Italian White Bean Soup
Warm, hearty, and bursting with flavor, this Italian White Bean Soup is the ultimate comfort food for chilly days. Featuring tender white beans, aromatic vegetables, and a perfectly balanced blend of thyme and oregano, this recipe brings the rustic charm of Italian cuisine to your table in just 45 minutes. Fresh spinach adds a vibrant touch, while a squeeze of lemon juice and a sprinkle of parmesan lend a delightful depth to each bowl. The soup’s natural creaminess is enhanced by lightly mashing some of the beans, creating a satisfying texture that pairs beautifully with crusty bread. Perfect as a wholesome weeknight dinner or a meal-prep favorite, this vegetarian soup is both nourishing and irresistibly delicious.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 medium, peeled and diced carrot
- 2 diced celery stalks
- 4 cloves, minced garlic
- 6 cups vegetable broth
- 2 15-ounce cans, drained and rinsed canned white beans
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 4 cups fresh spinach
- 1 teaspoon or to taste salt
- 0.5 teaspoons or to taste black pepper
- 1 tablespoon (optional) lemon juice
- 0.5 cup, grated (optional) parmesan cheese
- 1 loaf, for serving (optional) crusty bread
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrot, and celery to the pot. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Pour the vegetable broth into the pot and bring to a simmer.
Add the drained and rinsed white beans, dried thyme, dried oregano, and the bay leaf to the pot. Stir to combine.
Simmer the soup gently for 15–20 minutes, allowing the flavors to meld together.
Remove the bay leaf and discard.
Using a potato masher or the back of a spoon, mash some of the beans in the pot to thicken the soup slightly.
Add the fresh spinach to the pot and cook for 3–5 minutes, until wilted.
Season the soup with salt and black pepper to taste.
If desired, stir in the lemon juice to brighten the flavor.
Ladle the soup into bowls and top with grated parmesan cheese, if using.
Serve hot with slices of crusty bread on the side, if desired.
Nutrition Facts
Calories |
3947 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.5 g | 101% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 12064 mg | 525% | |
| Total Carbohydrate | 642.6 g | 234% | |
| Dietary Fiber | 104.4 g | 373% | |
| Total Sugars | 65.2 g | ||
| Protein | 186.2 g | 372% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1892 mg | 146% | |
| Iron | 46.4 mg | 258% | |
| Potassium | 9135 mg | 194% | |
*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.
