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White Bean Soup with Simple Side Salad and Baguette

Prep time: ~30 min | Cook time: ~25 min

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White Bean Soup with Simple Side Salad and Baguette

  • 1 tbsp olive oil
  • 1 onion
  • 2 cloves garlic
  • 3 carrots
  • 3 stalks celery
  • 8 cups vegetable broth
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 2 14.5 oz can white beans
  • 1 bunch baby spinach
  • 1/4 cup parmesan cheese
  • to taste salt and pepper
  • Simple Side Salad
  • 4 cups mixed greens
  • 1 lemon
  • 2 tbsp olive oil
  • to taste salt and pepper
  • Baguette
  • 1 baguette

Tips & Substitutions

  • Optionally Add: grilled steak strips or shredded rotisserie chicken
  • Substitute: kale or Swiss chard for spinach
  • Mash 1/2 cup of the beans in the pot to thicken the soup naturally.

White Bean Soup with Simple Side Salad and Baguette

  1. Dice 1 onion, slice 3 carrots and 3 celery stalks, and mince 2 cloves garlic.
  2. Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until softened.
  3. Add the garlic, carrots, celery, 1 tsp dried thyme, and 1 tsp dried oregano. Cook for 3 minutes, stirring often.
  4. Pour in 8 cups vegetable broth and add 2 cans white beans (drained and rinsed). Bring to a boil, then reduce heat to low and simmer for 15 minutes.
  5. Stir in 1 bunch baby spinach and cook for 2 minutes until wilted. Season with salt and pepper to taste.
  6. Ladle into bowls and top each serving with grated parmesan cheese, using 1/4 cup total divided evenly.
  7. Simple Side Salad
  8. Toss 4 cups mixed greens with the juice from 1 lemon and 2 tbsp olive oil. Season with salt and pepper to taste and serve immediately.
  9. Baguette
  10. Slice 1 whole baguette and serve at room temperature, or warm in a 350°F oven for 5 minutes.

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