Description
A comforting and nutritious dish featuring creamy white beans, vibrant greens, and rich Mediterranean flavors.
Ingredients
Scale
- 1 cup dried white beans (such as cannellini or great northern)
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon thyme
- Salt and pepper to taste
- 2 cups fresh spinach or kale
- Juice of 1 lemon
- Fresh parsley for garnish
Instructions
- Soak the white beans overnight in water. Once softened, drain and set aside.
- In a large pot, heat olive oil over medium heat. Add chopped onion, minced garlic, diced carrots, and celery. Sauté until softened, about 5-7 minutes.
- Add the soaked beans, vegetable broth, diced tomatoes, oregano, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for about 1 to 1.5 hours, or until the beans are tender.
- Stir in the fresh spinach or kale until wilted, then remove from heat. Squeeze in lemon juice and adjust seasoning if necessary.
Notes
For a thicker texture, blend a portion of the soup before adding greens. Substitute with frozen greens if fresh are unavailable.
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg