Description
A hearty and nutritious vegan white bean soup that’s easy to make.
Ingredients
Scale
- 2 cans white beans, drained and rinsed
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook until softened.
- Add garlic and cook for 1 minute.
- Add white beans, vegetable broth, thyme, and rosemary.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Blend the soup for a creamy texture, if desired.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- Adjust seasoning as needed.
- Can add spinach for extra nutrition.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 1g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegan white bean soup, healthy soup, plant-based soup