Hearty, bright, and unfussy. Classic vegetables, tender beans, and fresh greens doing exactly what they do best.
Servings: 4–6 bowls
Time: 35–40 minutes
Ingredients
Base Vegetables
- 1 medium onion, diced
- 3–4 carrots, chopped
- 2–3 celery stalks, chopped
- 3–4 cloves garlic, minced
- 2–3 small yellow potatoes, diced
Broth & Beans
- 1 (15-oz) can cannellini beans, drained and rinsed
- 6 cups vegetable broth
- 1–2 Tbsp tomato paste
- 1 bay leaf
Herbs & Seasoning
- 1 tsp dried thyme (or 2–3 fresh sprigs)
- Salt & black pepper to taste
- Pinch of red pepper flakes (optional)
Finishing Greens
- 2 big handfuls baby spinach
- 2–3 Tbsp chopped fresh parsley
- Squeeze of lemon or splash of red wine vinegar (optional but magical)
Optional Add-ins
- 1–2 Tbsp nutritional yeast
- Olive oil for sautéing (or broth for oil-free)
Method
- In a large pot, heat a splash of olive oil (or a few tablespoons of broth). Add the onion, carrots, and celery and cook for 5–7 minutes, until softened and fragrant.
- Stir in the garlic and tomato paste and cook for 1–2 minutes to caramelize the paste and build depth.
- Add the potatoes, rinsed cannellini beans, thyme, bay leaf, and vegetable broth. Bring to a gentle simmer.
- Simmer for 15–20 minutes, or until the potatoes and carrots are tender.
- Stir in the baby spinach and let it wilt for 1–2 minutes. Turn off the heat and stir in the fresh parsley.
- Taste and adjust seasoning, finishing with a squeeze of lemon or a splash of red wine vinegar to brighten the broth.
- Ladle into bowls and enjoy as-is, or sprinkle with nutritional yeast for extra savoriness.
Make It Yours
- Creamier texture: Mash ¼ cup of the beans before adding them.
- Thicker broth: Simmer uncovered longer.
- More protein: Add another can of beans.
- More veg: Zucchini, kale, or green beans fit right in.
- Freezer-friendly: Skip the spinach until reheating.
