- 1 tablespoon olive oil
- 1 large onion chopped
- 2 garlic cloves minced
- 3 large carrots chopped
- 3 celery stalks chopped
- 6 cups low sodium vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon oregano
- ½ teaspoon salt plus more to taste
- ½ teaspoon black pepper plus more to taste
- 3 (15-ounces) can white beans drained and rinsed
- 5 ounces baby spinach
- Grated parmesan cheese for serving
- Allow the beans to simmer with the broth. Since the canned white beans are already cooked, it may seem unnecessary to add them to the soup until the very end. However, they actually absorb all the flavors of the soup, and soften to lend a creaminess to the soup. So make sure to add them when the broth goes in.nStir the soup while it simmers. The canned white beans are very tender so they naturally make the soup thicker. But if you stir the soup and slightly mash the beans with a wooden spoon occasionally, it helps to break them down a bit more.nDon’t Skip Sautéing Your Veggies: This step isn’t just about cooking; it’s about getting those deep, sweet flavors from your onions, garlic, carrots, and celery. It lays down the flavor foundation that makes your soup so good.nBe Smart with Seasoning: Go easy with the salt and pepper at the start. It’s all about balance, and you can always add more later once the flavors have had a chance to mingle and get to know each other.nStorage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge.nFreezing Instructions: You can also freeze the soup for up to 3 months. I recommend freezing it individual portions for easier thawing. To re-heat, thaw in the fridge overnight and microwave until heated through. Or simply microwave straight from the freezer until heated through.nSubstitutes: For best results, follow the recipe as is. However you can omit some vegetables as you see fit and add others you enjoy.
