My homemade white bean soup is a healthy meal ready to eat in 30 minutes.
This nutritious soup is quicker to make than ordering takeaway and is gluten-free and healthier. Italian inspired with a little spice. I have used small white cannellini beans, a packet of soup mix (or a small onion, 2 carrots and celery), vegetable broth, garlic and oregano, pepper and some baby spinach. We love this recipe vegetarian but you could easily add in diced or shredded cooked chicken or a little bacon or ham. This healthy white bean soup is delicious to serve with crackers or toast.

Prep. takes = 10 minutes
Cooks = 20 minutes
Store in the fridge = for 4-5 days
Freeze = 2-3 months

Ingredients

  • Olive oil – 1 tbsp
  • Soup Mix ((or a small onion or small piece of leek, 2 carrots and celery) – 1 packet
  • Garlic cloves, crushed – 2
  • Vegetable stock cube – 1
  • Boiling water – 1000ml to 1250ml (4 to 5 cups)
  • Oregano – 1/2 teaspoon
  • Pepper – 1/2 tsp
  • Cayenne pepper – 1/4 tsp
  • Chilli flakes (optional) – 1/4 tsp
  • White beans, tinned or carton – 380g/400g (1.5 cups)
  • Baby spinach – 2 cups
  • Grated parmesan cheese to serve (optional)

Method

  1. Rinse and drain the beans. I used dried beans and cooked them the day before.
  2. Wash and chop all vegetables. Add oil to a large saucepan. Saute onion or leek until soften, add in crushed garlic cloves and spices and cook for about 1 minute. Add in all vegetables and cook for a few minutes. Add in beans and stock and bring to boil for 20 minutes. Just before serving toss in the baby spinach. If you are using frozen spinach add in 5 minutes before serving.
  3. Serve with a little grated parmesan cheese on top if you would like.