Description
A comforting and hearty white bean soup with the bright finish of lemon and a rich blend of vegetables and herbs.
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)
- Pat of butter (optional 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.
- Stir in the drained white beans, vegetable broth, dried thyme, dried oregano, salt, and pepper.
- Bring everything to a gentle boil, then reduce the 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
This soup is pantry-friendly and can be adapted with various ingredients like greens, spices, or grains.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: soup, white bean, vegetarian, comfort food, easy recipe, healthy