White Bean and Greens Soup

Name: White Bean and Greens Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 tablespoon olive oil; 1 yellow onion (diced); 2 carrots (peeled and diced); 2 celery stalks (diced); 4 garlic cloves (minced); 6 cup vegetable broth; 2 can cannellini beans (rinsed and drained); 1 can diced tomatoes (undrained); 1 teaspoon dried oregano; 0.5 teaspoon dried thyme; 0.25 teaspoon red pepper flakes; 1 bay leaf; 5 ounce fresh spinach (chopped); 0.5 cup whole wheat pasta (uncooked, small shape like ditalini or elbow); 0.75 teaspoon salt; 0.5 teaspoon black pepper; 0.5 cup grated Parmesan cheese

A wholesome and filling soup packed with nutrient-dense white beans, tender vegetables, and fresh greens in a savory broth, perfect for a cozy meal.

Prep: 20 min
Cook: 35 min
Total: 55 min
Servings: 4
Cuisine: American
Difficulty: Easy
Cost: $3.17/serving

Dietary

Vegetarian
Nut-Free
Soy-Free
Egg-Free
Pescatarian
High-Protein
High-Fiber
Low-Sugar

Ingredients

2 tablespoon olive oil
1 yellow onion (diced)
2 carrots (peeled and diced)
2 celery stalks (diced)
4 garlic cloves (minced)
6 cup vegetable broth
2 can cannellini beans (rinsed and drained)
1 can diced tomatoes (undrained)
1 teaspoon dried oregano
0.5 teaspoon dried thyme
0.25 teaspoon red pepper flakes
1 bay leaf
5 ounce fresh spinach (chopped)
0.5 cup whole wheat pasta (uncooked, small shape like ditalini or elbow)
0.75 teaspoon salt
0.5 teaspoon black pepper
0.5 cup grated Parmesan cheese

Instructions

Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion, carrots, and celery stalks. Sauté for 8-10 minutes, until the vegetables are softened.
Stir in the minced garlic, dried oregano, dried thyme, and red pepper flakes (if using). Cook for 1 minute until fragrant.
Pour in the vegetable broth, rinsed cannellini beans, undrained diced tomatoes, and bay leaf. Bring the soup to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, allowing the flavors to meld.
Add the uncooked whole wheat pasta to the pot and cook for another 8-10 minutes, or until the pasta is al dente.
Stir in the chopped fresh spinach and cook until wilted, about 2-3 minutes.
Remove the bay leaf. Season the soup with 3/4 teaspoon of salt and 1/2 teaspoon of black pepper, adjusting to taste.
Serve hot, topped with grated Parmesan cheese, if desired.

Notes

This soup tastes even better the next day as the flavors deepen. It can be easily frozen for longer storage without the cheese topping.

Nutrition (per serving)

Calories: 414
Protein: 20.8 g
Carbohydrates: 53.3 g
Fat: 12 g
Fiber: 12.8 g
Sodium: 500 mg
Saturated Fat: 2 g
Sugar: 3.8 g
Cholesterol: 8 mg