This easy White Bean Soup is loaded with fresh veggies and will keep you cozy all winter. It’s freezer-friendly too, so don’t forget to freeze some for later!
Cook Time: 15 mins
Total Time: 30 mins
Serves 6
Ingredients
1 T olive oil
1 T butter
1 small yellow onion, diced
1 large carrot, peeled & sliced into coins
3 stalks celery, sliced
¼ cup chopped fresh parsley
4 cloves garlic, minced
6 cups low sodium vegetable broth or chicken broth
1 t kosher salt
½ t fresh ground pepper
½ t dried oregano
1 bay leaf
2 cans (15.5oz each) Great Northern or Cannellini Beans, rinsed and drained
2 cups fresh baby spinach
Grated parmesan cheese, for serving (optional)
Toasted bread slices, for serving (optional)
Directions
Heat olive oil and butter over medium-high heat in a 6-quart Dutch oven or stockpot.
Add onions, carrots, celery, and parsley to the heated oil; cook for 5 minutes, or until just tender.
Stir in garlic and cook for 30 seconds more.
Add vegetable broth; stir in salt, pepper, dried oregano, and bay leaf.
Bring to a boil; reduce heat to a simmer and cook for 5 minutes.
Stir in beans; continue to cook for 5 minutes.
Taste for salt and pepper; adjust accordingly.
Add spinach and cook for 1 minute.
Remove from heat.
Ladle soup into bowls; sprinkle with parmesan cheese and serve with toasted bread slices or grab some of our fresh made corn bread in our Deli!
