1 can (15 oz) of cannellini beans
1 medium onion, diced
2 cloves garlic, minced
1 carrot, diced
1 rib of celery, diced
4 cups vegetable broth
1 can (14 oz) of diced tomatoes
2 cups fresh spinach
1 teaspoon dried thyme
Salt and pepper to taste
Prepare the Ingredients: Start by dicing your onion, carrot, and celery. Mince the garlic and rinse the cannellini beans under cold water.
Sauté the Vegetables: In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion, carrot, and celery, cooking until the vegetables are softened (about 5-7 minutes). Stir frequently to prevent burning.
Add Garlic: Once the vegetables are soft, add the minced garlic and cook for an additional minute until fragrant.
Combine Ingredients: Add the rinsed cannellini beans, diced tomatoes (with juice), and vegetable broth to the pot. Stir to combine.
Season: Sprinkle in dried thyme, salt, and pepper to taste. Bring the soup to a simmer.
Cook: Allow the soup to simmer for 20-25 minutes, stirring occasionally. Add water if the soup gets too thick.
Add Spinach: Once the soup has thickened, fold in the fresh spinach and allow it to wilt for about 2 minutes.
Adjust Seasonings: Taste the soup before serving and adjust the seasonings as necessary. If you want a flavor boost, try adding a splash of balsamic vinegar.
Serve: Ladle the soup into bowls and serve hot. Enjoy with crusty bread or a sprinkle of grated Parmesan cheese, if desired.
