This recipe couldn’t be easier, especially if you go ahead and buy pre-chopped mirepoix like I do from Trader Joe’s! It saves time and it’s all uniformly cut. This soup is simple and only needs a few ingredients you might already have in your pantry. It’s perfect for a rainy night while the weather is still chilly, and pairing it with an apple and some crusty bread made it even better. I topped mine with a pinch of vegan parmesan for added flavor and the next day I added a cut up veggie hot dog to mix it up.

Ingredients

1 onion, diced

1 cup carrot, diced

1/2 cup celery, diced

1 tbsp minced garlic

1/2 tbsp dried rosemary

1/2 tbsp thyme

2 cans Northern white beans, drained and rinsed

6 cups veggie stock or water with veggie bouillon

1/2 bag baby spinach

Salt and pepper

Juice of one lemon

Method

1. In a large stock pot, add the mirepoix mix and sauté 5-7 minutes until tender.

2. Add in garlic, thyme, and rosemary and cook another 3 minutes.

3. Dump in the beans and veggie stock and being to a boil. Once bubbling, turn down to a simmer and cook another 20-25 minutes.

4. Add the spinach and stir until wilted, then turn stove off and add in the juice of one lemon and the salt and pepper to taste.