White Bean Soup Recipe
This white bean soup is simple, satisfying, and full of cozy flavor.
Servings: 6
Calories: 89
Equipment
Ingredients
- 1 Tablespoon olive oil
- ½ cup diced onion
- 3 cloves garlic minced
- ½ cup diced carrots
- ½ cup diced celery
- 4 cups low sodium chicken broth or more
- 1½ teaspoons Italian Seasoning or more to taste
- 1 teaspoon chopped fresh rosemary plus more for garnish
- ½ teaspoon kosher salt or to taste
- ½ teaspoon pepper
- 1 (15 ounce) can white beans drained and rinsed
- 4 ounces baby spinach or more
- ½ large lemon, juice and zest
- 6 Tablespoons grated parmesan
- Parmigiano rind optional
Instructions
- In a large pot heat olive oil, add onions, and cook until soft (about 5 minutes)
- Add carrots, celery, Italian seasoning, 1 teaspoon rosemary, salt and pepper. Cook for an additional 2-3 minutes. Stir in garlic until fragrant (1 min more).
- Add chicken broth, beans, parmesan rind (if using), lemon juice and lemon zest. Bring to a boil, reduce heat, and simmer for 15-20 minutes. Remove parmesan rind.
- Stir in spinach, simmer another 2 minutes. Season to taste.
- To serve, sprinkle with grated parmesan cheese, and garnish with a sprig of rosemary.
Notes
- Nutrition calculated without parmesan rind.
- I used 4 cups broth, but if you want the soup not as thick use more.
- Refrigerate cooled leftovers in an airtight container for up to 4 days.
- Freeze portions in airtight containers for up to 3 months.
Nutrition
Calories: 89 | Carbohydrates: 8g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 359mg | Potassium: 354mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3648IU | Vitamin C: 12mg | Calcium: 93mg | Iron: 1mg