Vegan Cannellini Bean Soup
Total time50 min
Prep time15 min
Cook time35 min
4.7(17)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 3 tbsp olive oil, plus more for serving
- 1 medium yellow onion, finely diced
- 3 medium carrots, peeled and diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 1 tsp dried rosemary
- 1 tsp dried thyme
- ½ tsp red pepper flakes
- 1 can (14 oz) diced tomatoes
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 parmesan rind (optional)
- 3 cups baby spinach or chopped kale, loosely packed
- 1 tbsp lemon juice
- salt and pepper, to taste
For serving
- fresh parsley, chopped (optional)
- crusty bread, for serving (optional)
Instructions
- 1
Heat 3 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 8 minutes.
- 2
Add the garlic, dried rosemary, dried thyme, and red pepper flakes and cook, stirring constantly, until fragrant, about 1 minute.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!