Ingredients
Scale
- 1 tbsp olive oil
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 4 cups low-sodium vegetable broth
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups fresh spinach
- 1 tbsp lemon juice
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook for 5–6 minutes until softened.
- Stir in garlic and cook for 1 minute until fragrant.
- Add white beans, diced tomatoes, vegetable broth, oregano, thyme, rosemary, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Using a spoon, lightly mash some of the beans to create a creamier texture.
- Stir in spinach and cook for 2–3 minutes until wilted.
- Add lemon juice and stir well.
- Taste and adjust seasonings if needed.
- Garnish with fresh parsley and serve warm.
PREP TIME & NUTRITION:
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 6
- Calories: 220
- Net Carbs: 28g
- Fats: 5g
- Protein: 11g