White Bean Soup Hot
Warm, nourishing, and packed with wholesome ingredients, White Bean Soup Hot is the perfect recipe for comfort on a chilly day. This hearty soup features tender white beans simmered with aromatic garlic, onions, and herbs like thyme and rosemary, enhanced by the subtle heat of optional red pepper flakes. A medley of fresh vegetables, including carrots, celery, and baby spinach, adds vibrant color and nutrition, while a splash of lemon juice brightens the flavors. The recipe allows for a customizable texture—blend it partially for a creamy finish or leave it chunky for a rustic touch. Ready in just 50 minutes, this high-protein, vegetarian soup is both satisfying and easy to prepare, making it ideal for weeknight dinners or meal prep. Serve it piping hot, garnished with fresh parsley, for a comforting dish that will leave everyone coming back for seconds.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 0.25 teaspoon crushed red pepper flakes (optional)
- 3 cans (15 oz each) canned white beans, drained and rinsed
- 6 cups vegetable broth
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups baby spinach
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic, diced carrots, and celery. Cook for another 5 minutes, stirring occasionally, until the vegetables are softened.
Sprinkle the dried thyme, dried rosemary, and crushed red pepper flakes (if using) over the vegetables. Stir well to coat the vegetables with the herbs.
Add the drained and rinsed white beans to the pot, followed by the vegetable broth and bay leaf.
Season with salt and black pepper, and bring the soup to a gentle boil.
Reduce the heat to low, cover the pot, and let the soup simmer for 25 minutes, allowing the flavors to meld.
Remove the bay leaf from the pot. For a creamier consistency, use an immersion blender to partially blend the soup, or transfer 2 cups of the soup to a blender, blend until smooth, and return it to the pot. This step is optional.
Add the baby spinach to the pot and stir until wilted, about 2-3 minutes.
Stir in the lemon juice to brighten the flavors.
Taste and adjust the seasonings as needed.
Ladle the soup into bowls, garnish with fresh chopped parsley if desired, and serve hot.
Nutrition Facts
Calories |
2046 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7360 mg | 320% | |
| Total Carbohydrate | 322.5 g | 117% | |
| Dietary Fiber | 88.1 g | 315% | |
| Total Sugars | 40.3 g | ||
| Protein | 101.1 g | 202% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1062 mg | 82% | |
| Iron | 38.1 mg | 212% | |
| Potassium | 7474 mg | 159% | |
*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.
