White Bean Soup
This white bean soup recipe is the healthy reset you need. It's completely vegetarian (vegan if you omit the Parmesan cheese), and packed with fiber, protein, and lots of fresh vegetables.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion (chopped)
- 2 medium carrots (diced)
- 2 ribs celery (diced)
- 3 cloves garlic (minced)
- 4 cups vegetable broth
- 3 (15-ounce) cans white or cannellini beans (undrained)
- 2 tablespoons tomato paste
- 1 teaspoon minced fresh rosemary
- ½ teaspoon dried thyme
- 2 cups chopped kale (or spinach)
- ½ teaspoon salt and pepper (or more to taste)
- grated Parmesan cheese (for serving)
Instructions
- Heat olive oil in a large pot over medium-high heat. Cook the onion, carrots, celery, and garlic for 5 minutes until softened.
- Add the vegetable broth, beans, tomato paste, rosemary, and dried thyme. Bring to a boil, then cover and simmer for 15 minutes.
- Optional: if you like a thicker/creamier soup, blend about 2 cups of the soup in a blender or with an immersion blender.
- Stir in the kale and season with salt and pepper to taste. Serve in bowls with grated Parmesan cheese.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!