Description
A comforting and nourishing Italian soup packed with vegetables and cannellini beans, perfect for chilly evenings.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 6 cups vegetable broth
- 1 cup kale or spinach, chopped
- 1 cup cannellini beans, rinsed and drained
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Lemon juice (optional, for serving)
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion, minced garlic, carrots, and celery. Sauté until softened—about 5 to 7 minutes.
- Pour in the vegetable broth and bring to a boil.
- Stir in the chopped kale or spinach and cannellini beans.
- Season with thyme, salt, and pepper. Allow everything to simmer for 15 to 20 minutes, or until all the vegetables are tender.
- Serve warm, with a squeeze of lemon juice if desired.
Notes
Feel free to substitute the vegetables with whatever you have on hand. For an extra flavor boost, add pesto or sprinkle with parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg