Description
A hearty vegetable bean soup, perfect for a cozy meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon fresh rosemary, chopped
- 2 cans cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 2 cups baby spinach
- 1 tablespoon lemon juice
- Salt, to taste
- Black pepper, to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, carrots, and celery. Sauté until soft, about 6-8 minutes.
- Stir in minced garlic and rosemary. Cook for another 1-2 minutes.
- Add cannellini beans and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Mash some of the beans or pulse with an immersion blender for a creamier texture, if desired.
- Stir in baby spinach until wilted.
- Finish with lemon juice, salt, and black pepper to taste.
- Serve warm with a drizzle of olive oil and crusty bread, if desired.
Notes
- For a creamier soup, blend some of the beans.
- Adjust seasoning to your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 2g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg