Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 4 cups vegetable broth
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- Salt and pepper to taste
- 2 cups chopped kale or spinach
- 1 tablespoon lemon juice
If you’re out of fresh veggies, feel free to substitute with what you have on hand. This soup is adaptable, much like how my mom would whip up magic with just a few pantry staples.
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add the minced garlic, carrots, and celery, and cook for another 5 minutes until the vegetables start to soften.
- Stir in the dried thyme, rosemary, and bay leaf, letting the herbs release their fragrance.
- Pour in the vegetable broth, white beans, and diced tomatoes. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, letting the flavors meld together.
- Season with salt and pepper to taste. Add the chopped kale or spinach and cook until wilted, about 5 minutes.
- Finish with a splash of lemon juice to brighten the flavors before serving.
Each step brings me back to those evenings in my tiny kitchen, where each stir and simmer was a step towards creating something filled with love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: High Protein White Bean Soup, recipe, cooking, food
