Description
This comforting White Bean Soup recipe is a hearty, nutritious meal perfect for any day. Made with sautéed vegetables, tender white beans, flavorful herbs, and baby spinach, it combines fresh and wholesome ingredients to create a delicious, protein-rich soup that’s easy to prepare in just 30 minutes.
Ingredients
Scale
Vegetables
- 1 large onion, chopped
- 3 large carrots, chopped
- 3 celery stalks, chopped
- 2 garlic cloves, minced
- 5 ounces baby spinach
Beans and Broth
- 3 (15-ounce) cans white beans, drained and rinsed
- 6 cups low sodium vegetable broth
Seasonings and Oil
- 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
- 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 cook until they turn translucent, about 5 minutes. Then add the minced garlic, chopped carrots, chopped celery, dried thyme, dried oregano, salt, and black pepper. Stir frequently and cook for another 2-3 minutes to allow the vegetables to soften and for the flavors to develop.
- Simmer with Broth and Beans: Pour in the low sodium vegetable broth, then add the drained and rinsed white beans. Stir well to combine all ingredients. Bring the mixture to a boil, then reduce the heat to a simmer. Let the soup simmer uncovered for 15 minutes, allowing the flavors to meld and the vegetables to become tender.
- Add Spinach: Stir in the baby spinach and continue simmering the soup for about 2 minutes, or until the spinach wilts completely and is evenly incorporated throughout the soup.
- Final Seasoning and Serve: Remove the pot from the heat and taste the soup. Adjust the seasoning with additional salt and black pepper if needed. Ladle the hot soup into bowls and optionally top each serving with freshly grated parmesan cheese. Serve immediately and enjoy the warm, flavorful white bean soup.
Notes
- Use low sodium vegetable broth to control the salt level.
- For a creamier texture, blend a portion of the soup and then combine with the rest.
- Parmesan cheese is optional but adds a nice depth of flavor.
- Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stovetop to avoid breaking down the beans too much.
