Hearty White Bean Soup
A comforting and easy white bean soup packed with vegetables and herbs. Perfect for a weeknight meal.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 tablespoon olive oil
- 1 medium onion, chopped
- 2 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 6 cups vegetable broth
- 2 cans (15 ounces each) cannellini beans, rinsed and drained
- 0.5 cup diced tomatoes, undrained
- 1 cup kale or spinach, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preparation Steps
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 8-10 minutes.
- Stir in garlic, rosemary, and thyme and cook for 1 minute more until fragrant.
- Pour in the vegetable broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add the cannellini beans and kale or spinach. Cook until the greens are wilted and tender, about 5-7 minutes.
- Season with salt and pepper to taste. Serve hot.
Notes
For a creamier soup, blend about 1 cup of the soup and return it to the pot before adding the greens. Garnish with fresh parsley or a drizzle of extra olive oil.