Spinach and White Bean Soup with Rosemary - Vegan

The Spinach and White Bean Soup with Rosemary marries the simple yet robust flavors of the Mediterranean. This hearty soup combines tender white beans with vibrant spinach, all enveloped in a savory broth infused with rosemary. Each spoonful provides a comforting blend of textures and tastes, ideal for a cozy evening meal.

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Temps de préparation 10

Temps de cuisson 25

Temps total 35

Type de plat Soup

Cuisine Mediterranean

Portions servings

Calories 240 kcal

Ingrédients

1 tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, minced

2 cups spinach, packed

2 cans white beans, drained and rinsed

1 medium carrot, diced

1 stalk stalk celery, diced

4 cups vegetable broth

1 teaspoon dried rosemary

1/2 teaspoon salt

1/4 teaspoon black pepper

Instructions

Heat olive oil in a large pot over medium heat.
Add the chopped onion, celery, and carrot. Cook until the vegetables are softened, about 5 minutes.
Stir in the minced garlic and cook for an additional minute.
Add the vegetable broth, white beans, rosemary, salt, and pepper. Bring to a boil.
Reduce heat and let it simmer for 15 minutes to allow the flavors to blend.
Stir in the spinach and cook until just wilted, about 2 minutes.
Adjust seasoning to taste and serve hot.

Nutrition (per 100g)

Keyword comfort food, dairy-free, easy cooking, gluten-free, healthy soup, hearty soup, high fiber, low fat, Mediterranean cuisine, nutritious, plant-based protein, quick meal, rosemary, spinach, vegan soup, vegetable broth, white bean, wholesome food, winter recipe

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Spinach and White Bean Soup with Rosemary – Vegan