White Bean and Vegetable Soup
A cozy and nourishing soup filled with vibrant vegetables and creamy white beans, perfect for chilly nights and family gatherings.
Ingredients
Soup Ingredients
- 2 cups white beans (canned or cooked; if using dried beans, soak and cook them beforehand) Canned white beans are a great shortcut.
- 1 tablespoon olive oil (or your favorite cooking oil)
- 1 onion, diced For a sweet and savory base.
- 2 cloves garlic, minced The aroma will lift your spirits.
- 3 carrots, sliced Adds a touch of natural sweetness.
- 2 stalks celery, diced For that classic soup flavor.
- 1 zucchini, diced Or substitute with yellow squash for a vibrant twist.
- 1 red bell pepper, chopped For color and crunch.
- 4 cups vegetable broth (or chicken broth, if not vegetarian)
- 1 teaspoon dried thyme The essence of warmth.
- Salt and pepper to taste Don’t forget to adjust!
- 2 cups fresh spinach or kale Use kale if you desire a bolder taste.
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Add the garlic and stir until fragrant, about 30 seconds.
- Toss in the sliced carrots, diced celery, zucchini, and bell pepper. Sauté for another 5-7 minutes, allowing the vegetables to soften.
- Gently fold in the white beans, stirring to combine with the vegetables.
- Add the vegetable broth, ensuring everything is covered. Bring to a boil, then reduce to a simmer. Sprinkle in the dried thyme, salt, and pepper.
- Let the soup simmer uncovered for about 20 minutes, stirring occasionally.
- In the last few minutes of cooking, mix in the spinach or kale until wilted.
- Ladle the soup into bowls and serve hot.
Notes
The soup can be stored in an airtight container in the refrigerator for up to 5 days. It also freezes beautifully. Consider adding a splash of lemon juice or vinegar if the soup tastes flat. For a chunkier texture, reserve some beans and mash them before stirring back in.