Warms your soul with every spoonful!
Picture this: a bubbling pot of rich, creamy soup that’s packed with nutritious greens and hearty beans that just scream cozy vibes. Spinach, lentils, and butter beans come together in a hug-in-a-bowl that’s not only delicious but also ridiculously easy to whip up. Seriously, you can have this homemade delight simmering away in under 30 minutes—perfect for those busy nights when takeout just isn’t an option.
Why make this recipe
Why wouldn’t you want a soup that’s both nutritious and scrumptiously filling? Here’s why this Spinach, Lentil, and Butter Bean Soup is a must-try:
- Easy Cleanup: It’s a one-pot wonder, so fewer dishes mean you can binge-watch your favorite series without feeling guilty about the mess in the kitchen.
- Budget-Friendly: You can throw together this deliciousness without breaking the bank! Think of all the extra snacks you can buy with the savings. 😉
- Family-Friendly: Even the pickiest eaters will gobble it up. Who can resist a warm, comforting bowl of soup?
Ingredients
You don’t need fancy stuff — just these basics!
- Fresh spinach
- Lentils (green or brown)
- Butter beans
- Onion, diced
- Garlic, minced
- Carrot, chopped
- Vegetable broth (homemade or store-bought)
- Olive oil
- Salt
- Pepper
- Cumin
Directions
Ready to dive into this flavorful wonder? Just follow these simple steps:
- In a large pot, heat a splash of olive oil over medium heat.
- Add the onion and garlic, stirring until the onion is translucent (about 3-4 minutes).
- Toss in the carrot and cook for another 2 minutes.
- Add the lentils and vegetable broth, bring to a boil, then reduce to a simmer.
- Cook for approximately 20 minutes or until lentils are tender.
- Stir in the spinach and butter beans, letting them heat through.
- Season with salt, pepper, and cumin, and give it a good stir!
How to make Spinach, Lentil and Butter Bean Soup (Overview)
Let’s break it down into bite-sized steps! First, create that base by sautéing the aromatic onion and garlic. The sweet, savory smells will have everyone wandering into the kitchen asking what’s cooking. Then, toss in the carrots to add a slight crunch. After that, it’s all about the lentils and broth team-up—simmering until tender. Finally, stir in the spinach and butter beans for that creamy finish. Pro tip: Don’t skip toasting the garlic; it makes all the difference!
How to serve Spinach, Lentil and Butter Bean Soup
Sweeten the deal with some creative serving ideas! Picture a big bowl of vibrant green soup topped with a sprinkle of fresh herbs or a drizzle of olive oil. Pair it with a crusty slice of artisan bread or some crunchy crackers for textural delight. The aroma alone will have everyone rushing to the dinner table. 🍽️
How to store Spinach, Lentil and Butter Bean Soup
This soup keeps well, so don’t worry about leftovers! It lasts up to 4 days in the fridge and up to 3 months in the freezer. Just make sure to let it cool first! When you’re ready to dive back in, reheat gently on the stove, adding a splash of broth to loosen it up.
Tips to make Spinach, Lentil and Butter Bean Soup
- Timing is Everything: Make sure your lentils are tender; no one wants a crunchy surprise!
- Ingredient Swaps: If you’re out of spinach, try kale or Swiss chard. They’re all friends in the soup world!
- Texture Spotlight: For a creamier soup, blend a portion and mix it back in for that silky finish.
Variation
Want to mix it up? Try adding some spicy sausage for a kick or even a dollop of coconut milk for creaminess, making it a little more exotic. You could also throw in some basil or parsley for an extra touch of flavor.
FAQs
Can I substitute butter beans?
Definitely! You can use any canned beans you have on hand, like cannellini or chickpeas.
How can I make this soup vegan?
This recipe is already vegan-friendly! Just make sure your broth is plant-based.
Can I freeze this soup?
Yes! It freezes beautifully. Just make sure to leave a little space in your container for it to expand.
📌 Pin this recipe for your next cozy dinner night!
Spinach, Lentil, and Butter Bean Soup
Ingredients
Method
- In a large pot, heat a splash of olive oil over medium heat.
- Add the onion and garlic, stirring until the onion is translucent (about 3-4 minutes).
- Toss in the carrot and cook for another 2 minutes.
- Add the lentils and vegetable broth, bring to a boil, then reduce to a simmer.
- Cook for approximately 20 minutes or until lentils are tender.
- Stir in the spinach and butter beans, letting them heat through.
- Season with salt, pepper, and cumin, and give it a good stir!
