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Spinach, Lentil, and Butter Bean Soup

A warm and hearty soup filled with spinach, lentils, and butter beans, ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Fresh spinach Can substitute with kale or Swiss chard
  • 1 cup Lentils (green or brown)
  • 1 can Butter beans Can use any canned beans like cannellini or chickpeas
  • 1 medium Onion, diced
  • 2 cloves Garlic, minced Toasted for extra flavor
  • 1 medium Carrot, chopped
  • 4 cups Vegetable broth Homemade or store-bought
  • 2 tablespoons Olive oil For sautéing
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1 teaspoon Cumin

Method
 

Preparation
  1. In a large pot, heat a splash of olive oil over medium heat.
  2. Add the onion and garlic, stirring until the onion is translucent (about 3-4 minutes).
  3. Toss in the carrot and cook for another 2 minutes.
  4. Add the lentils and vegetable broth, bring to a boil, then reduce to a simmer.
  5. Cook for approximately 20 minutes or until lentils are tender.
  6. Stir in the spinach and butter beans, letting them heat through.
  7. Season with salt, pepper, and cumin, and give it a good stir!

Notes

This soup keeps well, lasting up to 4 days in the fridge and up to 3 months in the freezer. Reheat gently on the stove, adding a splash of broth to loosen it up. For a creamier texture, blend a portion of the soup and mix it back in.