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White Bean Soup

Yields4 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins

Adapted from What the Heck Do I Eat Now?"

 2 tbsp oil
 1 onion, diced
 2 carrots, large dice
 2 potatoes, large dice
 2 stalks celery, diced
 ½ tsp cumin
 ½ bulb of garlic, minced or crushed
 3.50 cups broth or stock
 2 bay leaves
 2 cans white beans, drained
 1 cup chopped spinach
 salt, pepper, cayenne, lemon juice

Heat the oil in a soup pot over medium heat and add to it the onions, sauteing for about 5-6 minutes until they become translucent.


Add the potatoes, carrots, celery and cumin and cook for another 5 minutes.


Add the broth, garlic, and bay leaves bringing to a simmer for 15-20 minutes until the vegetables are tender.


Add the cooked beans and heat through adding the seasonings to taste.


To finish: Blend a portion of the soup until creamy and add the chopped spinach so that it merely wilts in the warm soup.

Nutrition Facts

Servings 4