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White Bean Soup

A hearty and comforting white bean soup made with cannellini beans, vegetables, and herbs. Perfect for a cozy meal.
Prep : 10 Total : 25 minutes
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Ingredients
  

Main Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 6 cups vegetable broth
  • 2 cans cannellini beans, drained and rinsed 15-ounce cans
  • 1 can diced tomatoes 14.5-ounce can
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 2 cups fresh spinach, chopped
  • 1 tablespoon lemon juice
  • Grated Parmesan cheese, for serving optional

Instructions
 

Preparation Steps

  • Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until vegetables are softened, about 8 minutes.
  • Add garlic, thyme, rosemary, and bay leaf. Cook for 1 minute, until fragrant.
  • Pour in vegetable broth and add diced tomatoes with their juices. Bring to a boil, then reduce heat and simmer for 20 minutes.
  • Add cannellini beans, salt, and pepper. Simmer for another 10 minutes.
  • Stir in chopped spinach and lemon juice. Cook until spinach is wilted, about 2 minutes.
  • Remove bay leaf. Serve hot, garnished with grated Parmesan cheese if desired.

Notes

For a creamier texture, blend a portion of the soup before adding the spinach. Store leftovers in an airtight container in the refrigerator for up to 5 days.