Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 3 large carrots, chopped
- 3 celery stalks, chopped
Broth and Seasoning
- 6 cups low sodium vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon oregano
- ½ teaspoon salt, plus more to taste
- ½ teaspoon black pepper, plus more to taste
Main Ingredients
- 3 (15-ounce) cans white beans, drained and rinsed
- 5 ounces baby spinach
- Grated parmesan cheese, for serving
Instructions
- Saute the 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, celery, thyme, oregano, salt, and pepper. Continue cooking and stirring for another 2 to 3 minutes to develop the flavors.
- Add Broth and Beans: Pour in the low sodium vegetable broth and add the drained white beans. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 15 minutes so all the flavors meld together.
- Incorporate Spinach: Stir in the baby spinach leaves and continue simmering for about 2 minutes until the spinach wilts and blends into the soup.
- Final Seasoning and Serve: Remove the pot from heat. Taste the soup and add extra salt or seasoning as needed. Serve immediately with a sprinkle of grated parmesan cheese on top, if desired.
Notes
- Use low sodium vegetable broth to control the salt level in the soup.
- 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.
- The parmesan cheese adds a nice depth of flavor, but omit it to keep the soup vegetarian.
- This soup stores well in the refrigerator for up to 4 days and freezes nicely.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
