Description
This hearty White Bean Soup is packed with nutritious vegetables like carrots, celery, onions, and spinach, simmered in a flavorful vegetable broth with tender white beans. It’s quick and easy to make, comforting, and perfect for a wholesome lunch or dinner. Serve with a sprinkle of parmesan for extra flavor!
Ingredients
Units
Scale
Vegetables
- 1 large onion, chopped
- 3 large carrots, chopped
- 3 celery stalks, chopped
- 2 garlic cloves, minced
- 5 ounces baby spinach
Legumes
- 3 (15-ounce) cans white beans, drained and rinsed
Broth and Seasoning
- 6 cups low sodium vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
Other
- 1 tablespoon olive oil
- Grated parmesan cheese for serving (optional)
Instructions
- Sauté the Vegetables: In a large pot or saucepan, heat the olive oil over medium-high heat. Add the chopped onions and sauté until translucent, about 5 minutes. Next, add the minced garlic, chopped carrots, chopped celery, dried thyme, dried oregano, salt, and pepper. Cook, stirring frequently, for another 2-3 minutes to allow the flavors to build and the vegetables to soften slightly.
- Simmer with Broth and Beans: Pour in the vegetable broth and add the drained and rinsed white beans. Stir to combine, then bring the mixture to a boil. Once boiling, reduce the heat and let the soup simmer uncovered for 15 minutes. This allows the beans to absorb the soup’s flavors and the vegetables to become nice and tender.
- Add Spinach: Stir in the baby spinach and continue to simmer for about 2 minutes, or until the spinach wilts and is fully incorporated into the soup.
- Final Seasoning and Serve: Remove the pot from the heat. Taste the soup and adjust the salt and pepper as needed. Ladle the soup into bowls and top with freshly grated parmesan cheese if desired. Serve immediately and enjoy your comforting white bean soup!
Notes
- Let the beans simmer with the broth so they absorb more flavor and add creaminess to the soup.
- Occasionally mash the beans with a wooden spoon while simmering to naturally thicken the soup.
- Don’t skip sautéing the veggies—this step is essential for building depth of flavor.
- Use seasoning judiciously at first; you can always add more salt and pepper later as flavors develop.
- Store leftover soup in an airtight container in the refrigerator for 4-5 days.
- Freeze cooked soup in individual portions for up to 3 months for easy thawing and reheating.
- You can customize the vegetables based on your preferences; just be sure to follow the main method for best results.
Nutrition
- Serving Size: 1 serving (about 2 cups)
- Calories: 230
- Sugar: 6g
- Sodium: 610mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
