Eosinophilic Esophagitis Friendly Vegan Cannellini Bean Soup
Total time50 min
Prep time15 min
Cook time35 min
4.7(17)
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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
- Ā½ 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)
Can be omittedparmesan rind
- 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)
Can be omittedcrusty bread
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.
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