Description
This White Bean Soup is so good! I’ve seasoned it to give it a Mediterranean flare and it’s great for helping you find a place for your veggies!
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
- Step: 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.
- Step: Add the garlic, carrots, celery, thyme, oregano, salt and pepper, and cook for an additional 2-3 minutes.
- Step: Add vegetable broth and beans, bring to a boil, reduce heat and simmer for 15 minutes to combine all of the flavors together.
- Step: Stir in the spinach and continue to simmer until the spinach wilts, about 2 minutes.
- Step: 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 to absorb flavors. Stir and slightly mash the beans with a wooden spoon occasionally to thicken the soup. Store leftovers in an airtight container for 4-5 days in the fridge or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 301 kcal
- Sugar: 4 g
- Sodium: 436 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 14 g
- Protein: 18 g
- Cholesterol: 0 mg
Keywords: Mediterranean, White Bean Soup, Healthy, Vegetarian, Soup