Everyone Wants Seconds! 🤍Healing White Bean Soup in 15 Minutes ⏱️

Ingredients

• 350 g White Beans (dried or canned) (If using dried, soak 30 min; canned beans drained and rinsed)
• 2 Tbsp Olive Oil (Extra‑virgin preferred)
• 1 Tbsp Unsalted Butter (Cut into small pieces)
• 1 medium Onion (Finely chopped)
• 2 stalks Celery Stalks (Well‑washed, peeled, finely chopped)
• 2 small Carrots (Cubed)
• 2 cloves Garlic Cloves (Minced)
• 2 medium Ripe Firm Tomatoes (Grated on coarse grater)
• 1 Tbsp Tomato Paste (Adds depth)
• 1 tsp Italian Herb Blend (Dried oregano, basil, thyme mix)
• 1 tsp Sweet Paprika (Adds mild sweetness)
• 2 leaves Bay Leaves (Whole)
• 2 cups Spinach (Finely chopped)
• 2 Tbsp Fresh Parsley (Finely chopped)
• 4 cups Vegetable Broth or Water (Hot)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prepare Beans

   If using dried beans, rinse and soak 350 g in water for at least 30 minutes; if using canned beans, drain and rinse them.

   Time: PT5M

2. Chop Vegetables

   Finely chop the onion, celery stalks, carrots, and mince the garlic. Grate the tomatoes on a coarse grater and set aside.

   Time: PT5M

3. Heat Fat

   Place the large pot over medium heat. Add 2 Tbsp olive oil and 1 Tbsp butter; let the butter melt and the oil shimmer.

   Time: PT1M

   Temperature: Medium heat

4. Sauté Vegetables

   Add the chopped onion, celery, carrots, and garlic to the pot. Stir and fry until the vegetables turn golden brown, about 3 minutes.

   Time: PT3M

   Temperature: Medium heat

5. Add Tomatoes and Seasonings

   Stir in the grated tomatoes, 1 Tbsp tomato paste, Italian herb blend, sweet paprika, salt and pepper. Cook for 1 minute to release aromas.

   Time: PT1M

   Temperature: Medium heat

6. Simmer the Base

   Let the tomato‑vegetable mixture simmer for 5 minutes, allowing flavors to meld.

   Time: PT5M

   Temperature: Medium heat

7. Add Beans and Broth

   Add the soaked (or canned) white beans, hot vegetable broth, and bay leaves. Stir to combine.

   Time: PT2M

   Temperature: Medium heat

8. Cook Beans Until Soft

   Continue to simmer for 10 minutes, or until the beans are tender. Adjust liquid if needed.

   Time: PT10M

   Temperature: Medium heat

9. Finish with Greens

   Stir in the chopped spinach and parsley. Cook for another 2 minutes until the spinach wilts. Remove bay leaves and adjust seasoning.

   Time: PT2M

   Temperature: Medium heat

10. Serve

    Ladle the soup into bowls, drizzle a tiny drizzle of olive oil if desired, and enjoy immediately.

    Time: PT1M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

35 g

Fat

5 g

Fiber

8 g