Ingredients
- 2 cups white beans (Cannellini or Great Northern)
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 4-6 cups vegetable or chicken broth
- 2 tablespoons extra virgin olive oil
- 2 cups fresh spinach or kale, chopped
- Salt and pepper to taste
- Juice of 1 lemon (optional)
Instructions
- Prepare your beans: Soak dried beans overnight or rinse canned beans.
- Sauté the vegetables: Heat olive oil in a large pot, add onions, carrots, and celery, and cook for 5 minutes.
- Add garlic and herbs: Stir in minced garlic, rosemary, and thyme; sauté for 1 minute.
- Incorporate beans and broth: Add white beans and pour in broth; bring to a gentle boil.
- Simmer: Reduce heat and simmer for 20-30 minutes.
- Add greens: Stir in chopped spinach or kale a few minutes before serving.
- Season to taste: Adjust flavors with salt, pepper, and lemon juice if desired.
Notes
Serve warm with crusty bread or a sprinkle of Parmesan cheese. Freezes well for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan