This healthy white bean soup is the perfect comfort food for cold winter days. Quick and easy to make using minimal pantry staples with some fresh ingredients, it makes a great weeknight meal. Just be sure to make enough to have leftovers for lunch the next day! Rich in vitamins, antioxidants, and plant-based proteins, it is a nutritional powerhouse! The soup is vegan, gluten-free, and really delicious!
1 tablespoon extra virgin olive oil
1 large onion, chopped
2 garlic cloves, minced
2 carrots, chopped
2 celery ribs, chopped
4 cups vegetable broth
4 teaspoons Italian seasonings
1 teaspoon kosher salt
2 15-ounce cans of white beans, drained and rinsed
2 small sweet potatoes, peeled and diced
1 28-ounce can of whole tomatoes
Squeeze of a ½ a lemon
3 big handfuls of baby spinach
In a large pot or saucepan, heat olive oil over medium-high heat. Add onions, carrots, celery, and garlic and cook, stirring often, until the onion has softened and is translucent, about 5 minutes.
Add the sweet potatoes, Italian seasoning, and salt, and cook for an additional 2-3 minutes.
Add vegetable broth, canned tomatoes, and beans, bring to a boil, reduce heat and simmer for 15 minutes.
When the potatoes are soft, stir in the spinach and continue to simmer until the spinach wilts, about 2 minutes.
Add a squeeze of lemon juice.
Taste and adjust salt and other seasonings as needed.
Notes:
You can use yellow potatoes instead of sweet potatoes if you prefer or only have those on hand.
Instead of Italian seasonings, you can use a combination of thyme, oregano, basil, and rosemary.
I used my immersion blender before adding the spinach to blend and thicken the soup a little bit.
Any dark leafy greens such as kale or Swiss chard would be good instead of, or in addition to, spinach.
You can sauté the vegetables in water or a little bit of broth instead of oil.
Leftovers should last in an airtight container in the refrigerator for about 4-5 days.
If you are in the mood for a little kick, the soup is delicious sprinkled with some crushed red pepper flakes.
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