Description
A warm and hearty Mediterranean-inspired soup made with white beans, vegetables, and fragrant herbs for a comforting, nutritious meal that comes together easily.
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-oz) cans white beans, drained and rinsed
- 5 ounces baby spinach
- Grated Parmesan cheese, for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 6–7 minutes, or until the vegetables begin to soften.
- Stir in garlic, thyme, and oregano. Cook for 1 minute until fragrant.
- Pour in vegetable broth, salt, and pepper. Bring to a gentle simmer.
- Add the white beans and cook for 15–20 minutes, allowing flavors to blend and vegetables to soften fully.
- Stir in the baby spinach and cook for 1–2 minutes until wilted.
- Taste and adjust seasoning. Serve warm with Parmesan on top.
Notes
- Mash a small portion of the beans in the pot for a thicker texture.
- Kale or Swiss chard can replace the spinach.
- Add red pepper flakes for a touch of heat.
- This soup freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes