Easy Soup Recipe
This Easy Soup Recipe is a simple, quick, and delicious homemade bowl of healthy comfort—ready in about 30 minutes and perfect for chilly evenings.
Ingredients
- 2 tablespoons olive oil or avocado oil
- 1 medium onion finely chopped (yellow or sweet)
- 3 cloves garlic minced
- 2 carrots carrots peeled and diced (about 1 cup)
- 2 celery stalks celery stalks sliced (about ¾ cup)
- 4 cups low-sodium vegetable broth
- 1 can (15 oz) diced tomatoes undrained
- 1 can (15 oz) white beans drained and rinsed (cannellini or navy)
- 1 teaspoon dried thyme or 1 tablespoon fresh, chopped
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 2 cups baby spinach or kale roughly chopped
- Optional garnish fresh parsley, lemon wedge, or grated Parmesan (or vegan alternative)
Instructions
- Heat the oil in a large pot over medium heat. When it shimmers, stir in the onion with a pinch of salt and cook until it softens and turns translucent, about 5 minutes.
- Add garlic, carrots, and celery. Cook, stirring occasionally, until the veggies start to soften and the garlic becomes fragrant—roughly 2 to 3 minutes.
- Pour in the vegetable broth and diced tomatoes, scraping up any browned bits. Toss in thyme and bay leaf, then bring to a gentle simmer.
- Stir in the beans, reduce heat to low, and let the soup simmer for about 10 minutes—allowing flavors to meld.
- Remove the bay leaf, then fold in the leafy greens. Cook another 1–2 minutes until they turn bright and tender.
- Season with salt, pepper, and a squeeze of lemon if desired. For a smoother texture, blend half the soup with an immersion blender.
- Ladle into bowls, garnish as desired, and let it rest off the heat for 5 minutes—deepening the flavors.
Notes
You’ll notice the greens stay vibrant when added at the very end. Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.
Nutrition
Calories: 250kcal
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