Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 medium potatoes, diced
- 1 can (15 oz) of white beans, rinsed and drained
- 2 cups fresh spinach or kale
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion, garlic, sliced carrots, and chopped celery. Sauté until softened and fragrant, about 5 minutes.
- Pour in the vegetable broth and add the dried thyme and oregano. Bring to a gentle boil.
- Add the diced potatoes and white beans. Stir well and let simmer until the potatoes are tender, about 15-20 minutes.
- Stir in the fresh spinach or kale, letting it wilt for about 2 minutes before serving.
Notes
- Allow soup to cool completely before storing in an airtight container.
- Store in the refrigerator for up to 5 days or freeze for up to 3 months.
- Serve with crusty bread, sour cream, or parmesan cheese for added flavor.
- Customize by adding other vegetables or spices according to your taste preferences.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 220 Kcal
- Sugar: 2g
- Sodium: 340mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg