Herbed Vegetable White Bean Soup
Cozy up with a bowl of Herbed Vegetable White Bean Soup, a hearty and nourishing dish brimming with fresh vegetables, creamy white beans, and a fragrant blend of Italian herbs. Perfect for weeknight dinners or meal prep, this one-pot wonder comes together in just 45 minutes and delivers a satisfying medley of textures and flavors. Featuring tender carrots, celery, zucchini, and wilted baby spinach, each spoonful is enhanced by the aromatic warmth of rosemary, thyme, and oregano. The addition of protein-packed white beans and a rich vegetable broth makes this soup both filling and wholesome. Serve it with a sprinkle of fresh parsley and a side of crusty bread for the ultimate comfort meal. Whether you're craving something light yet fulfilling or looking for a plant-based option, this vegetarian soup is sure to become a new favorite in your recipe rotation!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 4 minced garlic cloves
- 2 medium, diced carrots
- 2 diced celery stalks
- 1 medium, diced zucchini
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1 whole bay leaf
- 6 cups vegetable broth
- 1 14-ounce can, undrained diced tomatoes
- 2 14-ounce cans, rinsed and drained white beans (such as cannellini or navy beans)
- 4 cups baby spinach
- 2 tablespoons, chopped (optional, for garnish) parsley
- 1 teaspoon, or to taste salt
- 0.5 teaspoon, or to taste black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced yellow onion and sauté for 4-5 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the carrots, celery, and zucchini to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the dried thyme, oregano, rosemary, and the bay leaf. Cook for 1-2 minutes to release the flavors of the herbs.
Pour in the vegetable broth and diced tomatoes (with their juices). Bring the mixture to a boil.
Reduce the heat to a simmer and add the white beans. Allow the soup to cook for 15-20 minutes, stirring occasionally, so the flavors can meld and the vegetables become tender.
Remove the bay leaf, then stir in the baby spinach. Cook for 2-3 minutes until the spinach wilts.
Season the soup with salt and black pepper to taste.
Ladle the soup into bowls and garnish with chopped parsley if desired.
Serve warm with crusty bread or crackers on the side.
Nutrition Facts
Calories |
278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.4 g | 10% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1110 mg | 48% | |
| Total Carbohydrate | 43.0 g | 16% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 8.4 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 163 mg | 13% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 1191 mg | 25% | |
*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.
