Mediterranean White Bean Soup
This Mediterranean White Bean Soup is a flavorful vegan dish packed with veggies, perfect for a healthy meal.
Equipment
- Knife Block Set
- cutting board
- Garlic Press
- Non-Stick Dutch Oven Pot
- measuring cups and spoons
Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 3 large carrots chopped
- 3 stalks celery chopped
- 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
- 3 15-ounce cans white beans drained and rinsed
- 5 ounces baby spinach
- Grated parmesan cheese for serving
Instructions
- In a large pot or saucepan, heat the olive over medium high heat. Add onions and cook until onions are translucent, about 5 minutes. Add the garlic, carrots, celery, thyme, oregano, salt and pepper, and cook for an additional 2-3 minutes.
- Add vegetable broth and beans, bring to a boil, reduce heat and simmer for 15 minutes to combine all of the flavors together.
- Stir in the spinach and continue to simmer until the spinach wilts, about 2 minutes.
- Remove from heat, taste, add in any extra salt or seasoning to taste and sprinkle grated parmesan cheese, if desired, and serve immediately.
Notes
Store any leftovers in an airtight container. They will last about 4-5 days in the fridge. You can also freeze the soup for up to 3 months. I recommend freezing it in individual portions for easier thawing.
Nutrition
Serving: 1bowlCalories: 301kcalCarbohydrates: 57gProtein: 18gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 436mgPotassium: 1282mgFiber: 14gSugar: 4gVitamin A: 7334IUVitamin C: 11mgCalcium: 212mgIron: 8mg
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