Ingredients
Scale
- 2 cans (15 oz each) Cannellini beans or Great Northern beans, drained and rinsed
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 4 cups vegetable broth (or water with bouillon)
- 2 cups fresh spinach or chopped kale
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and black pepper to taste
Instructions
- Step 1: Sauté the Aromatics – Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté the vegetables for about 5 to 7 minutes until the onions become translucent and the carrots soften slightly. Stir in the minced garlic, dried thyme, and dried rosemary, cooking for another 60 seconds until the kitchen smells fragrant. Do not let the garlic brown, as it can turn bitter.
- Step 2: Simmer the Soup – Pour in the drained white beans and the vegetable broth. Stir well to combine all the ingredients. Bring the liquid to a gentle boil, then reduce the heat to low. Let the soup simmer uncovered for 10 to 12 minutes. This allows the flavors of the herbs to penetrate the beans and the broth to thicken slightly from the starch in the beans.
- Step 3: Texture and Finishing – For a creamier texture, use a wooden spoon or a potato masher to crush a small portion of the beans directly against the side of the pot. Stir in the fresh spinach or kale and let it wilt in the hot liquid for about 2 minutes. Remove the pot from the heat and stir in the lemon juice, which brightens the entire flavor profile. Season generously with salt and black pepper to taste, then ladle into bowls and serve hot.
- Cook Time: 30 minutes