A cozy, protein-packed soup with creamy white beans, hearty veggies, and fresh herbs. Perfect for meal prep or a quick weeknight dinner!

Scale

2 tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 zucchini, diced (optional)
1 tsp salt
1/2 tsp black pepper
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp smoked paprika (optional, for depth)
1 (15-oz) can diced tomatoes (with juice)
3 cups vegetable broth
2 (15-oz) cans white beans, drained and rinsed (cannellini or great northern beans)
1 cup kale or spinach, chopped
1 tbsp lemon juice (for brightness)

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Heat olive oil in a large pot over medium heat. Add onions, garlic, carrots, and celery. Sauté for 5 minutes until softened.

Stir in zucchini (if using), salt, black pepper, thyme, oregano, and smoked paprika. Cook for 2 minutes to release flavors.

Add diced tomatoes, vegetable broth, and white beans. Bring to a boil, then reduce heat and simmer for 15 minutes.

Stir in kale or spinach and cook for 2 more minutes until wilted.

Remove from heat, add lemon juice, and stir.

Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.

For a creamier texture, blend half the soup with an immersion blender before adding the greens.
Swap white beans for chickpeas or lentils for variety.
Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.