This soup is perfection! Light, flavorful, ready in 30 minutes and super nutritious. I recommend doubling the batch because it keeps well in the refrigerator. Take it with you to work, send it with the kids to school, or serve it as a starter at your next dinner party.
Greek Style Spinach & White Bean Soup: 30 Minute Vegan Meal
Yield:
6
This soup is perfection! Light, flavorful, ready in 30 minutes and super nutritious. I recommend doubling the batch because it keeps well in the refrigerator. Take it with you to work, send it with the kids to school, or serve it as a starter at your next dinner party.
Ingredients
- 1 small onion, finely chopped
- ¼ cup olive oil
- 1 (15 ounces) can of cooked white beans
- 1-pound spinach leaves, roughly chopped
- 2 zucchinis, diced
- 2 garlic cloves, grated
- 32 ounces (4 cups) vegetable broth
- Salt and black pepper, to taste
- ¼ cup fresh lemon juice
- 1 teaspoon dried dill
- 2 tablespoons chopped fresh mint
Instructions
- Cook the onions with the oil in a pot over medium heat until soft. About 5 minutes.
- Add the garlic and warm through 20-30 seconds.
- Add the zucchini and cook over medium heat for 5 minutes.
- Place all of the spinach in the pot and cook 2-3 minutes or until it wilts.
- Add the beans and the broth. Season with salt and pepper and bring to a boil.
- Reduce the heat to medium-low and cook for 10 minutes or until the vegetables are soft and tender.
- Add the lemon juice along with the fresh herbs and stir to incorporate.
- Taste and adjust the seasoning if needed.
- Serve!
Connie Bailey says
This looks like the ultimate vegan soup.
Can you tell me if you recommend draining the canned beans or just add the beans with their liquid?
Thanks for a great recipe!