Description
A hearty and wholesome soup made with white beans, vegetables, and Mediterranean herbs. Creamy, fragrant, and nourishing, this quick one-pot meal is satisfying yet light enough to enjoy year-round.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- 3 cans (15 ounces each) white beans, drained and rinsed
- 4 cups baby spinach
- Grated parmesan cheese, optional (for serving)
Instructions
- Heat olive oil in a large pot over medium-high heat. Add onion and cook for about 5 minutes until translucent.
- Stir in garlic, carrots, celery, thyme, oregano, salt, and pepper. Cook for 2–3 minutes to build flavor.
- Pour in vegetable broth and add white beans. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in spinach and cook until wilted, about 2 minutes.
- Taste and adjust seasoning. Serve hot, topped with parmesan if desired.
Notes
- For extra protein, add chicken, chicken sausage, or quinoa.
- Boost flavor with smoked paprika, cumin, or a parmesan rind while simmering.
- Add potatoes, pasta, or extra beans for a heartier meal.
- Substitute spinach with kale, zucchini, or green beans.
- For creaminess, stir in cashew milk before serving.
- Freezes well for up to 3 months—perfect for meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 240
- Sugar: 6g
- Sodium: 620mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
