5.0 from 14,187 votes
White Bean Soup
This White Bean Soup is so good! I've seasoned it to give it a Mediterranean flare and it's great for helping you find a place for your veggies!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 servings
Calories: 301 kcal
Course:
Soup
Cuisine:
Mediterranean , American
Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 garlic cloves minced
- 3 large carrots chopped
- 3 celery stalks chopped
- 6 cups low sodium vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon oregano
- ½ teaspoon salt plus more to taste
- ½ teaspoon black pepper plus more to taste
- 3 (15-ounces) can white beans drained and rinsed
- 5 ounces baby spinach
- grated Parmesan cheese for serving
Instructions
- In a large pot or saucepan, heat the olive over medium high heat. Add onions and cook until onions are translucent, about 5 minutes. Add the garlic, carrots, celery, thyme, oregano, salt and pepper, and cook for an additional 2-3 minutes.
- Add vegetable broth and beans, bring to a boil, reduce heat and simmer for 15 minutes to combine all of the flavors together.
- Stir in the spinach and continue to simmer until the spinach wilts, about 2 minutes
- Remove from heat, taste, add in any extra salt or seasoning to taste and sprinkle grated parmesan cheese, if desired, and serve immediately.
Cup of Yum
Notes
- Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge.
- Freezing Instructions: You can also freeze the soup for up to 3 months. I recommend freezing it individual portions for easier thawing. To re-heat, thaw in the fridge overnight and microwave until heated through. Or simply microwave straight from the freezer until heated through.
- Substitutes: For best results, follow the recipe as is. However you can omit some vegetables as you see fit and add others you enjoy.
- Allow the beans to simmer with the broth. Since the canned white beans are already cooked, it may seem unnecessary to add them to the soup until the very end. However, they actually absorb all the flavors of the soup, and soften to lend a creaminess to the soup. So make sure to add them when the broth goes in.
- Stir the soup while it simmers. The canned white beans are very tender so they naturally make the soup thicker. But if you stir the soup and slightly mash the beans with a wooden spoon occasionally, it helps to break them down a bit more.
- Don’t Skip Sautéing Your Veggies: This step isn’t just about cooking; it’s about getting those deep, sweet flavors from your onions, garlic, carrots, and celery. It lays down the flavor foundation that makes your soup so good.
- Be Smart with Seasoning: Go easy with the salt and pepper at the start. It’s all about balance, and you can always add more later once the flavors have had a chance to mingle and get to know each other.
Nutrition Information
Serving
1bowl
Calories
301kcal
(15%)
Carbohydrates
57g
(19%)
Protein
18g
(36%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Sodium
436mg
(18%)
Potassium
1282mg
(37%)
Fiber
14g
(56%)
Sugar
4g
(8%)
Vitamin A
7334IU
(147%)
Vitamin C
11mg
(12%)
Calcium
212mg
(21%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 301
% Daily Value*
| Serving | 1bowl | |
| Calories | 301kcal | 15% |
| Carbohydrates | 57g | 19% |
| Protein | 18g | 36% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 436mg | 18% |
| Potassium | 1282mg | 27% |
| Fiber | 14g | 56% |
| Sugar | 4g | 8% |
| Vitamin A | 7334IU | 147% |
| Vitamin C | 11mg | 12% |
| Calcium | 212mg | 21% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.