Description
A comforting and healthy Italian soup filled with fresh vegetables, garlic, and a zesty lemon touch.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup spinach (or kale)
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- Heat the olive oil over medium heat in a large pot.
- Add the onion, carrots, and celery, and sauté until softened (5-7 minutes).
- Stir in the garlic and cook for another minute until fragrant.
- Pour in the vegetable broth and bring it to a boil.
- Add the cannellini beans, spinach, oregano, salt, and pepper. Simmer for 10-15 minutes.
- Stir in the lemon juice and adjust seasoning as needed.
- Ladle into bowls and serve warm.
Notes
Use fresh garlic and seasonal veggies for the best flavor. This soup can be stored in the fridge for up to 4 days and is freezer-friendly for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Italian