Italian White Bean, Spinach and Beef Soup

22 Comments 5

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe

Italian White Bean, Spinach and Beef Soup recipe by Barefeet In The KitchenWhen I saw the fresh spinach in my CSA box this week, I knew that a soup was in my near future. I already had a lot of baby spinach in the house to use for smoothies, so I wanted something different this time.

This soup was awesome in it’s simplicity. Less than 20 minutes from start to finish and dinner was served!

My kids all ate this, my pickiest eater even requested seconds. The broth was flavorful and seasoned just right. This is a new favorite and I’m kind of sad there isn’t any of it left for my lunch tomorrow.

Italian White Bean, Spinach and Beef Soup recipe by Barefeet In The Kitchen

Get New Recipessent to your inbox!
We never share your information with third parties and will protect it in accordance with our Privacy Policy.

Italian White Bean, Spinach and Beef Soup

5 from 3 votes
Recipe adapted from and with thanks to Sunday Nite Dinner
Pin Print Review


  • 1 lb ground beef
  • 1/2 large yellow onion diced into 1/2" pieces
  • 4 large garlic cloves minced
  • 4 cups chicken stock
  • Crushed sea salt or kosher salt
  • freshly ground black pepper
  • 1/2 teaspoon dried crushed rosemary
  • 1/2 teaspoon dried thyme
  • 1 1/2 cups cooked white cannellini or great northern beans or 1 can of beans
  • 10 ounces fresh spinach washed and stems removed, but save the the stems for smoothies
  • Pecorino Romano cheese finely grated for topping


  • In a medium size stock pot, over medium heat, brown the beef for about five minutes. Season with salt and pepper as it cooks. Drain excess grease and return to the stove. Add the onions and the garlic and continue cooking until the onions are soft.
  • Add the chicken stock, beans, thyme and rosemary. Bring to a boil. Reduce the heat and simmer for about 5 minutes. While this is simmering, roughly tear or chop the spinach into 1-2" pieces. Add the spinach to the pot and simmer for a minute or two, until the spinach is wilted. Adjust seasonings to taste. Enjoy!
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

Filed under: , , ,

Tagged with:

Share this Article


Related Posts

Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

Reader Interactions

22 Comments Leave a comment or review

    Rate & Comment


  1. Jenn says

    You always get the best pictures of your soup… you even get the wonderful steam coming off it in nice wispy clouds! Can I hire you as my food photographer?? 🙂
    The soup looks and sounds amazing! Can't wait to try it!

  2. Andrea says

    Hi Mary. It is lunchtime and I haven't eaten yet…and your soup and pics look so good!! All your recipes. My oldest daughter gets CSA from Lancaster, Pa, at a drop off in Delaware. She lives closer to it, so it is more convenient for her. I'm always thinking and tempted to join! That is one way to be sure to eat healthy. love,andrea

  3. Chris says

    This reminds me of being in Subway the other day when I ordered the Veggie sub and told the guy I wanted everything on it except cucumbers. When he got to the spinach, he paused (obviously a spinach hater) and asked, "even spinach?" I said, "Heck yeah, I want the spinach!"

    I love how easy this one is. Great dish!

  4. Irene says

    It was very good. I didn’t feel like eating beans when I made it, so I substituted cooked Pastina..5 stars