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


  • 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)


  • 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!

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