Description
A hearty stovetop white bean soup that combines tender beans with fresh greens and simple seasoning for a satisfying meal.
Ingredients
Scale
- 2 cans (15 oz each) white beans, cannellini or great northern, rinsed and drained
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups vegetable or chicken broth (low sodium if preferred)
- 2 cups fresh spinach or kale, washed and 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, add diced onion and carrot, sauté until the onion is translucent and the carrot is softened, about 5 minutes.
- Stir in minced garlic and dried thyme, cook for an additional minute, until fragrant but not browned.
- Add rinsed white beans and broth to the pot, stir to combine, and bring to a gentle boil.
- Reduce heat and simmer for 10 minutes so the flavors loosen from the beans and vegetables.
- Use a potato masher to mash about a third of the beans against the side of the pot for a slightly thicker texture, or transfer a cup of soup to a blender and puree, then return it to the pot.
- Add fresh spinach or kale, stir until wilted, about 2 to 3 minutes, then season with salt and pepper to taste.
- Ladle into bowls and finish with a drizzle of olive oil or a sprinkle of freshly ground black pepper, serve hot.
Notes
For additional flavor, consider adding a squeeze of lemon juice or a splash of vinegar before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 0mg