White Bean Soup
A hearty, vegetarian soup with white beans taking center stage.
Ingredients
- 2 tbsp unsalted butter
- 1 medium yellow onion, finely chopped (about 1 cup)
- 3 cloves garlic, finely chopped (about 1 tbsp)
- 1 tsp oregano
- ½ tsp salt
- ¼ tsp crushed red pepper
- ½ cup chopped drained julienne-cut sundried tomatoes in oil
- 1 tbsp lemon juice
- 2 (15oz) cans white beans, rinsed
- 4 cups vegetable broth
- ½ cup heavy cream
- 2 tbsp cream cheese, softened
- 1 (5oz) package baby spinach (about 5 packed cups)
- 1 ¼ cups grated parmesan cheese, divided
- ¼ cup basil
Steps
- Melt 2 tablespoons butter in a large Dutch oven over medium heat. Add chopped onion; cook, stirring occasionally, until softened, about 3 minutes. Add chopped garlic, 1 teaspoon oregano, 1⁄2 teaspoon salt and 1⁄4 teaspoon crushed red pepper; cook, stirring constantly, until fragrant, about 20 seconds. Add 1⁄2 cup chopped sun-dried tomatoes; cook, stirring, until slightly darkened, about 2 minutes. Add 1 tablespoon lemon juice; stir until absorbed, about 20 seconds.
- Stir in rinsed beans and 4 cups broth. Bring to a lively simmer over medium-high heat. Stir in 1⁄2 cup cream and 2 tablespoons cream cheese; cook, stirring, until the cream cheese is melted, 2 to 3 minutes.
- Add 5 ounces spinach; cook, stirring occasionally, until wilted, about 2 minutes. Remove from heat. Add 1 cup Parmesan; stir until melted.
- Divide the soup among 6 bowls. Top with 1⁄4 cup basil and the remaining 1⁄4 cup Parmesan.
Nutrition Facts
- Servings
- 6
- Serving size
- 1 cup
- Calories
- 386
- Total Fat
- 20g
- Saturated Fat
- 11g
- Cholesterol
- 55mg
- Sodium
- 725mg
- Total Carbohydrate
- 37g
- Dietary Fiber
- 8g
- Total Sugars
- 4g
- Added Sugars
- 0g
- Protein
- 18g
- Vitamin D
- 0mcg
- Calcium
- 338mg
- Iron
- 5mg
- Potassium
- 1005mg
- Vitamin A
- 556mcg
- Vitamin C
- 21mg
- Vitamin E
- 2mg
- Folate
- 132mcg
- Magnesium
- 105mg
- Zinc
- 3mg
- Vitamin B12
- 0mcg
- Omega-3
- 0g