White Bean Soup

by Sheryl

Prep Time: 10 Mins | Cook Time: 15 Mins | Total Time: 25 Mins | Yield: 6 Servings

This White Bean Soup is very comforting, especially on cold days! You will be amazed how this soup could satisfy your cravings! A must-try recipe indeed. Enjoy!

Ingredients:

1/4 c chopped fresh parsley
4 cloves garlic, minced
6 c low-sodium vegetable broth or chicken broth
1 large carrot, peeled and sliced into coins
1 bay leaf
3 stalks of celery, sliced
1 tsp kosher salt
1/2 tsp dried oregano
1 small yellow onion, diced
1 tbsp butter
Toasted bread slices, for serving (optional)
1 tbsp olive oil
Grated Parmesan cheese, for serving (optional)
2 cans (15.5 oz., each) of Great Northern Beans, rinsed and drained
1 c (from a can) of corn kernels, rinsed and drained
2 c fresh baby spinach
1/2 tsp fresh ground pepper

Directions:

Place a 6-quart Dutch oven on the stove and turn the heat to medium-high. Add butter and olive oil, then allow them to become hot.

Stir in the celery, parsley, onions, and carrots. Saute for about 5 minutes or until soft. Add the garlic and saute for about a minute or until aromatic.

Stir in the bay leaf, dried oregano, vegetable broth, salt, and pepper until well blended. Allow the mixture to boil.

Turn the heat down to medium, then simmer for 5 minutes.

Add corn kernels and beans, then stir and cook for 5 minutes.

Stir in the spinach and cook for about a minute.

Remove the pot from the heat. Dish out!

Top each serving with Parmesan cheese.

Serve right away with toasted bread. Enjoy!

Note:

Make sure to add a bit of water to make the soup thinner.

Nutrition Facts:

Calories: 288 kcal | Carbohydrates: 43 g | Protein: 18 g | Fat: 7 g | Saturated Fat: 2 g | Cholesterol: 5 mg | Sodium: 548 mg | Potassium: 950 mg | Fiber: 12 g | Sugar: 3 g | Vitamin A: 2926 IU | Vitamin C: 11 mg | Calcium: 136 mg | Iron: 4 mg | Net Carbs: 31 g

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