Description
A nourishing, plant-based soup made with white beans, aromatic veggies, and Mediterranean herbs—naturally creamy, ready in 30 minutes, and perfect for meal prep or cozy weeknights.
Ingredients
- Vegetable Base:
- 2 tbsp olive oil
- 1 onion, diced
- 2–3 garlic cloves, minced
- 1 carrot, diced
- 1 celery stalk, diced
- Herbs & Seasoning:
- ½ tsp dried thyme
- ½ tsp dried oregano
- Salt and black pepper to taste
- Broth & Beans:
- 6 cups low-sodium vegetable broth
- 3 (15 oz) cans white beans (cannellini, Great Northern, or navy), drained & rinsed
- Greens:
- 2–3 handfuls baby spinach
- Optional Toppings:
- Grated Parmesan or plant-based Parmesan
- Fresh parsley
- Croutons
- Drizzle of olive oil
Instructions
- Sauté veggies: Heat olive oil in a large pot over medium. Cook onion 2–3 min. Add garlic, carrot, and celery; cook 3–4 min until soft and fragrant.
- Toast herbs: Stir in thyme, oregano, salt, and pepper. Cook 30 seconds to release aroma.
- Add broth & beans: Pour in vegetable broth and beans. Bring to a gentle boil, then simmer 15 minutes.
- Adjust texture: Optional: blend 1–2 cups of soup and return to pot for creaminess.
- Add spinach: Stir in spinach during last 2 minutes until wilted.
- Serve: Top with Parmesan, parsley, croutons, or olive oil if desired.
Notes
- For extra creaminess: mash some beans or blend a portion of the soup.
- Use dry beans? Replace with 2½–3 cups cooked.
- Add a parm rind while simmering for umami depth (remove before serving).
- Brighten with a splash of lemon juice at the end.
- Vegan-friendly when skipping dairy Parmesan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean