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Two bowls of vegan spinach soup with potatoes and white beans.

Vegan Spinach Soup (With Potatoes)

5 from 5 votes
This hearty vegan spinach soup is a real flavor explosion in the mouth. It is made with fresh spinach, potatoes and white beans.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Author: Eloïse Jennes


  • Cutting board
  • Vegetable peeler and sharp knife
  • Measuring cups
  • Large pot or Dutch oven


  • 1 onion
  • 2 cloves of garlic
  • 6 (900 g) potatoes 2 lb
  • 2 tablespoons oil
  • ¼ cup (60 ml) dry white wine
  • 4 cups vegetable broth
  • 14 oz (400 g) canned white beans
  • 12 oz (350 ) baby spinach
  • salt pepper


  • Mince the onion and the garlic very finely.
  • Wash and peel the potatoes. Cut them into small bite-sized pieces.
  • Heat a large pot or Dutch oven with your preferred cooking oil. When hot, sauté the onion and garlic over medium-high heat until fragrant.
  • Add in the potatoes and sauté for 5 minutes. Stir frequently to prevent the potatoes from sticking to the bottom of the pot.
  • Reduce to medium heat and deglaze with white wine.
  • Pour in the vegetable broth. Cover with a lid and simmer for 20 minutes or until the potatoes are soft.
  • Add in the baby spinach. Cover with a lid. Give it a good stir after 2 minutes, the spinach should be wilted.
  • Drain and rinse the white beans. Add them to the pot. Adjust seasoning with salt and pepper.


Calories: 483kcal | Carbohydrates: 87g | Protein: 18g | Fat: 8g | Saturated Fat: 1g | Fiber: 15g | Sugar: 6g
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