Filling spinach, sweet potato and bean soup

spinach and sweet potato soup with cannellini beans

This vegetarian soup was born one day when I had half a bag of spinach to use. I normally use spinach for chickpea and spinach soup or for lentil and carrot soup with spinach, however, this time I wanted to try something different. I looked around my cupboards and found some sweet potato and also a carton of cannellini beans. So I decided to make spinach and sweet potato soup with cannellini beans. I had no idea how it was going to turn out, it was more like an experiment.

At the end, I managed to create a delicious and nutritious vegetarian soup which was really filling due to high protein content coming from cannellini beans. You could try using other types of beans but I would stick to white beans.

This healthy soup is not only rich in protein. By eating it you will also get a good dose of vitamin A coming from both sweet potato and spinach. Spinach is also rich in magnesium which many of us are deficient in.

The soup is really easy and quick to make and I love having it for lunch at work.

Filling spinach, sweet potato and bean soup

Quick and easy vegetarian soup. Very filling and nutritious.
Total Time30 mins
Servings: 2
Author: Petra Kravos


  • 100 g spinach washed
  • 1 small sweet potato cut in cubes
  • 230g cannellini beans (drained weight, that's one carton)
  • 1 red onion (sliced)
  • 3-4 cloves of garlic (chopped)
  • bay leaf
  • 2 tbsp rapeseed oil
  • pinch of nutmeg
  • water (start with 500ml and if too thick add more at the end)
  • 2 tbsp vegetable stock powder (I use vegan bouillon powder from Marigold)
  • pepper and salt (as required)

To serve

  • 2-3 tbsp natural yoghurt
  • chopped parsley
  • 1/2 pitta bread


  • Heat up some rapeseed oil in a medium saucepan (medium-high temperature).
  • Add sliced onions and gently fry until soft.
  • Add chopped garlic and cook for another minute or so.
  • Add sweet potato and enough water to cover it all. Add bay leaf, a pinch of nutmeg and vegetable stock. Cook for 5-10 minutes (depending on the size of potato cubes).
  • Add spinach and cook for another 5 minutes.
  • Finally, add cannellini beans which you have just blended into a paste.
  • If it feels too thick add some more water.
  • To finish it off use blender to make it smooth and serve with some natural yoghurt, chopped parsley and wholemeal pitta bread. Add pepper and salt, as required.


  1. It looks great and it must be yummy too. It’s been a while since I made a spinach soup, I should make one soon.

  2. We are absolutely nuts about everything sweet potato at the moment in our home! I can’t wait to try this fabulous soup. I have pinned your recipe to several of my Pinterest boards for later. Thanks so much!

  3. This is a healthy and an amazing lunch idea, Petra! Can’t wait to give it a try!

    1. I am glad you like this lunch idea Agness. If you do try it let me know how it turned out!