White Bean Soup
This rustic white bean soup is quick to make with canned beans, savory spinach, and fresh veggies. It's an easy, 30-minute vegetarian recipe that's also freezer-friendly!
Servings: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small yellow onion diced
- 1 large carrot peeled and sliced into coins
- 3 stalks celery sliced
- ¼ cup chopped fresh parsley
- 4 cloves garlic minced
- 6 cups low sodium vegetable broth or chicken broth
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- ½ teaspoon dried oregano
- 1 bay leaf
- 2 cans (15.5 ounces each) Great Northern Beans rinsed and drained
- 1 cup canned corn kernels rinsed and drained
- 2 cups fresh baby spinach
- grated parmesan cheese for serving, optional
- toasted bread slices for serving, optional
Instructions
- Sauté the aromatics. Heat olive oil and butter over medium-high heat in a 6-quart Dutch oven or stockpot. Add onions, carrots, celery, and parsley to the heated oil; cook for 5 minutes or until just tender. Stir in garlic and cook for 30 seconds more.
- Add liquid and cook. Add vegetable broth; stir in salt, pepper, dried oregano, and bay leaf. Bring to a boil; reduce the heat to a simmer and cook for 5 minutes.
- Add beans and veggies. Stir in the beans and corn kernels; continue to cook for 5 minutes. Taste for salt and pepper; adjust accordingly. Add spinach and cook for 1 minute. Remove from heat.
- Finish and serve. Ladle soup into bowls; sprinkle with parmesan cheese and serve with toasted bread slices.
Video
Notes
- This recipe is prepared with canned beans; however, if you're using dried beans, remember to soak them overnight before use. (Follow the directions on the packaging). This reduces cooking time and makes the beans easier to digest.
- Use good-quality broth/stock: This soup has only a handful of ingredients, so you want to use the good stuff - use a high-quality vegetable or chicken broth for the best flavor.
- Season to taste: I always say this, but it's important! Before serving, always taste your soup (or whatever else you've cooked), and adjust the seasoning(s) as needed. Also, remember that you can always add more salt, but you can't take it out.
- Don't rush the cooking process. Allow the soup to simmer so that the flavors can fully develop.
- Sautéing cooked sausage or smoked ham before stirring in the broth will give the soup a hearty and rich flavor.
- Feel free to add more vegetables to your soup; zucchini and bell peppers add extra texture and flavor.
- If you like a little heat, add some crushed red pepper flakes or a dash of cayenne.
- For a creamier texture, you could blend part of the soup and mix it back in. Alternatively, stir in a bit of cream or coconut milk at the end of cooking.
Nutrition
Calories: 288kcal | Carbohydrates: 43g | Protein: 18g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 548mg | Potassium: 950mg | Fiber: 12g | Sugar: 3g | Vitamin A: 2926IU | Vitamin C: 11mg | Calcium: 136mg | Iron: 4mg
