Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
Main Ingredients
- 2 cans (15 oz each) white beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
Finishing Touches
- 2 cups fresh spinach
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Heat the oil: Heat olive oil in a large pot over medium heat to prepare for sautéing the vegetables.
- Sauté vegetables: Add chopped onion, diced carrots, and celery to the pot. Cook for about 5 minutes until the vegetables are softened and fragrant.
- Add garlic: Stir in the minced garlic and cook for an additional 1 minute, allowing the garlic to release its flavor without burning.
- Add beans and broth: Pour in the drained and rinsed white beans, vegetable broth, and dried Italian seasoning. Stir to combine all the ingredients evenly.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat and let it simmer gently for 15 minutes to meld the flavors together.
- Add spinach: Stir in the fresh spinach and cook just until wilted, about 2-3 minutes, to preserve its color and nutrients.
- Season to taste: Season the soup with salt and freshly ground black pepper according to your preference.
- Serve: Ladle the soup into bowls and top with grated Parmesan cheese, if desired, for an extra layer of savory richness.
Notes
- For a creamier texture, blend 1 cup of the soup and stir it back into the pot.
- Add cooked sausage or pancetta for additional protein and flavor depth.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Using fresh spinach adds vibrant color and nutrients, but kale can be substituted if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
