Description
This White Bean Soup is a hearty and comforting dish that is perfect for a cozy meal. Packed with vegetables, beans, and aromatic herbs, this vegan and gluten-free soup is flavorful and nutritious.
Ingredients
Scale
Vegetable Mixture:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Soup Base:
- 4 cups vegetable broth
- 2 cans (15 ounces each) white beans (such as cannellini or Great Northern), drained and rinsed
- 1 bay leaf
Finishing Touches:
- 2 cups chopped kale or spinach
- Salt and freshly ground black pepper, to taste
- Juice of 1/2 lemon (optional)
- Chopped fresh parsley for garnish
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery until softened, about 5–7 minutes. Add garlic, thyme, and rosemary; cook for 1 minute.
- Add Broth and Beans: Stir in vegetable broth, white beans, and bay leaf. Bring to a boil, then simmer for 15–20 minutes.
- Adjust Consistency: Use an immersion blender to partially purée the soup if desired. Add kale or spinach and cook until wilted.
- Season and Serve: Remove bay leaf, season with salt, pepper, and lemon juice. Ladle into bowls, garnish with parsley, and serve.
Notes
- For extra flavor, add a Parmesan rind while simmering and remove before serving.
- This soup keeps well in the fridge for up to 4 days and freezes beautifully.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean, American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 220
- Sugar: 4g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
