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Mediterranean White Bean Soup by

Tags: arugula, thyme, celery, spinach, scallions, carrot, whitebeans, wintersavory


1 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, minced (or green garlic)
1 large carrot, chopped
1 celery stalk, chopped
6 cups vegetable broth
1 teaspoon dried thyme
a sprig or two of Veggie Box winter savory
1 teaspoon kosher salt
teaspoon black pepper
3 15-oz. canned white beans drained and rinsed
2 cups baby spinach (or arugula)
Grated parmesan cheese for serving
Veggie Box scallions for serving


In a large pot or saucepan, heat olive over medium-high heat. Add onions and cook until translucent, about 3-5 minutes. Add garlic, carrots, celery, thyme, oregano, winter savory, salt and pepper, and cook for an additional 2-3minutes. Add vegetable broth and beans, bring to a boil, reduce heat and simmer for 15 minutes to combine all of the flavors together. Stir in the spinach and continue to simmer until the spinach wilts, about 2 minutes Remove from heat, sprinkle with grated parmesan cheese and diced scallions, if desired, and serve immediately.

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