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White Bean Soup Recipe

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★★★★★

4.7 from 100 reviews

This hearty and flavorful White Bean Soup combines tender white beans with fresh vegetables and savory herbs in a nourishing broth. It’s a perfect comforting meal packed with protein and fiber, finished with vibrant baby spinach and a sprinkle of parmesan cheese for added richness.

Ingredients

Scale

Soup Base

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 3 large carrots, chopped
  • 3 celery stalks, chopped
  • 6 cups low sodium vegetable broth

Seasonings & Beans

  • 1 teaspoon dried thyme
  • 1 teaspoon oregano
  • ½ teaspoon salt, plus more to taste
  • ½ teaspoon black pepper, plus more to taste
  • 3 (15-ounce) cans white beans, drained and rinsed

Finishing Touches

  • 5 ounces baby spinach
  • Grated parmesan cheese for serving (optional)

Instructions

  1. Heat and sauté aromatics: In a large pot or saucepan, heat the olive oil over medium-high heat. Add the chopped onions and cook until they become translucent, about 5 minutes. Then add the minced garlic, chopped carrots, chopped celery, dried thyme, oregano, salt, and black pepper. Cook this mixture for another 2 to 3 minutes to release the flavors.
  2. Add broth and beans: Pour in the low sodium vegetable broth and the drained, rinsed white beans. Bring the mixture to a boil, then reduce heat to low and simmer for 15 minutes. This simmering allows all the flavors to blend together beautifully.
  3. Add spinach and wilt: Stir in the baby spinach and continue to simmer for an additional 2 minutes until the spinach wilts and integrates into the soup.
  4. Season and serve: Remove the pot from heat. Taste the soup and adjust seasoning with extra salt or pepper as desired. Serve immediately, topped with a generous sprinkle of grated parmesan cheese if you like.

Notes

  • You can substitute white beans with cannellini or great northern beans if preferred.
  • For a creamier texture, blend a portion of the soup before adding the spinach.
  • Use homemade vegetable broth for deeper flavor or substitute with chicken broth if not vegetarian.
  • To make the soup vegan, omit the parmesan cheese or use a vegan cheese alternative.
  • Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.

Keywords: white bean soup, vegetarian soup, healthy soup, easy soup recipe, vegetable broth soup, spinach soup, bean soup

Find it online: https://flavorsbymaya.com/white-bean-soup-recipe/