Freezer Friendly White Bean Vegetable Soup
A mild white bean vegetable soup that freezes well and reheats easily. Make it vegetarian, or add chicken, sausage, rice, pasta, or extra greens.
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion chopped
- 3 carrots chopped
- 2 celery stalks chopped
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin optional
- 2 cans white beans 15-ounce cans, drained and rinsed
- 1 can diced tomatoes 14 to 15 ounces
- 5 cups vegetable broth or chicken broth
- 2 cups chopped kale or spinach optional
- 1 to 2 teaspoons lemon juice optional
- Salt and pepper to taste
- Shredded chicken optional protein addition
- Cooked rice or small pasta optional for serving
- Grated Parmesan or herbs optional topping
Instructions
- Warm olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook for 6 to 8 minutes, stirring occasionally.
- Stir in garlic, oregano, and cumin, if using. Cook for 1 minute.
- Add white beans, diced tomatoes, and broth. Stir well.
- Bring to a boil, then reduce heat and simmer for 25 to 30 minutes, until the vegetables are tender.
- Stir in kale or spinach, if using, and cook until softened.
- Mash some of the beans against the side of the pot, or blend one cup of soup and stir it back in for a creamier texture.
- Add lemon juice, salt, and pepper to taste. Serve warm with optional toppings.
- To freeze, cool completely, portion into freezer-safe containers, label with the date, and freeze.
Notes
Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months. Add broth or water when reheating if the soup thickens. If you are making this for a new family, keep it mild, label the container, and bring toppings separately.