White beans (canned or dried)
Vegetable broth
Olive oil
Onion
Carrots
Garlic
Fresh spinach
Tomatoes (canned or fresh)
Herbs (thyme, rosemary)
Begin by chopping your onion, garlic, carrots, and any other vegetables you’re including in the soup.
In a large pot, heat olive oil over medium heat. Add in the chopped onions and carrots, cooking until they are tender, about 5-6 minutes. Next, add garlic and cook for an additional minute until fragrant.
Stir in the tomatoes, allow to cook briefly, then pour in the vegetable broth. Bring the mixture to a gentle boil.
Rinse and drain the white beans if using canned. Add them to the pot along with fresh spinach, stirring everything to combine.
Season with salt, pepper, and herbs according to your taste. Let the soup simmer for about 15-20 minutes to allow all flavors to meld.
For a creamier texture, use an immersion blender to blend part of the soup directly in the pot or transfer a portion to a regular blender and pulse until smooth. Adjust the consistency with additional broth if needed.
Ladle the soup into bowls, drizzle with olive oil, and garnish with fresh herbs or croutons if desired. Enjoy your Italian-inspired dinner!
