Description
A comforting and nourishing soup made with creamy white beans, sweet roasted red peppers, tender spinach, and aromatic herbs simmered in a savory vegetable broth.
Ingredients
Units
Scale
- 2 cans (15 ounces each) white beans, drained and rinsed
- 1 cup roasted red peppers, sliced
- 4 cups vegetable broth
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 cups fresh spinach, roughly chopped
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Add diced onion and sauté for about 5 minutes until softened.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Add roasted red peppers and dried oregano, stirring to combine.
- Pour in vegetable broth and add the drained white beans.
- Bring to a gentle simmer and cook for 15 to 20 minutes.
- Lightly mash some of the beans with the back of a spoon to naturally thicken the soup.
- Stir in chopped spinach and cook until wilted.
- Season with salt, black pepper, and red pepper flakes if using.
- Ladle into bowls and serve warm.
Notes
- Rinse canned beans well to remove excess sodium.
- Mash beans gradually to control the thickness of the soup.
- Add a drizzle of olive oil before serving for extra richness.
Nutrition
- Serving Size: 1 bowl
- Calories: 240
- Sugar: 5g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg