This Mediterranean white bean soup is the perfect vegetarian meal that's packed with plant-based protein and tons of flavor. It's creamy, comforting and easy to make in one pot!
3 15 oz canscannellini beans or great northern beansdrained and rinsed
4cupslow sodium veggie broth
2Tablespoonslow sodium tamari
2-3cupskalespinach or swiss chard
¼cupfresh parsley
Grated parmesanfor serving
Instructions
Blend 1 can of the drained beans with 1 cup broth. Set aside.
Add oil to a dutch oven or large pot over medium heat. Add onions, carrot, celery, garlic and salt and saute for 7-8 minutes until veggies soften and become fragrant.
Season with pepper, dried oregano, thyme and basil. Stir to combine and saute for 1-2 more minutes. Deglaze the pan with white wine vinegar.
Add blended beans, remaining beans and veggie broth. Bring to a boil then reduce heat and simmer for 20-30 minutes until soup starts to thicken.
Add tamari, greens and fresh parsley and simmer for 5 more minutes until the greens wilt.
Serve warm topped with parmesan cheese and crusty bread.