Description

This one-pot wonder features tender white beans, hearty vegetables, and aromatic herbs in a creamy, flavorful broth. It’s vegetarian-friendly, deeply satisfying, and perfect for chilly days or easy meal prep.

Ingredients

Scale

2 tbsp olive oil
1 small onion, diced
2 carrots, peeled and chopped
2 celery stalks, chopped
3 garlic cloves, minced
1 tsp dried thyme
½ tsp dried rosemary
¼ tsp red pepper flakes (optional)
3 cups vegetable broth
2 (15 oz) cans cannellini beans, drained and rinsed
1 cup full-fat coconut milk or heavy cream
2 cups baby spinach
Salt and black pepper to taste
2 tbsp lemon juice
Fresh parsley, for garnish (optional)

Instructions

1️⃣ Sauté aromatics:
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes, until softened. Add garlic, thyme, rosemary, and red pepper flakes; sauté for 1 minute more.

2️⃣ Add beans and broth:
Stir in cannellini beans and vegetable broth. Bring to a simmer and cook for 10–15 minutes to let the flavors blend.

3️⃣ Blend for creaminess:
Use an immersion blender to partially blend the soup in the pot (or transfer half to a blender), creating a creamy texture while keeping some chunks.

4️⃣ Stir in cream and greens:
Add coconut milk or heavy cream and stir in baby spinach. Cook for another 2–3 minutes until the spinach wilts.

5️⃣ Finish and serve:
Stir in lemon juice, season with salt and pepper to taste. Ladle into bowls and garnish with parsley if desired.

Notes

For extra protein, add sautéed Italian sausage or shredded rotisserie chicken.
Coconut milk adds a dairy-free richness without overwhelming the flavor.
Pairs beautifully with crusty bread or a side salad.

Prep Time: 10 min
Cook Time: 25 min