It figures that two days ago we were suffering through one of the bleakest spring seasons that I can recall, and now, boom, summer showed up. Anyway during those few weeks of rain and cool temperatures we got into some nice comforting soups courtesy of Kyla the soup queen. This particular creation has all the flavours that you want on a less than pleasant day. I’m sure mother nature will mess with us again soon so keep this recipe handy. With the protein of white beans and the beneficial vitamins of spinach you can feel good about serving this delicious soup to your family.
Hearty White Bean Soup
Course: LunchCuisine: vegan, vegetarian, gluten freeDifficulty: Easy4
servings15
minutes30
minutes45
minutesIngredients
1 Tbsp of olive oil
1 large onion, diced
3 cloves of garlic, minced
3 carrots, diced
3 celery stalks, diced
1 large potato, diced
6 cups of vegetable broth
1 tsp of thyme
1 tsp of oregano
1 tsp of salt
6 cups of cooked white beans (3 cans)
4 cups of baby spinach
Pepper to taste
Directions
- In a large soup pot on medium heat, heat the oil.
- Add the onions and cook until translucent.
- Add the garlic, carrots, celery, potato, thyme, oregano and salt and continue to cook for another three minutes.
- Add the vegetable broth and bring to a boil.
- Once boiling, reduce the heat and simmer the soup for 15 or 20 minutes.
- With an emersion blender, blend the soup so that it takes on a creamy texture (thanks to the potatoes) while still leaving nice chunks of carrot. If you don’t have an emersion blender, put half of the soup in a traditional blender and blend before returning it to the pot.
- Add the beans and spinach. Cook for another few minutes until hot and then serve with a little fresh pepper.