Servings: 6 servings
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 garlic cloves minced
- 2-3 large carrots chopped
- 2-3 celery stalks chopped
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- ½ teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 15-ounces canned white beans drained and rinsed
- 2 cups baby spinach
- Fresh parsley finely chopped, for serving
- Grated parmesan cheese for serving
In a large pot or saucepan, heat olive over medium high heat. Add onions and cook until onions are translucent, about 3-5 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, sprinkle fresh parsley and grated parmesan cheese, if desired, and serve immediately.
Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge.
Freezing Instructions: You can also freeze the soup for up to 3 months. I recommend freezing it individual portions for easier thawing. To re-heat, thaw in the fridge overnight and microwave until heated through. Or simply microwave straight from the freezer until heated through.
Substitutes: For best results, follow the recipe as is. However you can omit some vegetables as you see fit and add others you enjoy.
Calories: 295kcal | Carbohydrates: 52g | Protein: 17g | Fat: 3g | Saturated Fat: 1g | Sodium: 415mg | Potassium: 1092mg | Fiber: 12g | Sugar: 3g | Vitamin A: 2650IU | Vitamin C: 5mg | Calcium: 182mg | Iron: 7mg