Description
This comforting White Bean Soup is a hearty, nutritious, and easy-to-make dish packed with tender vegetables, creamy white beans, and fresh spinach. Enhanced with savory herbs and optionally topped with grated Parmesan, it’s a perfect bowl of warmth ideal for a cozy meal.
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 while stirring frequently for another 2 to 3 minutes to build flavors and soften the vegetables slightly.
- Simmer with Broth and Beans: Pour in the low sodium vegetable broth and add the drained and rinsed white beans. Stir well to combine. Bring the mixture to a boil, then reduce the heat to let it simmer uncovered for 15 minutes. This simmering phase allows the beans to soak up the flavors while vegetables become tender.
- Add Spinach: Stir in the baby spinach and continue to simmer for about 2 minutes 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 salt and pepper as needed. Ladle the hot soup into bowls and optionally sprinkle with freshly grated Parmesan cheese. Serve immediately and enjoy your wholesome white bean soup.
Notes
- You can substitute kale or Swiss chard for the baby spinach if preferred.
- For a creamier texture, blend part of the soup before adding the spinach.
- Using soaked dried white beans instead of canned requires longer cooking time but enhances flavor.
- Customize the seasoning by adding a pinch of red pepper flakes for heat.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
