhausted from busy days in the pre-holiday rush of deadlines, I couldn’t bring myself to pack lunch for the next day the night before.

I like to do as much as I can before bedtime, or the morning will be complete chaos.

Freezing soup is an absolute lifesaver for work lunches.

Packing lunch is a great way to save money and most importantly, to be healthy.

Mushroom soup with spinach and white beans

When you make your own food, you know exactly what’s going in it whether your priorities are organic, low sodium or something else.

My typical soups are made with pureed veggie bases like sweet potatoes.

I also love cracking open a can of tomatoes to make soups like one with red lentils and butternut squash.

To change up my routine, I have been reaching for more broth-based soups. 

Of course they are still filled with vegetables.

White Bean Mushroom Spinach Soup

How To Make White Bean Mushroom Spinach Soup

I really love this soup. Part of the reason is because it’s fast and easy to cook. 

To start, I sauté white onions over medium heat to gently let them soften.

Then I add sliced cremini mushrooms followed by garlic and lots of minced fresh rosemary.

Once the mushrooms are cooked, it’s time to stir in the beans and vegetable broth. 

I like great northern beans, but you can also use cannellini beans.

White Bean Mushroom Spinach Soup

With everything in the pot, I bring the soup to a boil and then reduce the heat to let the fragrant mixture simmer. 

In just 15 minutes, the beans thicken this vegan soup giving it a kind of creamy constancy.  

When I add baby spinach, it always seems like way too much, but then the leaves wilt and make themselves right at home with the rest of the ingredients in the pot.

I have already started including white bean mushroom spinach soup in my rotating repertoire of winter soups. 

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White Bean Mushroom Spinach Soup

White Bean Mushroom Spinach Soup

  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 28-30 minutes
  • Total Time: 33-35 minutes
  • Yield: Serves 4


Beans thicken this vegan white bean mushroom spinach soup giving it an almost creamy consistency while fresh rosemary and garlic make it fragrant and full of flavor.


  • 1 tablespoon olive oil
  • 1 small white onion, roughly chopped
  • 8 ounces cremini mushrooms, sliced
  • 3 garlic cloves minced
  • 2 tablespoons fresh minced rosemary
  • 1 teaspoon kosher salt plus more for serving
  • 1/2 teaspoon black pepper plus more for serving
  • Pinch of red pepper flakes
  • 215.5 ounce cans white beans (great northern beans or cannellini beans)
  • 3 cups low-sodium vegetable broth
  • 1 cup water
  • 2 ounces baby spinach
  • Minced chives for serving


  1. In a large saucepan over medium heat, heat 1 tablespoon olive oil.  Sauté the onions until they become soft and translucent, about 3-4 minutes.
  2. Add the mushrooms and continue cooking for 5 minutes letting the mushrooms start to brown. Stir in the garlic and sauté for a few minutes until the mushrooms are caramelized and fragrant.
  3. Stir in the rosemary, salt, pepper, red pepper flakes, beans, broth and water. Bring the mixture to a boil.
  4. Reduce the heat and simmer the soup until it thickens slightly, about 15 minutes. Add the spinach. Once the leaves have wilted, taste the soup and season with salt and pepper as needed.
  5. Divide the soup into bowls and top with minced chives.


Rate + Review

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Recipe rating

  1. Excellent soup and excellent recipe! I searched on spinach, mushrooms and beans since that’s what I had to use and this recipe came up. We are WFPB and no oil and using a little broth instead of oil to sauté the onion was the only change I needed. It was so savory and satisfying and felt so healthy! It was the perfect comforting soup to make on this cool day. I will share the recipe and definitely make it again! I didn’t change a thing -it was easy, fast and delicious!

  2. Made this soup, except no oil, did a saute and used vegetable broth to decaramelize. Really great tasty for this rainy day. 👍👍👍

  3. Thank you! This soup was very tasty; I look forward to making it again. I didn’t have rosemary, a white onion or garlic cloves, so I substituted onion powder and garlic powder and added cauliflower to have an extra vegetable. Delicious 😋!

  4. Delicious soup! Perhaps a tiny bit heavy on the salt. I had to use more oil than it called for while sauteeing the vegetables. I will certainly make this soup again.

  5. I made this soup and I loved it. I will make it again. I substituted kale for the spinach. I will definitely make this soup again.

  6. Loved it. I have made this soup a few times. Perfect as is. To change it up a bit, I added some chopped potatoes and less beans.

  7. This soup has delicious flavor. I did soak 1/2 cup of dried mushrooms, porcini and mixed gourmet mushrooms, and added them and the soaking water to the soup. I also put in double the amount of spinach. I will make this again.