White Bean Soup Recipe
This cozy white bean soup is packed with creamy cannellini beans, plenty of vegetables, fragrant Italian herbs, and a splash of fresh lemon juice that brightens all the flavors. It’s perfect for dunking a slice of thick, crusty bread into!
Servings: 4 servings
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 cup diced yellow onion
- 1 cup diced carrots
- 3/4 cup diced celery
- 3 cloves of garlic grated or minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- 1 tablespoon tomato paste
- 4 1/2 cups cannellini beans drained and rinsed
- 1 parmesan cheese rind plus extra shredded parmesan cheese for serving
- 2 teaspoons minced fresh rosemary
- 5 cups low sodium vegetable broth
- 5 ounce bag baby spinach
- 2 tablespoon fresh lemon juice
Instructions
- Heat a tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. When the oil is hot add in the onion, celery, and carrots. Season with salt, pepper, Italian seasoning, and red pepper flakes. Cook for 4-5 minutes or until the vegetables are tender. Add in the garlic and cook for until fragrant, about a minute.
- Add the tomato paste into the pot. Stir it in until it coats the vegetables. Cook for about a minute.
- Add in the rosemary, white beans, and Parmesan cheese rind and pour in the broth. Stir everything together and bring the soup to a boil. Once boiling turn the heat down and simmer for 15 minutes.
- Stir the spinach into the soup and cook for another 5 minutes. Remove the Parmesan cheese rind then turn off the heat and stir in the lemon juice. Taste for seasoning.
- Ladle the soup into bowls and top with Parmesan cheese. Serve with a side of crusty bread if desired.
Notes
Leftover soup will keep for 4-5 days in an airtight container in the refrigerator or you can freeze it for up to 3 months.
Nutrition
Calories: 245kcal | Carbohydrates: 45g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 534mg | Potassium: 474mg | Fiber: 14g | Sugar: 6g | Vitamin A: 8862IU | Vitamin C: 20mg | Calcium: 198mg | Iron: 6mg