Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups chopped spinach or kale
- 1 tablespoon lemon juice
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion, carrots, and celery; sauté for 8–10 minutes until soft.
- Stir in minced garlic and tomato paste; cook for another 1–2 minutes until fragrant.
- Add cannellini beans, vegetable broth, rosemary, thyme, bay leaf, salt, and pepper. Stir well and bring to a gentle boil.
- Reduce heat to low and simmer uncovered for 20–25 minutes to meld flavors.
- In the last few minutes of cooking, add chopped spinach or kale until wilted.
- Remove the bay leaf and stir in lemon juice before serving hot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 3g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 13g
- Protein: 12g
- Cholesterol: 0mg