Description
A hearty and nutritious White Bean Soup packed with tender vegetables, baby spinach, and flavorful herbs. This comforting soup is perfect for a quick and wholesome meal, simmered to bring out the rich blend of flavors, and optionally topped with grated parmesan for extra savoriness.
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 sauté until translucent, about 5 minutes. Then 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 blend 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 well to combine all ingredients, then bring the mixture to a boil. Once boiling, reduce the heat and let the soup simmer uncovered for 15 minutes to allow the flavors to meld and the vegetables to become 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
- This soup can be stored in the refrigerator for up to 4 days. Reheat gently on the stove before serving.
- For a creamier texture, blend a portion of the soup and then stir back into the pot.
- Use vegetable broth with low sodium to control salt levels better.
- Parmesan cheese topping is optional and can be omitted for a vegetarian version.
- Add a squeeze of fresh lemon juice for a bright finish if desired.
