Hearty rosemary, garlic, white bean and spinach soup

Jul 22, 2021
This soup is a hearty and healthy meal. Source: Getty Images

This is a delicious, quick and easy meal. The white beans give a thick – almost meaty – texture to the rosemary and garlic broth with the wilted spinach being a perfect accompaniment.

Soups are something of a ‘no brainer’ during the cooler months of the year. They are less effort than a pie and not as stodgy as a stew. I enjoyed making this soup because it came together so easily — less than 30 minutes for the stock, about 45 minutes from start to serve. I added the beans and the spinach last, allowing them to simmer slightly before serving.

Serves 2-3


  • 1/4 cup extra virgin olive oil, divided
  • 1 medium onion, finely sliced
  • 1 stalk celery, diced
  • 6 medium garlic cloves, thinly sliced
  • 1 tbsp fresh rosemary leaves, chopped
  • 1 litre vegetable stock
  • 1 bay leaf
  • 400g can white beans, drained and rinsed
  • 1 bunch spinach, trimmed and washed
  • 2 tsp lemon juice


  1. Heat 2 tablespoons oil in a medium saucepan over medium-high heat until shimmering. Add onion, celery, garlic, and rosemary. Cook, stirring frequently, until onions and garlic are softened but not browned, about 4 minutes.
  2. Add stock, bay leaf and beans. Bring to a boil, reduce to a bare simmer and cook for 10 minutes.
  3. Add spinach and continue cooking until completely wilted, about 5 minutes longer.
  4. Season to taste with salt and pepper. Stir in lemon juice. Serve immediately, drizzling remaining olive oil over bowls.

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