Description
An easy, family friendly navy bean soup that’s hearty and comforting.
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 1/2 teaspoon dried thyme
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 2 medium carrots, finely chopped
- 2 medium tomatoes, chopped
- 6 cups vegetable broth or low sodium chicken broth
- 2 15–ounce cans navy beans, rinsed and drained
- 3 garlic cloves, minced
- 2 cups baby spinach, chopped
- Juice from 1 lemon
- Salt and ground black pepper, to taste
- Grated parmesan cheese (optional)
- Fresh basil leaves, chopped (optional)
Instructions
- Add the olive oil to a large pot over medium high heat.
- When the oil is hot, add the dried thyme and onion and saute for 2 minutes, until the onions are translucent.
- Add the celery and carrot and saute for 2 minutes, until the vegetables have started to soften.
Add the tomatoes, stock, navy beans, garlic, and stir. Bring the soup to a boil and lower the heat to a bubbling simmer. Cover and cook for 25-35 minutes, until the vegetables are tender. - Add the chopped spinach and stir until the spinach has wilted.
- Turn the heat off and stir in the lemon juice. Taste the soup, add salt and pepper if needed.
- Top each bowl with about 2 tablespoons of grated parmesan and a couple of freshly chopped basil leaves.
Notes
Store the leftover in an airtight container and refrigerate for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 275
- Sugar: 4.1g
- Sodium: 604.5mg
- Fat: 7.2g
- Saturated Fat: 1.4g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 39.2g
- Fiber: 9.2g
- Protein: 17.1g
- Cholesterol: 0.6mg
