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Vegetable Bean Soup

Vegetable Bean Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes
  • 2 (15 oz) cans cannellini beans, drained and rinsed
  • 4 cups vegetable broth
  • 1 bay leaf
  • 1 tsp dried thyme
  • Salt and freshly ground black pepper
  • 2 cups packed fresh spinach

Method
 

  1. Set a large pot over medium heat and add the olive oil. Cook the onion, carrots, and celery with a pinch of salt until softened, about 7 minutes. Add the garlic and cook 1 more minute.
  2. Stir in the beans, tomatoes with their juices, broth, bay leaf, and thyme. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes.
  3. Turn off the heat. Stir in the spinach until completely wilted, about 2 minutes. Season with salt and pepper to taste.
  4. Ladle into bowls and serve hot, with an optional drizzle of olive oil and a hunk of bread.

Notes

For a richer flavor, throw a Parmesan rind into the broth while simmering and fish it out before serving.