White Bean and Vegetable Soup Recipe
YIELD
2 quarts or more
INGREDIENTS
- 1 cup diced potato
- 1 cup diced onion
- 1 cup diced celery
- 1 1/2 cups diced carrot
- 1 or 2 (15 oz.) cans white beans*
- 4 cups vegetable or herb stock
- 2 tsp. Mediterranean Thyme
- 2 tsp. Mexican Oregano
- 2 tsp. Parsley
- 1 tsp. Granulated Garlic
- 1/4 tsp. Fine Black Malabar Pepper
- 2 cups frozen spinach
- 1/3 cup nutritional yeast
- Optional: Add 1 or 2 cups diced ham for a meat version
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NOTES
*Cannellini, navy, great northern, or any other white canned bean you like works for this recipe. Include the bean broth for added flavor and creamy texture. This soup can be made as a vegan soup (with lots of protein from the beans and good nutrients from all the veggies) and/or can be made as a more traditional white bean soup by adding diced ham.
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DIRECTIONS
In a 2- or 3-quart saucepan, add all ingredients except spinach and nutritional yeast. Bring to a boil, then lower heat to medium and simmer for 15 min. until all vegetables are tender. Stir in spinach and nutritional yeast. Simmer a few minutes longer. Taste and adjust seasonings.
SERVING SUGGESTIONS
A great entree soup that can be served with hot bread, croutons, sunflower seeds, or alongside a good green salad.
THANKS TODhyan Atkinson, Savory Spice—Boulder, CO customer
NUTRITION
Dairy-Free
Gluten-Free
Nut-Free
Vegan
Vegetarian
