Spinach, Lentil, and Butter Bean Soup

There are few meals as comforting, nourishing, and dependable as a well-made pot of soup. Spinach, Lentil, and Butter Bean Soup delivers exactly that kind of comfort—warm, hearty, and deeply satisfying—while remaining wholesome and plant-forward.

This soup blends protein-rich lentils with creamy butter beans and vibrant spinach, creating a balanced dish that feels both rustic and refined. It’s the kind of recipe that fits effortlessly into busy weeknights, meal prep routines, and slow, cozy weekends alike.

With pantry staples and simple techniques, this soup proves that nourishing food doesn’t have to be complicated.

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Why Lentils and Butter Beans Work So Well Together

Lentils bring structure, earthiness, and protein, while butter beans contribute a creamy texture and mild flavor that softens the dish. Together, they create a soup that is:

• Naturally thick and hearty
• Satisfying without meat
• Balanced in texture and nutrition

Spinach adds freshness and color at the very end, keeping the soup lively rather than heavy.

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Nutritional Benefits

This soup is naturally:

• High in plant-based protein
• Rich in fiber
• Low in saturated fat
• Packed with iron, folate, and magnesium

It’s a great option for vegetarian and vegan diets, while still appealing to omnivores.

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Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 cup dried green or brown lentils, rinsed
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon dried thyme
• 1 bay leaf
• 6 cups vegetable broth
• 1 (15 oz) can butter beans, drained and rinsed
• 4 cups fresh spinach
• Salt and black pepper, to taste
• Lemon juice, for finishing (optional)

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Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion, carrots, and celery. Cook 5–7 minutes until softened.
3. Stir in garlic, cumin, smoked paprika, and thyme; cook 30 seconds.
4. Add lentils, bay leaf, and vegetable broth. Bring to a boil.
5. Reduce heat and simmer uncovered for 25–30 minutes until lentils are tender.
6. Stir in butter beans and cook 5 minutes.
7. Add spinach and cook just until wilted.
8. Remove bay leaf, season with salt and pepper, and finish with lemon juice if desired.
9. Serve hot.

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Texture & Flavor Profile

This soup is:

• Hearty yet clean
• Earthy from lentils
• Creamy from butter beans
• Freshened by spinach and lemon

It’s comforting without being heavy, making it suitable year-round.

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Variations & Add-Ins

• Tomato-Based: Add crushed tomatoes
• Spicy: Add chili flakes or harissa
• Herby: Finish with fresh parsley or dill
• Creamy: Blend one cup of soup and return to pot

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Serving Suggestions

• With crusty sourdough or flatbread
• Alongside a simple green salad
• As a meal-prep lunch option
• With olive oil drizzle and cracked pepper

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Storage & Meal Prep

• Refrigerate up to 5 days
• Freeze up to 3 months
• Flavors improve overnight

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Cultural & Culinary Context

Lentil-based soups appear across Mediterranean, Middle Eastern, and European cuisines, valued for affordability, nourishment, and versatility. Adding butter beans modernizes the tradition while keeping its comforting essence intact.

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Final Thoughts

Spinach, Lentil, and Butter Bean Soup is proof that simple ingredients can create deeply satisfying meals. It’s wholesome, adaptable, and endlessly comforting—exactly the kind of recipe that earns a permanent spot in a home kitchen rotation.