Ontario Bean Soup with Basil
Warm, hearty, and bursting with fresh, herbaceous flavor, Ontario Bean Soup with Basil is the ultimate comfort food for any season. Made with creamy dried white beans, aromatic sautéed vegetables, and a medley of vibrant ingredients like diced tomatoes, fresh basil, and tender baby spinach, this soup strikes the perfect balance between wholesome nutrition and rich, savory taste. Simmered low and slow for maximum depth of flavor, it’s seasoned with oregano, garlic, and a hint of lemon for a subtly zesty finish. Ideal as a light lunch or satisfying dinner, this plant-based recipe is not only filling but also packed with protein and fiber. Ready in just over an hour with simple ingredients and minimal prep, it’s a delicious way to enjoy the bounty of Ontario produce. Garnish with fresh basil and a squeeze of lemon for a bright, refreshing touch! Keywords: Ontario Bean Soup, basil soup recipe, white bean soup, plant-based comfort food, hearty vegan soup.
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Recipe Information
Ingredients
- 1 cup dried white beans (e.g., Navy or Cannellini beans)
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups vegetable broth
- 1 14-ounce can canned diced tomatoes
- 1 cup fresh basil leaves, chopped
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 cups baby spinach
- 1 tablespoon lemon juice (optional, for garnish)
Instructions
Rinse the dried beans under cold water and soak overnight in a large bowl of water, or use the quick soak method by boiling the beans in water for 2 minutes, removing from heat, and letting sit for 1 hour. Drain and rinse before using.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the soaked and drained beans to the pot, along with the vegetable broth and diced tomatoes (including the liquid).
Stir in the chopped basil, dried oregano, salt, and black pepper.
Bring the soup to a boil, then reduce the heat to low and cover the pot. Simmer gently for 75-90 minutes, stirring occasionally, until the beans are tender.
Once the beans are fully cooked, taste the soup and adjust seasoning with additional salt or pepper if needed.
Stir in the baby spinach and let it wilt for 2-3 minutes before serving.
Serve hot, garnished with additional fresh basil and a squeeze of lemon juice if desired.
Nutrition Facts
Calories |
1834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.8 g | 70% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 10.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6565 mg | 285% | |
| Total Carbohydrate | 260.0 g | 95% | |
| Dietary Fiber | 70.6 g | 252% | |
| Total Sugars | 51.7 g | ||
| Protein | 81.4 g | 163% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1070 mg | 82% | |
| Iron | 33.3 mg | 185% | |
| Potassium | 7322 mg | 156% | |
*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.
