Vegan Spinach and White Bean Soup Recipe
Ingredients:
2 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
2 cans (15 oz each) white beans, drained and rinsed
6 cups vegetable broth
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste
1 bay leaf
4 cups fresh spinach, chopped
Juice of 1 lemon
Fresh parsley for garnish
Instructions:
In a large pot, heat olive oil over medium heat. Add chopped onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 8-10 minutes.
Add white beans, vegetable broth, dried thyme, dried rosemary, salt, pepper, and bay leaf to the pot. Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes.
Stir in fresh chopped spinach and continue to simmer for an additional 5 minutes until the spinach is wilted.
Remove the bay leaf and stir in the lemon juice. Adjust salt and pepper to taste.
Serve hot, garnished with fresh parsley.
Non-Vegan Alternative:
For a non-vegan version, you can add 1 cup of shredded cooked chicken or turkey during step 2. Additionally, you can use chicken broth instead of vegetable broth for a non-vegan option.
Feel free to customize the recipe based on your dietary preferences. This Spinach and White Bean Soup is a hearty and nutritious option for a satisfying meal.
