Vegetarian White Bean Soup

Warm, hearty, and bursting with flavor, this vegetarian white bean soup is a wholesome, one-pot wonder perfect for cozy weeknight dinners or meal prep. Packed with protein-rich white beans, tender carrots, celery, and velvety greens like spinach or kale, it's elevated by aromatic herbs like thyme and oregano for a comforting, earthy depth. A squeeze of fresh lemon juice brightens every bite, while optional parsley garnish adds a fresh, vibrant finish. This easy-to-make vegan soup comes together in under an hour and can be customized to your preferred texture with the optional step of blending. Whether you're seeking a nourishing soup for chilly days or a satisfying option for plant-based eating, this protein-packed soup promises to deliver both simplicity and flavor.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 stalks celery stalks, diced
• 3 cloves garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 2 15-ounce cans canned white beans (such as cannellini or great northern), drained and rinsed
• 6 cups vegetable broth
• 1 bay leaf
• 2 cups baby spinach or kale
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (optional)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion, carrots, and celery. Sauté for 6-7 minutes until the vegetables start to soften.

Step 3

Stir in the minced garlic, dried thyme, and dried oregano. Cook for 1 minute, stirring constantly, until fragrant.

Step 4

Add the drained and rinsed white beans, vegetable broth, and bay leaf to the pot. Bring the mixture to a boil.

Step 5

Reduce the heat to low and let the soup simmer uncovered for 25 minutes, stirring occasionally.

Step 6

Remove and discard the bay leaf. Use an immersion blender to purée a portion of the soup directly in the pot. Blend until your desired consistency is reached (optional).

Step 7

Add the baby spinach or kale to the pot and stir until wilted, about 2-3 minutes.

Step 8

Stir in the lemon juice, salt, and black pepper. Taste and adjust seasoning if needed.

Step 9

Ladle the soup into bowls and garnish with chopped parsley if desired. Serve warm.

Nutrition Facts

Serving size	(2718.2g)

Amount per serving	% Daily Value*
Calories	1663.6

Total Fat 44.6g	0%
Saturated Fat 7.0g	0%
Polyunsaturated Fat 7.0g
Cholesterol 0mg	0%
Sodium 7900.9mg	0%
Total Carbohydrate 253.4g	0%
Dietary Fiber 66.4g	0%
Total Sugars 37.7g
Protein 76.8g	0%

Vitamin D 0IU	0%
Calcium 801.6mg	0%
Iron 27.2mg	0%
Potassium 6440.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.3%

Protein: 17.8%

Carbs: 58.9%