Description
A warm, hearty soup celebrating beans, fresh herbs, and vibrant veggies, perfect for any season.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups chopped spinach or kale
- 1 tablespoon lemon juice
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery, sauté for about 8–10 minutes until soft and translucent.
- Stir in the minced garlic and tomato paste. Cook for another 1–2 minutes until fragrant.
- Add the cannellini beans, vegetable broth, rosemary, thyme, bay leaf, salt, and pepper. Bring to a gentle boil.
- Reduce heat and let the soup simmer uncovered for 20–25 minutes.
- In the final minutes, stir in the spinach or kale until wilted.
- Remove the bay leaf and stir in lemon juice. Serve hot and enjoy!
Notes
For a thicker texture, blend a portion of the beans and broth. Adjust seasoning to taste before serving.
- Prep Time: 10
- Cook Time: 25
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg