Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups vegetable broth
- 3 cans (15 oz) white beans, drained and rinsed
- 1 bay leaf
- 1 teaspoon dried thyme
- 2 cups chopped kale or spinach
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent.
- Stir in garlic, carrots, and celery; cook for 5 minutes.
- Add vegetable broth, white beans, bay leaf, and thyme. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Remove bay leaf. Add chopped kale or spinach and cook until wilted, about 5 minutes.
- Season with salt and pepper. Serve hot garnished with fresh parsley and crusty bread on the side.
Notes
- You can add crushed red pepper flakes for a spicy kick.
- This soup stays hearty even when reheated, perfect for meal prep.
- For a creamier texture, blend a portion of the soup and stir back in.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan, Vegetarian, Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg