Got a few pantry staples on hand? Combine these with just a couple of fresh veggies to make this Simple Vegetarian White Bean Soup, an easy & satisfying Meatless Monday soup recipe that can be on your table in 35 minutes.
Chop the onion, carrot, and garlic.
Heat olive oil in a Dutch oven or soup pot over medium heat for 1-2 minutes (turn on the burner when you’re near done chopping the veggies). Add the chopped onion and carrot and saute for seven minutes or until veggies begin to soften, stirring occasionally.
While the veggies are sauteing, rinse and drain the beans. Mash up half of the beans with a potato masher (or puree in a food processor if you prefer a thicker, smoother broth).
Once veggies begin to soften, add the garlic and saute briefly. Stir in the broth, tomatoes, all three cans of beans, and all of the spices.
Increase the heat under the pot to bring the soup to a boil. Once boiling, stir, reduce heat to medium-low, and simmer for 15 minutes, stirring occasionally.
Stir in the spinach until wilted. Serve topped with shredded Parmesan, if desired.
I used two cans of Cannellini beans and one can of Great Northern beans in my soup today. This easy white bean soup is completely vegan, as long as you leave off the Parmesan cheese or use your own favorite substitute.