Description
A hearty vegetable bean soup perfect for any occasion.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup onion, diced
- 1 cup carrot, diced
- 1 cup celery, diced
- 3 cloves garlic, chopped
- 1 pinch red pepper flakes (optional)
- 2 teaspoons rosemary, chopped (or 1 teaspoon dried)
- 2 teaspoons thyme, chopped (or 1 teaspoon dried)
- 6 cups vegetable broth (or chicken broth)
- 3 (15 ounce) cans white kidney beans, drained and rinsed
- 1 teaspoon oregano
- 1 cup pasta (such as ditalini) (optional gluten-free)
- 1/3 cup sun-dried tomatoes, thinly sliced
- 1/4 cup parmigiano reggiano (parmesan cheese), grated
- 5 ounces baby spinach
- salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the onion, carrot, and celery, and sauté until softened.
- Stir in the garlic and red pepper flakes, cooking until fragrant.
- Mix in the rosemary, thyme, and vegetable broth, bringing to a simmer.
- Add the white kidney beans, oregano, and pasta, cooking until pasta is done.
- Stir in the sun-dried tomatoes and spinach, cooking until the spinach wilts.
- Season with salt and pepper to taste.
Notes
- This soup can be made ahead of time and freezes well.
- Feel free to add any other vegetables you have on hand.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg