Mediterranean White Bean Soup

A comforting, protein-rich soup featuring tender white beans, fresh vegetables, and aromatic herbs in a flavorful broth. Perfect for healthy weeknight dinners or meal prep.

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Ingredients

Ingredients
2 15 oz cans cannellini beans, drained and rinsed
2 tablespoons extra virgin olive oil
1 large onion diced
3 carrots sliced
2 celery stalks diced
4 garlic cloves minced
6 cups vegetable broth
1 sprig fresh rosemary
2 bay leaves
1 teaspoon dried thyme
2 cups fresh spinach
1 lemon juiced
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Instructions
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, 5-7 minutes.
Add garlic, cook until fragrant, about 1 minute.
Add beans, broth, rosemary, bay leaves, and thyme.
Bring to a boil, then reduce heat and simmer for 25 minutes.
Remove bay leaves and rosemary sprig.
Optional: blend 1/3 of soup for creamier texture.
Add spinach and lemon juice, cook 2-3 minutes until spinach wilts.
Season with salt and pepper to taste.
Serve hot, garnished with fresh parsley.

Notes

Storage:

Refrigerator: Up to 4 days
Freezer: Up to 3 months
Reheat: Gently on stovetop or microwave

Tips:

For dried beans, soak overnight and cook until tender before adding
Cut vegetables uniformly for even cooking
Add more broth if needed to reach desired consistency
Can substitute kale for spinach
Add turkey sausage or chicken for extra protein
Drizzle with olive oil before serving

Nutrition Information (per serving):

Calories: 285
Protein: 15g
Carbohydrates: 42g
Fiber: 12g
Fat: 8g
Sodium: 580mg