Name: White Bean Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 1 onion, diced; 2 carrots, diced; 2 potatoes, cut into roughly 5 cm pieces; 2 stalks celery, diced; ½ tsp cumin; 2 garlic cloves, minced or crushed; 750 ml broth or stock; 2 bay leaves; 1 can white beans, drained; 100 g chopped spinach, fresh; salt, pepper, rosemary, parsley, red pepper flakes, lemon juice

You can make this soup extra creamy either by adding more potato chunks and/or by blending as much or as little of the soup as you like. The soup itself has a really simple taste and it pretty satisfying stick to ribs making it a perfect soup for any chilly day. As a bonus it’s made of ingredients that are cheap most of the year and are generally in my pantry so it’s perfect for a last minute meal.

White Bean Soup

AuthorMabCategoryDifficultyBeginner

Yields4 Servings

Prep Time10 minsCook Time30 minsTotal Time40 mins

Ingredients

2 tbsp olive oil

1 onion, diced

2 carrots, diced

2 potatoes, cut into roughly 5 cm pieces

2 stalks celery, diced

½ tsp cumin

2 garlic cloves, minced or crushed

750 ml broth or stock

2 bay leaves

1 can white beans, drained

100 g chopped spinach, fresh

salt, pepper, rosemary, parsley, red pepper flakes, lemon juice

Directions

Heat the oil in a soup pot over medium heat and add to it the onions, sauteing for about 5-6 minutes until they become translucent.

Add the potatoes, carrots, celery and cumin and cook for another 5 minutes.

Add the broth, garlic, and bay leaves bringing to a simmer for 15-20 minutes until the vegetables are tender.

Add the cooked beans and heat through adding the seasonings to taste.

To finish: Blend a portion of the soup until creamy and add the chopped spinach so that it merely wilts in the warm soup.

Adapted from What the Heck Do I Eat Now?"

Ingredients

2 tbsp olive oil

1 onion, diced

2 carrots, diced

2 potatoes, cut into roughly 5 cm pieces

2 stalks celery, diced

½ tsp cumin

2 garlic cloves, minced or crushed

750 ml broth or stock

2 bay leaves

1 can white beans, drained

100 g chopped spinach, fresh

salt, pepper, rosemary, parsley, red pepper flakes, lemon juice

Directions

Heat the oil in a soup pot over medium heat and add to it the onions, sauteing for about 5-6 minutes until they become translucent.

Add the potatoes, carrots, celery and cumin and cook for another 5 minutes.

Add the broth, garlic, and bay leaves bringing to a simmer for 15-20 minutes until the vegetables are tender.

Add the cooked beans and heat through adding the seasonings to taste.

To finish: Blend a portion of the soup until creamy and add the chopped spinach so that it merely wilts in the warm soup.

White Bean Soup

Ingredients Directions

Mab Made Food

Mab Made Food: Recipes, Lunches, & Weekly Menu Plans

Recipe: White Bean Soup

White Bean Soup

Ingredients

Directions

Notes

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