The day after Thanksgiving may have you feeling a little stuffed. Treat yourself to a warm bowl of healthy white bean spinach soup with feta. It’s simple to make and your kitchen won’t smell like Thanksgiving turkey. You could even make it in advance; it’s freezer friendly and will stay fresh in the fridge for 4-5 days. Best of all, with soup you can reclaim your inner strength to start cooking all over again for those other holidays, not to mention shopping….

About hearty leafy greens: A hearty leafy green that can hold its own in a pot of bean soup. SHC loves spinach (not the baby kind) however other veggies will work just as well such as escarole, kale and chard. How about a combo?

About the “crumble”: Iconic Greek feta cheese, with its crumbly texture and tangy, salty flavor is a perfect compliment to bean and kale soup. But, if feta isn’t your thing, try the same amount of shredded Cheddar or Gouda.

Make it a meal: Add diced ham, cooked sausage or vegan (textured soy protein) sausage and this soup becomes an even heartier meal. Pair it with a kale salad (no joke! buy a big bag and split it between soup and salad. Make a dressing mixing together equal parts peanut butter, soy sauce and rice vinegar)

White Bean Spinach Soup

Prep Time: 15 minutes

Cook Time: 1 hour

Serving Size: 6-8


  • 1-cup (½ lb) dried white beans, soaked (or 2, 14 oz. cans beans, drained)
  • 2 tablespoons olive oil
  • 1 medium yellow onion, peeled and chopped
  • 1 celery stalk, chopped
  • 2 carrots, peeled and chopped
  • 2 garlic cloves, peeled and chopped
  • 6 cups vegetable stock
  • 14 ounce can fire roasted diced tomatoes
  • 2 cups chopped and loosely packed fresh spinach
  • Salt and pepper
    Feta Crumble
  • ½ cup crumbled feta cheese
  • Zest of 1 lemon
  • 3 scallions, trimmed and chopped
  • Fresh pepper


  1. Bean soaking: Place beans in water, covered by 2 inches. The traditional way is to cover and soak 8 hours to overnight. The quick way is to boil for 1 minute and set aside for 1 hour. Either way yields the same results.
  2. Soup: In a large pot, heat oil and cook onion, celery, carrots and garlic until soft, about 5-10 minutes. Add veggie stock and bring to a boil. Add tomatoes, beans and kale, reduce to a simmer, cover and cook 1 hour. Season to taste with salt and pepper
  3. Feta crumble: In a small bowl, combine feta, lemon zest, chopped scallions and pepper. Serve a spoonful on top of individual soup bowls.


Please allow extra time for bean soaking.