There is something comforting about a pot of soup simmering on the stove as the weather turns cooler. The kitchen smells wonderful, dinner does not require a dozen pans, and a bowl of warm soup makes it easier to gather around the table.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and diced
- 3 celery stalks, diced
- 3 garlic cloves, minced
- 3 cans (15 ounces each) cannellini or other white beans, drained and rinsed
- 5 cups low-sodium chicken or vegetable broth
- 1 teaspoon dried Italian seasoning
- ½ teaspoon dried thyme
- 1 bay leaf
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- 2 cups chopped fresh spinach
- 1 tablespoon lemon juice, optional
- ¼ cup grated Parmesan, optional
- Warm bread or crackers, for serving
Step-by-step directions
1. Prepare the vegetables
Dice onion, carrots and celery into small pieces. Mince garlic. Children can help wash vegetables while an adult handles cutting.
2. Soften the vegetables
Heat olive oil in a large soup pot over medium heat. Add onion, carrots and celery; cook 7–8 minutes, stirring occasionally.
3. Add the garlic
Stir in garlic and cook about 30 seconds until fragrant, without browning it.
4. Add beans and broth
Add drained beans, broth, Italian seasoning, thyme, bay leaf, salt and pepper. Bring to a gentle boil.
5. Simmer
Reduce heat and simmer uncovered 15–20 minutes, stirring occasionally, until vegetables are tender.
6. Make it creamy
Remove bay leaf. Carefully blend about 2 cups of soup using a blender rated for hot liquids, or partially blend in the pot with an immersion blender. Return blended soup to the pot.
7. Add spinach
Stir in spinach and cook 2–3 minutes until wilted. Add lemon juice if desired and adjust seasoning.
8. Serve
Ladle into bowls. Top with Parmesan if desired and serve with warm bread or crackers.
Tips and substitutions
- Add cooked shredded chicken for more protein.
- Swap chopped kale for spinach and simmer a few minutes longer.
- Use vegetable broth and skip Parmesan for a dairy-free version.
- Blend more beans for a thicker soup.
- For a heartier meal, stir in cooked small pasta just before serving.
Make-ahead and leftovers
Refrigerate leftovers in shallow covered containers within two hours and use within 3–4 days. Store added pasta separately to keep it from becoming too soft.
From our family to yours: What is your family’s favorite soup when the weather turns cooler?
With love, The Fleming Collective 🤎