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Vegan White Bean Soup

Prep Time15 minutes
Cook Time15 minutes
Servings: 4

Ingredients

  • 1 teaspoon olive oil
  • 1½ cups diced carrots
  • ½ cup diced onion
  • 1 stalk celery (diced)
  • 1 clove garlic (minced)
  • 1 tomato (chopped)
  • 2 cups low-sodium vegetable or beef stock (with veggie stock, this soup is vegan)
  • 1 cup water
  • 1 15oz can cannellini beans (drained and rinsed)
  • 2 ounces spinach leaves
  • ½ teaspoon dried thyme
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon salt

Instructions

  • Heat 1 teaspoon of olive oil over medium heat in a large stock pot or saucepan.
  • Add the diced carrots, diced onion and diced celery to the pot and cook for about 3 to 5 minutes, until the vegetables have begun to soften.
  • Add the minced garlic to the pot and cook for 1 minute more, until the garlic becomes fragrant.
  • Add the diced tomato, stock, water, beans (be sure to drain and rinse them!), spinach leaves, thyme and black pepper to the pot.
  • Cover the pot with a lid and turn the heat up to medium-high until the soup comes to a boil.
  • Turn the heat down to medium-low and simmer for about 15 minutes, until the beans and tomatoes are soft, and the spinach leaves have wilted completely.
  • Stir in ¼ teaspoon of salt.