Bean Soup
The ultimate comfort food, this Bean Soup is creamy, hearty, and incredibly satisfying. Packed with nutritious ingredients, it's perfect for a cozy dinner or an easy weeknight meal. Try it tonight for a deliciously warming experience!
Equipment
- Chef's Knife
- Cutting Board
- Saucepan
- Large Pot
Ingredients
- 3 Tbsp extra virgin olive oil
- 1 cup chopped yellow onion
- 3/4 cup chopped carrot
- 1/2 cup diced celery
- 5 cloves garlic
- 2 14.5 oz cans low-sodium chicken broth
- 1 1/2 tsp Italian seasoning
- 1 small parmesan rind
- 2 14.5 oz cans cannellini beans
- 2 cups fresh spinach
Instructions
- Heat 1 Tbsp extra virgin olive oil in a pot over medium heat. Add onion, carrot, celery and sauté 4 minutes. Add garlic and sauté 1 minute longer.
- Pour in chicken broth, Italian seasoning and add parmesan rind. Season with pepper and lightly with salt to taste. Cover soup with lid, bring soup to a light boil, then reduce heat to medium-low and let simmer until veggies are tender, about 12 to 15 minutes.
- Add beans and spinach, let heat just until spinach wilts, about 30 seconds.
- Remove from heat. Mash up about half the beans with a potato masher (this helps make the broth creamier and heartier). Remove parmesan rind.
- Drizzle individual servings of soup with remaining 2 Tbsp extra virgin olive oil (or more to taste) and top with parmesan.
Notes
- Garlic Reduction: If you don't love garlic you can reduce this to 2 - 3 cloves, but it really gives the soup a lot of flavor.
- Sodium Control: If you are wanting to reduce sodium in the recipe for a healthier option you can use unsalted chicken broth, unsalted canned beans and just lightly season the soup with salt.
- Herb Amp-Up: Wanting to amp up the flavor? You can finish the soup with some chopped fresh basil, parsley or oregano.
- Lemon Zest: Or try it with a spritz of fresh lemon for an added zing.