White Bean Soup

Total Time: 30 minutes

Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 6

Author: Katerina | Diethood

Source: diethood.com

White Bean Soup


· 1 tablespoon olive oil· 1 tablespoon butter· 1 small yellow onion, (diced)· 1 large carrot, (peeled and sliced into coins)· 3 stalks celery, (sliced)· 1/4 cup chopped fresh parsley· 4 cloves garlic, (minced)· 6 cups low sodium vegetable broth or chicken broth· 1 teaspoon kosher salt· 1/2 teaspoon fresh ground pepper· 1/2 teaspoon dried oregano· 1 bay leaf· 2 cans (15.5 ounces, each) Great Northern Beans, (rinsed and drained)· 1 cup (from a can) corn kernels, (rinsed and drained)· 2 cups fresh baby spinach· Grated parmesan cheese, (for serving (optional))· Toasted bread slices, (for serving (optional))


Step 1Heat olive oil and butter over medium-high heat in a 6 quart Dutch oven or stockpot.Step 2Add onions, carrots, celery, and parsley to the heated oil; cook for 5 minutes, or until just tender.Step 3Stir in garlic and cook for 30 seconds more.Step 4Add vegetable broth; stir in salt, pepper, dried oregano and bay leaf.Step 5Bring to a boil; reduce heat to a simmer and cook for 5 minutes.Step 6Stir in beans and corn kernels; continue to cook for 5 minutes. Taste for salt and pepper; adjust accordingly.Step 7Add spinach and cook for 1 minute.Step 8Remove from heat.Step 9Ladle soup into bowls; sprinkle with parmesan cheese and serve with toasted bread slices.