Navy Bean Soup
An easy, family friendly navy bean soup that's hearty and comforting.
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons olive oil
- ½ teaspoon dried thyme
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 2 medium carrots, finely chopped
- 2 medium tomatoes, chopped
- 6 cups vegetable broth or low sodium chicken broth
- 2 15-ounce cans navy beans, rinsed and drained
- 3 garlic cloves, minced
- 2 cups baby spinach, chopped
- Juice from 1 lemon
- Salt and ground black pepper, to taste
- Grated parmesan cheese (optional)
- Fresh basil leaves, chopped (optional)
Instructions
- 1
Add the olive oil to a large pot over medium high heat.
- 2
When the oil is hot, add the dried thyme and onion and saute for 2 minutes, until the onions are translucent.
- 3
Add the celery and carrot and saute for 2 minutes, until the vegetables have started to soften.Add the tomatoes, stock, navy beans, garlic, and stir. Bring the soup to a boil and lower the heat to a bubbling simmer. Cover and cook for 25-35 minutes, until the vegetables are tender.
- 4
Add the chopped spinach and stir until the spinach has wilted.
- 5
Turn the heat off and stir in the lemon juice. Taste the soup, add salt and pepper if needed.
- 6
Top each bowl with about 2 tablespoons of grated parmesan and a couple of freshly chopped basil leaves.