Description
A comforting and flavorful soup made with white beans, fresh vegetables, and aromatic herbs, perfect for chilly evenings.
Ingredients
Scale
- 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable or chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 cups fresh spinach or kale
- Juice of 1 lemon
- Grated Parmesan cheese for serving (optional)
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
- Incorporate the diced carrots and celery and sauté for about 5-7 minutes until softened.
- Add the drained white beans and the broth to the pot. Stir well and bring to a gentle boil.
- Add the dried thyme, rosemary, salt, and pepper. Reduce heat and let simmer for approximately 20 minutes.
- In the last few minutes of cooking, stir in the fresh spinach or kale until wilted.
- Remove from heat and stir in the lemon juice.
- For a creamier texture, blend a portion of the soup with an immersion blender.
- Taste and adjust seasoning as necessary before serving.
Notes
For additional flavor, consider adding a bay leaf while simmering and removing it before serving. A splash of white wine during sautéing adds depth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg