White Bean Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
301 kcal
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Course
Soup
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Cuisine
Mediterranean, American
White Bean Soup
Description
White Bean Soup starts with a base of olive oil-sautéed onions, garlic, carrots, and celery, which gives a deep savory foundation. The dried herbs thyme and oregano enhance the flavor, complemented with salt and pepper. Adding canned white beans and vegetable broth creates a hearty liquid base. Simmering allows flavors to meld and vegetables to soften.
Stirring in baby spinach near the end wilts the leaves without overcooking them, providing freshness and added nutrients. Grated Parmesan cheese sprinkled on top adds a nutty, salty note to the soup. The canned beans contribute a creamy consistency as they break down slightly during simmering.
The soup works well as a light meal or starter, served hot and seasoned to taste. Its simple ingredients make it easy to prepare repeatedly and adapt with substitutions as preferred.
For storage, leftovers keep well refrigerated for 4-5 days and freeze for up to 3 months. Proper seasoning and stirring help maintain the right texture and flavor balance.
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped, large
- 2 garlic minced, cloves
- 3 carrot chopped, large
- 3 celery chopped, stalks
- 6 cups vegetable broth low sodium
- 1 teaspoon thyme dried
- 1 teaspoon oregano
- ½ teaspoon salt plus more to taste
- ½ teaspoon black pepper plus more to taste
- 3 (15-ounces) White beans drained and rinsed, canned
- 5 ounces baby spinach
- Parmesan Cheese for serving, grated
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.
Notes
- Store leftovers in airtight containers in the refrigerator for 4 to 5 days.
- Freeze individual portions for up to 3 months; thaw in fridge and reheat in microwave or stovetop.
- Simmering the canned white beans in broth enhances creaminess and flavor; stir occasionally and mash some beans for a thicker texture.
- Sauté vegetables first to deepen sweetness and flavor before adding broth and beans.
- Season lightly at first; adjust salt and pepper after simmering to balance flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 301 kcal
% 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.
User Reviews
Overall Rating
5
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