Description
A hearty and filling white bean soup packed with vegetables and protein. This soup is perfect for a healthy meal prep or a quick weeknight dinner.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1/2 teaspoon red pepper flakes (optional)
- 6 cups vegetable broth
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 (15-ounce) can great northern beans, rinsed and drained
- 1 bay leaf
- 1 cup chopped kale or spinach
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
- Add garlic, rosemary, thyme, sage, and red pepper flakes (if using). Cook for 1 minute until fragrant.
- Pour in vegetable broth. Add cannellini beans, great northern beans, and bay leaf. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Remove the bay leaf. Use an immersion blender to blend about 1 cup of the soup to create a creamier texture, or mash some beans against the side of the pot.
- Stir in kale or spinach and cook until wilted, about 5 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- For a thicker soup, use less broth or blend more of the soup.
- Add other vegetables like zucchini or bell peppers.
- This soup freezes well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American