Description
A hearty and healthy white bean soup packed with vegetables and flavors.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 garlic cloves minced
- 3 large carrots chopped
- 3 celery stalks chopped
- 6 cups low sodium vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon oregano
- ½ teaspoon salt plus more to taste
- ½ teaspoon black pepper plus more to taste
- 3 (15-ounces) can white beans drained and rinsed
- 5 ounces baby spinach
- Grated parmesan cheese for serving
Instructions
- In a large pot or saucepan, heat the olive oil over medium high heat. Add onions and cook until onions are translucent, about 5 minutes.
- Add the garlic, carrots, celery, thyme, oregano, salt, and pepper, and cook for an additional 2-3 minutes.
- Add vegetable broth and beans, bring to a boil, reduce heat and simmer for 15 minutes to combine all of the flavors together.
- Stir in the spinach and continue to simmer until the spinach wilts, about 2 minutes.
- Remove from heat, taste, add in any extra salt or seasoning to taste and sprinkle grated parmesan cheese, if desired, and serve immediately.
Notes
- Allow the beans to simmer with the broth for better flavor absorption.
- Stir the soup while it simmers to help break down the beans.
- Sauté your veggies to enhance the flavors.
- Season to taste during cooking for balanced flavors.
- Store leftovers in an airtight container for 4-5 days.
- Freeze soup in individual portions for up to 3 months.
- Feel free to substitute vegetables as desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 301
- Sugar: 4g
- Sodium: 436mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 14g
- Protein: 18g
- Cholesterol: 0mg
Keywords: white bean soup, vegetarian soup, healthy soup