Description
A hearty and protein-rich soup packed with white beans and vegetables. This soup is perfect for a quick and healthy meal, ideal for meal prepping.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 6 cups vegetable broth
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 (15-ounce) can great northern beans, rinsed and drained
- 1 cup chopped kale or spinach
- Optional: Crusty bread for serving
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.
- Stir in garlic, thyme, rosemary, pepper, and salt. Cook for 1 minute until fragrant.
- Pour in vegetable broth and bring to a simmer.
- Add cannellini beans and great northern beans.
- Reduce heat and simmer for 20-25 minutes, allowing flavors to meld.
- Stir in kale or spinach and cook until wilted, about 5 minutes.
- Serve hot, with crusty bread if desired.
Notes
- For a creamier texture, you can blend a portion of the soup before adding the greens.
- This soup freezes well. Let it cool completely before transferring to freezer-safe containers.
- Adjust seasonings to your preference.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 20g
- Cholesterol: 0mg