Description
A comforting and nourishing soup made with creamy white beans, vegetables, herbs, and spices. This high protein dish is perfect for cozy dinners, meal prep, or a wholesome lunch that keeps you full and satisfied.
Ingredients
2 tablespoons olive oil (30 ml)
1 medium yellow onion, diced (about 1 cup / 150 g)
3 garlic cloves, minced
2 medium carrots, diced (about 1 cup / 130 g)
2 celery stalks, diced (about ¾ cup / 100 g)
2 cans white beans (15 oz / 425 g each), drained and rinsed
4 cups vegetable broth (960 ml)
1 teaspoon ground cumin
½ teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon black pepper
1 teaspoon salt (or to taste)
1 tablespoon lemon juice (15 ml)
2 cups fresh spinach, chopped (60 g)
2 tablespoons fresh parsley, chopped (10 g)
Instructions
Heat olive oil in a large pot over medium heat. Add the diced onion and cook for about 4–5 minutes until softened.
Stir in garlic, carrots, and celery. Cook for another 5 minutes until the vegetables begin to soften.
Add the white beans, cumin, smoked paprika, thyme, oregano, black pepper, and salt. Stir well to coat everything in the spices.
Pour in the vegetable broth and bring the soup to a gentle boil. Reduce heat and simmer for 15–20 minutes.
Blend about 1½ cups (360 ml) of the soup and return it to the pot for a creamy texture.
Stir in the chopped spinach and lemon juice. Simmer for 3–4 minutes until the spinach wilts.
Add chopped parsley, taste the soup, and adjust seasoning if needed. Serve warm.
Notes
For extra creaminess, blend more of the soup before adding the spinach.
This soup thickens as it sits, so add a splash of vegetable broth when reheating if needed.
It stores well in the refrigerator for up to 4 days and freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes