Spinach and White Bean Soup

Course: Main Course

Cuisine: North American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 194kcal

Author: Lord Byron's Kitchen

Delicious, hearty, and full of nutritious ingredients – Spinach and White Bean Soup is good for you and has just the right balance of vegetables, protein, and carbohydrates. A well rounded, feel-good, dinner for all!

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Ingredients

2 tablespoons extra virgin olive oil
3 cloves garlic, minced
1 large white onion, finely diced
1 teaspoon dried thyme
1 teaspoon dried basil
4 cups vegetable stock
2 cups water
2 whole bay leaves
1 cup uncooked pasta, such as orzo or tripoline
3 cups baby spinach, roughly chopped
2 cups cooked navy beans
½ teaspoon salt
¼ teaspoon black pepper
¼ cup fresh parsley, chopped

Instructions

In a heavy bottomed stock pot, over medium heat, add the olive oil and onions. Sauté for five minutes until the onions are translucent but not browned.
Add the salt, pepper, garlic, thyme, bay leaves, and basil. Stir to combine and cook for two minutes.
Add the vegetable stock and water; bring to a boil.
Add the pasta and stir to combine. Allow the pasta to cook for six to eight minutes.
Next, add the navy beans and spinach. Stir to combine.
Cook for two more minutes or until pasta is cooked and the spinach has wilted.
Turn off the heat and stir in the chopped parsley.
Serve immediately.

Notes

Note: This soup is a great freezer-friendly soup and can easily be reheated. Served with some crusty bread or some good crackers for a complete, wholesome meal.

Nutrition