Description
A comforting and hearty White Bean Soup recipe that is easy to make and packed with nutritious ingredients. This soup is perfect for a cozy weeknight meal or a quick lunch.
Ingredients
Units
Scale
For the White Bean Soup:
- 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
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 3 (15-ounces) cans 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 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 any extra salt or seasoning to taste, sprinkle with grated parmesan cheese if desired, and serve immediately.
Notes
- Allow the beans to simmer with the broth. Canned white beans absorb flavors and soften, adding creaminess to the soup.
- Stir the soup while simmering to slightly mash the beans for a thicker consistency.
- Deepen flavors by sautéing onions, garlic, carrots, and celery.
- Store leftovers in an airtight container in the fridge for 4-5 days or freeze individual portions for up to 3 months.
- Substitute vegetables to preference while following the recipe for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 780mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 11g
- Protein: 14g
- Cholesterol: 0mg
