White Bean Soup

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 6

Calories: About 208 per serving

Ingredients

1 tablespoon olive oil

1 large onion, chopped

3 carrots, peeled and diced

3 celery stalks, diced

4 cloves garlic, minced

1 teaspoon dried thyme

½ teaspoon dried rosemary

1 bay leaf

Salt and freshly ground black pepper, to taste

3 cans (15 oz each) white beans, rinsed and drained

4 cups vegetable or chicken broth

2 cups chopped spinach

¼ cup grated Parmesan cheese, plus more for serving

Fresh parsley, chopped, for garnish

Instructions

Heat olive oil in a large pot over medium heat.

Add the onion, carrots, and celery. Sauté for 5–7 minutes, until softened.

Add garlic, thyme, rosemary, bay leaf, salt, and pepper. Cook for 1 minute.

Add the white beans and broth. Bring to a boil, then reduce the heat and simmer for 20 minutes.

Add the spinach and simmer for another 2–3 minutes, until wilted.

Remove the bay leaf and stir in the Parmesan cheese.

Transfer about 2 cups of soup to a blender and blend until smooth. Stir the purée back into the pot to make the soup creamier.

Taste and adjust salt and pepper.

Serve hot, topped with Parmesan and fresh parsley.

Tip: You can use cannellini, Great Northern, navy, or butter beans. For a vegan version, use vegetable broth and skip the Parmesan.