Description
A hearty and light stovetop soup made with white beans, fresh vegetables, and leafy greens, perfect for a quick lunch or light dinner.
Ingredients
Scale
- 2 cans (15 oz each) of white beans (cannellini or great northern), rinsed and drained
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups vegetable or chicken broth
- 2 cups fresh spinach or kale, roughly chopped
- 1 carrot, diced
- 1 teaspoon dried thyme
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat until it shimmers.
- Add diced onion and carrot, sauté until onion is translucent, about 5 minutes.
- Stir in minced garlic and dried thyme, cook for an additional minute.
- Add rinsed white beans and broth, stir to combine, bring to a boil, then simmer for 10 minutes.
- Add fresh spinach or kale, stir until wilted, about 2-3 minutes.
- Season with salt and pepper to taste, stir, and serve.
Notes
For a heartier variation, layer in extra herbs and a splash of olive oil at the end. Pairs well with brown rice or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 2g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 0mg