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30-Minute White Bean Soup

30-Minute White Bean Soup

A quick and nourishing 30-Minute White Bean Soup that is hearty, wholesome, and perfect for busy weeknights. Packed with plant-based protein and fiber, this soup is a comforting embrace in a bowl.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings servings
Course: Main Course
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons Olive Oil
  • 1 medium Yellow Onion, diced
  • 2 medium Carrots, diced
  • 2 Celery Stalks, diced
  • 4 cloves Garlic, minced
  • 1 (14.5 ounce) can Canned Diced Tomatoes (undrained)
  • 6 cups Vegetable Broth
  • 2 (15 ounce) cans Canned Cannellini Beans, rinsed and drained
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Dried Thyme
  • 2 cups Fresh Spinach, roughly chopped
  • Salt to taste
  • Black Pepper to taste
  • 2 tablespoons Fresh Parsley, chopped (for garnish)

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes, until the vegetables soften.
  2. Stir in the minced garlic, dried oregano, and dried thyme. Cook for another 1 minute until fragrant.
  3. Pour in the canned diced tomatoes (undrained), vegetable broth, and the rinsed and drained cannellini beans. Stir everything together well.
  4. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 10-15 minutes.
  5. Remove the lid and stir in the fresh spinach. Cook for another 2-3 minutes, or until the spinach has wilted completely.
  6. Taste the soup and season generously with salt and black pepper as needed. Ladle into bowls and garnish with fresh chopped parsley.

Notes

This soup is very forgiving and can be customized with different vegetables or proteins. It stores well in the fridge for 3-4 days and freezes beautifully for up to 3 months.