Veggie-Loaded White Bean Soup

This healthy, sastisfying white bean soup is loaded with vegetables and comes together in less than 30 minutes. The perfect meal for those busy weeknights.

After posting the recipe for my favorite tomato soup two weeks ago, I decided I also have to share this delicious veggie-loaded white bean soup with all of you. You can never have too many soup recipes in your recipe repertiore, right?

I love soups with lots of vegetables in them. And - as you can probably tell by the name of this recipe - this dish has quite a few veggies in there.

Let's start off with potatoes. I've got a feeling that potatoes have such a bad reputation and that many people stay away from them but I really don't understand why. Potatoes are not only tasty, but they are also full of fiber and a good source of vitamin C and B6 and several minerals. So load up on potatoes! If you prefer sweet potatoes, then go ahead, I think they would work fine in this recipe.

Next, we have carrots. Everyone loves carrots, right? Carrots are rich in the antioxidant beta-carotine, a vitamin A-precursor, vitamin K and potassium, among others. Sweet!

Let's continue with broccoli, which is probably my favorite vegetable (or at least it has to share the throne with cauliflower). Broccoli is a great source of dietary fiber, pantothenic acid, vitamin B6, vitamin E, manganese, phosphorus, choline, vitamin B1 ... and so on. Do yourself a favor and eat your broccoli!

Last but not least: Spinach. This green, leafy vegetable is rich in vitamin K, beta-carotine, folate, manganese and many other minerals. But I bet you already knew that.

Oh wait, I almost forgot the white beans. They add a punch of protein and this amazing texture.

Well, you might be thinking: That sounds like just another bland veggie-bean soup recipe. Wrong. Totally wrong.

This soup gets tons of flavor from diferent spices, including fennel seeds, and herbs like oregano. And what else takes a watery veggie soups to the next level? Right, a bit of coconut milk. And since we are just adding half a cup, the coconut flavor doesn't become over-powering. You'll see.

I hope you'll give this veggie-loaded white bean soup recipe a try. If you do, let me know in the comments below. And don’t forget to rate the recipe. You can also tag a photo (#veggiejam) to show me your creation on instagram. I love to see your pictures of my recipes.

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Recipe

Veggie-Loaded White Bean Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 3 reviews

• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: dinner, lunch, soup

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Description

This healthy, sastisfying white bean soup is loaded with vegetables and comes together in less than 30 minutes. The perfect meal for those busy weeknights.

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Ingredients

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• 3 cloves garlic
• 2 medium potatoes (380 g)
• 2 medium carrots
• 4 cups broccoli florets (200 g)
• ⅓ - ½ cup frozen spinach*
• 1 can white beans
• 4 cups vegetable broth
• ½ cup full-fat coconut milk
• ½ tsp ground fennel seeds**
• ½ tsp paprika
• ¼ tsp turmeric
• ½ tsp dried oregano
• ½ tsp dried basil
• ½ tsp salt
• pepper to taste
• 1 tbsp freshly squeezed lemon juice

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Instructions

1. Mince garlic. Peel potatoes and carrots and cut into chunks and slices, respectively.
2. Sauté the garlic in a bit of oil or water in a large pot for 1 min. Add the carrot slices and potato chunks, (ground) fennel seeds and vegetable broth. Bring to a boil. Once it's boiling, simmer for 10-12 min.
3. Add the broccoli florets, spinach, drained beans and spices and cook for 5-6 min.
4. Turn off the heat. Stir in the coconut milk and the lemon juice and let sit for 1 more min. Season with more salt and pepper to taste and serve.

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Notes

*You can also use 2-3 handfuls of fresh spinach, chopped.

** If you don't have a mortar, you can also use 1 teaspoon whole fennel seeds.

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