This Quick White Bean Soup recipe is super healthy for you and it will fill you up! The combination of flavors, white beans, spinach, green onions, tomatoes, and pepperoncini peppers floating in a bowl of vegetable broth, is outstanding. OH! And it freezes well, too.
HERE'S ALL IT TAKES
makes enough to feed 6 with a little leftover
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon dried parsley
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- 7 cups vegetable broth
- 4 cups fresh baby spinach
- 4 cups cooked white beans (Great Northern, white kidney, Navy)
- 1 (15 ounce) can diced tomatoes (use plain or spiced)
- 2 green onions, chopped
- 2 to 4 peperoncini peppers, sliced
In a large soup pot, cover the bottom of the pan with a thin layer of water. Add the onion, garlic, parsley, marjoram, and thyme. Cook on med-high heat until the onion is translucent, about 8 minutes. The water will have mostly evaporated.
Add the vegetable broth, chopped spinach, beans, and tomatoes. Bring broth to a boil, then reduce heat and simmer for 5 to 10 minutes. Serve soup topped with green onions and pepperoncini slices. OOH! If you have any on hand, fresh baked whole wheat bread would be AWESOME on the side. ;D
Let me know how this healthy vegetarian soup goes over at your house.