Low Iodine Vegan Cannellini Bean Soup

Total time50 min

Prep time15 min

Cook time35 min

About Fig

Fig 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
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
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
Chef's tip
Choose canned cannellini beans; drain and rinse if the recipe calls for it.
4 cups vegetable broth
1 parmesan rind (optional)
Omit this
This ingredient likely doesn’t work for the diet.
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!