Description
A comforting and hearty White Bean Soup made with fresh vegetables, fragrant herbs, and nutritious spinach. This easy-to-make recipe combines creamy white beans, aromatic thyme and oregano, and a splash of parmesan cheese for a flavorful and satisfying meal that can be ready within 30 minutes.
Ingredients
Main Ingredients
- 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-ounce) cans white beans, drained and rinsed
- 5 ounces baby spinach
- Grated parmesan cheese, for serving (optional)
Instructions
- Sauté vegetables: In a large pot or saucepan, heat the olive oil over medium-high heat. Add the chopped onions and cook, stirring occasionally, until they become translucent, about 5 minutes. Then add the minced garlic, chopped carrots, celery, dried thyme, oregano, salt, and pepper, cooking for an additional 2 to 3 minutes to release the flavors.
- Simmer the soup: Pour in the low sodium vegetable broth and add the drained white beans. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 15 minutes to allow all the flavors to meld together.
- Add spinach: Stir in the baby spinach and continue to simmer for about 2 minutes, or until the spinach has wilted completely into the soup.
- Final seasoning and serve: Remove the pot from heat. Taste the soup and adjust the seasoning by adding more salt or pepper if desired. Serve the soup hot, optionally topped with a sprinkle of grated parmesan cheese for added richness and flavor.
Notes
- For a smoother texture, blend part or all of the soup with an immersion blender before adding the spinach.
- Use low sodium vegetable broth to control the saltiness and make it healthier.
- Parmesan cheese is optional but adds a lovely savory finish.
- This soup reheats well and can be stored in the refrigerator up to 3 days.
- To make this recipe vegan, omit the parmesan cheese or use a vegan cheese alternative.
