Ingredients
Scale
Full List of Ingredients
- 2 cans (15 oz each) of cannellini beans, drained and rinsed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable broth (or chicken broth for non-vegetarians)
- 1 cup diced tomatoes (canned or fresh)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 cups kale or spinach, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Prepare the ingredients by dicing the vegetables and rinsing the beans.
- Cook the diced onion, carrots, and celery in olive oil until tender.
- Add garlic, oregano, and thyme; cook until fragrant.
- Stir in diced tomatoes and broth; bring to a boil, then simmer.
- Add cannellini beans and simmer for an additional 10-15 minutes.
- Stir in chopped kale or spinach and cook until wilted.
- Season with salt and pepper, serve garnished with parsley.
Notes
- For a heartier soup, add more vegetables or beans.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 3g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: bean soup, vegetable soup, healthy soup, cannellini beans, comfort food