It’s officially fall which means  it’s time to fire up the stove or crock pot for some delicious soup! Get a double does of greens in this Spinach and White Bean Soup. It is hearty enough to be a great filling meal but the lighter broth won’t leave you feeling heavy.






  • 1 tbsp. extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 small onion, chopped
  • 1 carrot, chopped
  • kosher salt
  • Freshly ground black pepper
  • 1 c. dry white wine
  • 32 oz. low-sodium vegetable stock
  • 15 oz. can cannellini beans, rinsed and drained
  • 1 c. sliced zucchini, cut into half moons
  • 2 c. peas
  • 3 c. baby spinach, washed and dried
  • 1 c. freshly grated Parmesan 


  1. In a large pot over medium heat, heat oil. Cook garlic and onion, stirring with a wooden spoon, 2 minutes. Add carrots, season with salt and pepper and cook 2 minutes more. Add white wine and stock, then bring to a boil and simmer for 5 minutes.
  2. Mix in cannellini beans and zucchini and simmer until vegetables are tender, 5 minutes.
  3. Just before serving add peas, fresh spinach and Parmesan. Stir until warmed through and spinach is wilted.
  4. Serve in soup bowls and top with pepper.