This is the soup that makes you wonder why you ever reached for a can. Cannellini beans, carrots, celery, fresh spinach, and a handful of dried sage and basil come together in under 30 minutes into something that tastes slow-cooked and deeply satisfying. The beans do most of the heavy lifting here; they're high in plant-based protein and fiber, which means this soup actually keeps you full rather than leaving you hungry an hour later. Sage and basil bring an Italian warmth that makes the whole thing feel intentional rather than thrown together. It's the kind of weeknight recipe that works equally well as a light dinner, a meal-prep staple, or something to make on a Sunday and eat through the week. Naturally gluten-free, dairy-free, and built entirely from whole food ingredients.
A blend of veggies and herbs.
Shopping List:
- 1 tbsp Extra Virgin Olive Oil
- 1 clove garlic
- 1/4 cup onion
- 30 oz Cannellini (White Kidney) Beans
- 1 1/2 cups water
- 1 1/2 tsp dried sage
- 1/2 tsp dried basil
- 1/2 tsp Eden Sea Salt
- 1/4 cup celery
- 1/4 cup carrots
- 1/2 cup fresh spinach
- 1/8 tsp black pepper
Mixing Your Goods:
Heat oil in a large saucepan, sauté the garlic and onions for 2 to 3 minutes. Add celery, carrots, sage, basil, beans, water, and sea salt. Cover, bring to a boil, and simmer for 15 to 20 minutes. Add black pepper and spinach. Simmer 2 minutes.