THE BEST WHITE BEAN SOUP

This hearty white bean soup is incredibly flavorful and satisfying. It's a perfect meal for a cozy night in and comes together with minimal effort.

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Prep Time 15

Cook Time 45

Total Time 1

Servings 6 servings

Equipment

Large pot or Dutch oven
Ladle

Ingredients

Main Ingredients

2 cans canned cannellini beans rinsed and drained
6 cups vegetable broth
1 can diced tomatoes 14.5 oz, undrained
2 carrots chopped
2 celery stalks chopped
1 onion chopped
3 garlic cloves minced
2 tbsp olive oil
1 tsp dried thyme
0.5 tsp dried rosemary
0.5 tsp salt
0.25 tsp black pepper
3 cups fresh spinach packed
Parmesan cheese for serving (optional)

Instructions

Preparation

Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped carrots, celery, and onion, then cook until softened, about 5-7 minutes.

Cooking the Soup

Stir in minced garlic, dried thyme, and dried rosemary, cooking for another minute until fragrant. Pour in the vegetable broth and canned diced tomatoes (undrained).
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes to allow the flavors to meld. Add the rinsed and drained cannellini beans to the pot and continue to simmer for 10 minutes.
Stir in fresh spinach and cook until wilted, about 2-3 minutes. Season with salt and black pepper to taste.

Serving

Ladle the soup into bowls and serve hot, optionally topped with grated Parmesan cheese.

Notes

For extra flavor, you can add a bay leaf while simmering and remove it before serving. This soup can be stored in an airtight container in the refrigerator for up to 3-4 days.