Description
A comforting, creamy soup made with pantry staples, brightened with lemon and perfect for chilly evenings.
Ingredients
Scale
- 2 cans white beans (cannellini or navy beans), drained and rinsed
- 4 cups vegetable broth
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups kale or spinach, chopped (optional)
- Juice of 1 lemon
- 2 tablespoons olive oil (for sautéing)
- Optional: pat of butter for silkiness, fresh parsley for garnish
Instructions
- Heat a large pot over medium heat. Add the chopped onion, diced carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened and fragrant.
- Add the minced garlic to the pot and cook for an additional minute, stirring constantly.
- Stir in the drained white beans, vegetable broth, dried thyme, dried oregano, salt, and pepper. Give everything a good stir.
- Bring to a gentle boil, then reduce heat and let it simmer for about 15-20 minutes.
- If using, add the chopped kale or spinach and let it cook until wilted.
- Remove from heat and stir in the fresh lemon juice before serving. Ladle into bowls and enjoy warm.
Notes
For variety, try adding red pepper flakes for heat, smoked paprika for smokiness, or cooked grains for added texture. This soup tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: white bean soup, vegetarian soup, easy soup recipe, healthy soup, weeknight dinner