Lunch
Creamy White Bean, Leek & Spinach Soup
Dairy-Free
Gluten-Free
High Fibre
Mediterranean-Style
Vegan-Friendly
⏱ 30 min total
🍴 Serves 4
A creamy white bean soup with softened leeks, spinach, thyme and a fresh squeeze of lemon.
Cannellini beans provide fibre and plant protein, while leeks and spinach add further plant variety. Partially blending the beans gives the soup a rich, creamy texture without using cream.
Ingredients
Servings
Quantities update as you change servings — treat scaled amounts as a guide, not an exact measure.
- 2 × 400 g tins cannellini beans, drained and rinsed
- 2 medium leeks, thoroughly washed and sliced
- 2 celery sticks, finely chopped
- 1 tbsp extra-virgin olive oil
- 1 tsp dried thyme
- 900 ml low-salt vegetable stock
- 120 g baby spinach
- Juice and zest of 1 lemon
- Black pepper, to taste
- Fresh parsley, to serve
Method
- 1 Heat the olive oil in a large saucepan over medium-low heat.
- 2 Add the leeks and celery and cook gently for 8–10 minutes until soft.
- 3 Add the thyme, cannellini beans and vegetable stock.
- 4 Bring to a simmer and cook for 10 minutes.
- 5 Blend approximately half of the soup, leaving some beans and vegetables whole for texture.
- 6 Stir through the spinach and cook for 1–2 minutes until wilted.
- 7 Add the lemon juice and zest, season with black pepper and finish with parsley.
For general information only. This recipe is for general information and is not a substitute for professional medical or dietary advice. Always talk to your GP, dietitian or healthcare team before making significant changes to your diet, especially if you are managing a gastrointestinal condition.