Great northern beans
(cooked or 15 oz. can, drained and rinsed)
3 cup
Vegetable stock/broth, low sodium
2 cup
Spinach
(fresh and chopped)
1/4 cup
Parsley, fresh
1 tbsp
Lemon juice
Instructions
Heat olive oil over medium-low heat in a large pot.
Add onion, garlic, celery, thyme, oregano, and a pinch of salt and sweat onions for 1-2 minutes until translucent.
Add cooked beans and vegetable stock and bring to a simmer. Cook until onions and celery are tender, about 10-15 minutes.
After a couple of minutes of cooking, stir in spinach and parsley until wilted. Add in lemon juice and serve.
Notes:
Quick Tips
You can use any combination of beans for this soup although white beans will provide the best taste and texture. Great northern beans are also known as Navy beans or Haricot beans.
Nutritional Highlights
Great northern beans are high in fiber and help with regularity, blood sugar, and cholesterol management. They're also a great source of plant-based protein, contain folate, magnesium, and iron.
