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High protein white bean soup in a bowl with fresh herbs on top

High Protein White Bean Soup

A hearty and nutritious soup packed with white beans, vibrant vegetables, and spices, perfect for chilly days or as a nourishing lunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cans 15 oz each of white beans (cannellini or great northern), rinsed and drained
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 cups vegetable or chicken broth Use low-sodium broth for less sodium content
  • 2 cups fresh spinach or kale
  • 1 medium carrot, diced
Seasonings and Oils
  • 1 teaspoon dried thyme
  • 1 tablespoon olive oil
  • to taste Salt and pepper

Method
 

Cooking
  1. Heat olive oil in a large pot over medium heat.
  2. Add the diced onion and carrot, sauté until the onion is translucent, about 5 minutes.
  3. Stir in the minced garlic and dried thyme, cooking for an additional minute until fragrant.
  4. Add the rinsed white beans and broth, stirring well to combine. Bring to a boil, then reduce heat and simmer for 10 minutes.
  5. Fold in the fresh spinach or kale, stirring until wilted, about 2-3 minutes.
  6. Season with salt and pepper to taste, stir, and serve warm.

Notes

For a creamier texture, consider puréeing half of the soup before adding the greens. Experiment with fresh herbs for an extra flavor boost. Leftover soup can be refrigerated for up to 5 days or frozen for up to 3 months.