Mediterranean White Bean Soup
In a large pot or saucepan, heat olive over medium high heat. Add onions and cook until onions are translucent, about 3-5 minutes. Add the garlic, carrots, celery, thyme, oregano, salt and pepper, …
- Cook40 min
- Total40 min
- Serves2
- LevelIntermediate
Ingredients
- 1 tbsp. olive oil
- 1 large onion chopped
- 2 garlic cloves minced
- 1 large carrot chopped
- 1 celery rib chopped
- 6 cups vegetable broth
- 1 tsp. dried thyme
- ½ tsp. oregano
- 1 tsp. kosher salt
- ½ tsp. black pepper
- 3 15-ounces canned white beans drained and rinsed
- 2 cups baby spinach
- fresh parsley for serving
- grated parmesan cheese for serving
Method
- In a large pot or saucepan, heat olive over medium high heat. Add onions and cook until onions are translucent, about 3-5 minutes. Add the garlic, carrots, celery, thyme, oregano, salt and pepper, and cook for an additional 2-3 minutes.
- Add vegetable broth and beans, bring to a boil, reduce heat and simmer for 15 minutes to combine all of the flavors together.
- Stir in the spinach and continue to simmer until the spinach wilts, about 2 minutes
- Remove from heat, sprinkle fresh parsley and grated parmesan cheese, if desired, and serve immediately.
