Ingredients
Scale
- 2 cans (15 oz each) Great Northern Beans, drained and rinsed
- 4 cloves fresh garlic, minced
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cups low-sodium vegetable broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- 2 cups kale or spinach, chopped
- Juice of 1 lemon
- 2 tbsp olive oil
Instructions
- In a large pot, heat olive oil over medium heat. Sauté the onions until translucent (about 5 minutes).
- Add garlic, carrots, and celery; cook for an additional 3 minutes until softened.
- Pour in vegetable broth and add the Great Northern beans. Bring to a gentle boil, then reduce heat and let it simmer for 20 minutes.
- Stir in kale or spinach until wilted (about 2 minutes).
- Finish with lemon juice just before serving.
Notes
- For deeper flavor, consider soaking dried beans overnight before cooking.
- Feel free to add other vegetables like bell peppers or zucchini to customize your soup.
- Adjust seasoning to taste—don’t forget to taste before serving!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 1g
- Sodium: 380mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg