Anti Inflammatory Vegan Garlicky White Bean Soup
Total time50 min
Prep time15 min
Cook time35 min
4.6(25)
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Learn more →Ingredients
4 servings
- 3 tbsp olive oil
- 1 medium yellow onion, finely diced
- 6 cloves garlic, thinly sliced
- ¼ tsp red pepper flakes
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 sprig fresh rosemary
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 3 cups baby spinach or chopped kale, loosely packed
- 1 tbsp lemon juice
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- crusty bread, for serving (optional)
Can be omittedcrusty bread
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic and red pepper flakes and cook, stirring frequently, until the garlic is fragrant and just beginning to turn golden at the edges, about 2–3 minutes. Watch closely so the garlic does not brown too deeply.
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