Description
A warm and comforting soup packed with flavors of white beans, fresh greens, 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
- Heat olive oil in a large pot over medium heat.
- Add diced onion and cook until translucent, about 5 minutes. Stir in minced garlic and cook for another minute.
- Incorporate diced carrots and celery; sauté for about 5-7 minutes until softened.
- Add drained white beans and broth, stirring to combine. Bring to a boil.
- Stir in dried thyme, rosemary, salt, and pepper. Reduce heat and simmer for about 20 minutes.
- In the last few minutes, add fresh spinach or kale and stir until wilted.
- Remove from heat and stir in lemon juice.
- Optional: Blend a portion of the soup for a creamier texture.
- Taste and adjust seasoning if necessary.
Notes
Use fresh herbs for stronger flavor and adjust the consistency by blending more or adding broth. Don’t skip the lemon for brightness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 2g
- Sodium: 600mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 5mg