Vegetarian Beans and Greens Soup
A Delicious and Nutrient-Packed Vegetarian Soup Recipe!
I love the New Year. The idea of a fresh start and clean slate ahead of you is just so fun to me. I also love setting New Year’s goals, and one of my goals (which really started in December) is to eat more plant forward meals this year. One of my go to meals as I’ve embarked on this goal is this wholesome and flavorful vegetarian soup recipe that not only tastes delicious but also provides a nutritional boost! My Vegetarian Beans and Greens soup is not only easy to prepare but is also packed with tons of nutrients to support your overall well-being. Below are the details of this fresh but satisfying recipe that will surely become a staple in your kitchen!
How To Make Beans and Greens Soup:
- Ingredients:
- Beans: You’ll want two, 15 ounce cans of your favorite white beans. I love Great Northern Beans because they are readily available at all my local grocery stores!
- Greens: So many greens! I use celery, spinach, parsley, cilantro, green onion, lime juice and salsa verde. These add flavor, color and nutrition!
- Broth: You will use six cups of your favorite vegetable stock. You can also use chicken stock if you aren’t committed to this being vegetarian. I also include an optional but delicious parmesan cheese rind and a bay leaf. Together, these create a savory and delicious broth base for this soup.
- Extras: Olive oil, diced onion and minced garlic, duh, and simple seasonings like salt, pepper and red pepper flakes add depth and complexity!
- Preparation:
- The best thing about soup recipes is that they are almost always one pot! Start by prepping all of your ingredients – chop, dice, and mince until everything is ready to go. Then, you just add everything to the pot in stages. So easy!
- Broth:
- For a rich and savory base, let the broth simmer with your parmesan rind and bay leaf for at least ten minutes before incorporating the rest of your ingredients. It adds depth to the soup and ensures a robust flavor profile. Feel free to customize the broth according to your taste preferences!
- Protein-Packed Addition:
- I have always been afraid that vegetarian dishes wouldn’t be as satisfying as something with meat. Incorporating the white beans helps boost the protein content of this vegetarian soup and will leave you feeling full and satisfied!
- Flavor and Nutrients:
- Fresh parsley, cilantro and lime juice add a burst of freshness, while spinach packs in extra nutrients like Vitamin C, Vitamin A, Iron and more!
- Serving Suggestions:
- Pair your Vegetarian Beans and Greens Soup with a crusty whole-grain bread (we love Dave’s Killer Bread or Ezekiel Bread) or a side salad for a complete and satisfying meal. This recipe is perfect for a quick weeknight dinner during the winter or a cozy weekend lunch.
Let’s eat more veggies!
This easy vegetarian soup recipe is one you’ll want to add to your repertoire for the nights you don’t feel like tackling a traditional protein. Whether you’re a seasoned plant-based enthusiast or simply looking to add more vegetables to your diet like me, this soup is a perfect choice. Try it out and enjoy a hearty, homemade vegetarian soup that nourishes both your body and soul. Happy cooking!
Vegetarian Beans and Greens Soup
Ingredients
- 1 Tbsp Olive Oil
- 1 Small Yellow Onion, diced
- 3 Cloves Garlic, finely minced
- 6 cups Vegetable or Chicken Broth
- 1 inch Parmesan Rind, optional but recommended!
- 1 Bay Leaf, Dried
- 2 cans 15 oz White Beans
- 2 Stalks Celery, finely sliced
- 1/2 cup Chopped Fresh Parsley
- 1/2 cup Chopped Fresh Cilantro
- 2 cups Spinach
- 2 Green Onions, finely sliced
- 1/2 cup Salsa Verde
- 1 Tbsp Fresh Lime Juice, plus more to taste
- 1 tsp Salt, plus more to taste
- 1 tsp Ground Pepper, plus more to taste
- 1 tsp Red Pepper Flakes, plus more to taste
Instructions
- In a large dutch oven or stock pot, heat Olive Oil over medium heat until glistening and hot.
- Add yellow onion and sauté until softened and beginning to brown, about 5-7 minutes.
- Once onion is beginning to brown, add minced garlic and stir for an additional 30 second to 1 minute or until fragrant.
- Add broth, parmesan rind and bay leaf to pot and bring to a boil for 1 minute. Then turn heat to medium-low and simmer partially covered for 8-10 minutes.
- Once broth has simmered, add beans, celery, salt and pepper and continue to gently simmer partially covered for an additional 8-10 minutes, or until beans and celery are fork tender and heated through.
- Turn heat to low and add parsley, cilantro, green onion, spinach, salsa verde, lime juice and red pepper flakes. Stir for 1-2 minutes or until spinach and herbs are completely wilted.
- Remove the Parmesan Rind and Bay Leaf, and season to taste with red pepper flakes, salt and pepper. Enjoy hot with a side of whole grain bread or a side salad!
Notes
- DRINK: A white wine with subtle sweetness and bright citrus characteristics – like the Pine Ridge Chenin Blanc + Viognier White Blend!
- MUSIC: Something chill and relaxing, like our “Slow + Smooth” playlist