Recipe: Feel Good White Bean Soup

I always tell Michael his football season is my soup season. I didn’t grow up watching sports, but I love all the cozy vibes that go alongside football season: fireplaces, blankets, and of course—soups.

Don’t get me wrong—I love a loaded chili, but sometimes, I just want something a bit lighter but equally satisfying.

I love this white bean soup because I feel good after eating it, as opposed to some bean soups where I feel weighed down and, well, not all that great.

I have to say: a spoonful of grated parm makes this soup.

Are you watching the championship games? You know we are (go Pack go).

---

INGREDIENTS:

• 1 TB olive oil

• 1 large onion chopped

• 2 minced garlic cloves

• 2 large carrots, chopped

• 2 celery sticks, chopped

• 6 cups veggie broth

• 1 tsp dried thyme

• 1 tsp oregano

• 1 tsp Himalayan sea salt

• 1/2 tsp of black pepper

• 3 15-ounce cans of white beans (drain and rinsed)

• 3 cups of baby spinach

• Fresh parsley for serving

• Grated parmesan cheese for serving

DIRECTIONS:

1. In a large pot, heat olive over medium high heat. Add onions and cook until onions are translucent (around 3-5 minutes). Add the garlic, carrots, celery, thyme, oregano, salt and pepper, and cook for an additional 2-3 minutes.

   *** While the veggies cook, strain and rinse the white beans. For a thicker consistency, I like to mash about 1/3 (or one can) of the white beans.

1. Add veggie broth and beans, bring to a boil, reduce heat and simmer for 15 minutes to combine all of the flavors together.

2. Stir in the spinach and continue to simmer until the spinach wilts (about 2 minutes).

3. Remove from heat, pour into bowls, and sprinkle fresh parsley and grated parmesan cheese.