Italian White Bean Soup

 Hello! And, dare I say, Happy Fall? I think it's almost here :). For me, that means soup time!

I'm also trying to eat more plant based foods to help feel my best. What easier way to do that than throwing a bunch in a crockpot or on the stove!

This soup is a plant based recipe. Feel free to swap out or add veggies that you like. Enjoy!

Italian White Bean Soup

Ingredients:

-1 Tbsp. olive oil

-1 cup chopped onion

-1 cup chopped carrots

-1 cup chopped celery

-3 cloves garlic, finely chopped

-1 Tbsp. finely chopped rosemary

-1/2 tsp sea salt

-1/2 tsp pepper

-4 cups low-sodium vegetable broth

-3 cups cooked no-salt added navy beans, drained (reserve liquid)

-1 cup fresh baby spinach

-1 1/2 tsp fresh lemon juice

-1 1/2 tsp finely grated lemon zest

Instructions:

Heat oil in a soup pot over medium heat until fragrant. Add onion, carrots, celery, garlic, rosemary, salt and pepper; cook, stirring occasionally, for 4-5 minutes, or until onion is translucent and carrots begin to soften.  Add broth, beans, spinach and reserved liquid, bring to a gentle boil. Cook for 5 minutes. Remove from heat. Add lemon juice; stir to combine.