Hearty White Bean Soup
Cozy up with a bowl of Hearty White Bean Soup, a nourishing and flavor-packed recipe that’s perfect for chilly evenings or a wholesome midweek dinner. This comforting soup is brimming with tender white beans, vibrant carrots, celery, and baby spinach, all simmered in a fragrant broth infused with garlic, thyme, rosemary, and a touch of lemon for a zesty finish. Ready in under an hour and made with pantry staples like canned beans and vegetable broth, this one-pot meal is as convenient as it is delicious. Garnished with fresh parsley for a burst of color and freshness, this satisfying, plant-based soup is ideal for meal prepping or serving up bowls of warmth to a hungry crowd. Whether you’re looking for a hearty vegetarian option or simply a comforting soup recipe, this dish is sure to become a staple in your kitchen!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 stalks celery stalks, sliced
- 3 cloves garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 leaf bay leaf
- 2 15-ounce cans canned white beans, drained and rinsed
- 6 cups vegetable broth
- 4 cups baby spinach
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lemon juice
- 0.25 cup fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, sliced carrots, and sliced celery to the pot. Cook and stir for about 5 minutes, or until the vegetables start to soften.
Stir in the minced garlic, thyme, rosemary, and bay leaf, cooking for an additional 1-2 minutes until the garlic is fragrant.
Add the drained and rinsed white beans to the pot, followed by the vegetable broth. Stir to combine.
Bring the soup to a boil, then reduce the heat to low. Let it simmer uncovered for about 20-25 minutes, stirring occasionally.
Stir in the baby spinach, letting it wilt into the soup, which should take about 2-3 minutes.
Season the soup with salt and black pepper. Adjust seasoning to taste if necessary.
Remove the bay leaf from the pot and stir in the lemon juice.
Ladle the soup into bowls, garnish with chopped fresh parsley, and serve warm.
Nutrition Facts
Calories |
1683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6897 mg | 300% | |
| Total Carbohydrate | 255.2 g | 93% | |
| Dietary Fiber | 68.4 g | 244% | |
| Total Sugars | 37.3 g | ||
| Protein | 79.2 g | 158% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 965 mg | 74% | |
| Iron | 32.5 mg | 181% | |
| Potassium | 6484 mg | 138% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
