Ingredients
Vegetables & Aromatics
- 1 small yellow onion, diced
- 1 large carrot, peeled and sliced into coins
- 3 stalks celery, sliced
- 1/4 cup chopped fresh parsley
- 4 cloves garlic, minced
- 2 cups fresh baby spinach
Beans & Corn
- 2 cans (15.5 ounces each) Great Northern Beans, rinsed and drained
- 1 cup canned corn kernels, rinsed and drained
Liquids & Fats
- 1 tablespoon olive oil
- 1 tablespoon butter
- 6 cups low sodium vegetable broth, or chicken broth
Seasonings & Herbs
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon dried oregano
- 1 bay leaf
For Serving (Optional)
- Grated parmesan cheese
- Toasted bread slices
Instructions
- Heat the Fat: In a 6-quart Dutch oven or stockpot, heat olive oil and butter over medium-high heat until the butter is melted and mixture is hot.
- Saute Vegetables: Add diced onions, sliced carrots, sliced celery, and chopped parsley to the pot. Cook, stirring occasionally, for about 5 minutes or until the vegetables start to soften. Stir in the minced garlic and cook for another 30 seconds, allowing the garlic to become fragrant without burning.
- Add Broth and Seasonings: Pour in the vegetable (or chicken) broth. Stir in the kosher salt, black pepper, dried oregano, and bay leaf. Mix well to combine all the flavors.
- Simmer the Soup: Increase the heat and bring the soup to a boil, then immediately reduce the heat to low and let it simmer gently for 5 minutes. This allows the flavors to start melding together.
- Add Beans and Corn: Stir in the rinsed and drained Great Northern beans and corn kernels. Cook for another 5 minutes, allowing the beans and corn to heat through. Taste the soup and adjust salt and pepper as needed.
- Add Spinach: Add the fresh baby spinach and stir until wilted, about 1 minute. Once the spinach has wilted, remove the pot from the heat.
- Serve: Ladle the hot soup into bowls. If desired, sprinkle each bowl with grated Parmesan cheese and serve with toasted bread slices for a hearty meal.
Notes
- If using dried beans, soak them overnight and cook per package instructions before using in this soup.
- Choose a high-quality broth for the best flavor — vegetable or chicken both work well.
- Always taste and adjust seasoning before serving; you can add more salt, but you can’t take it out.
- Let the soup simmer to fully develop its flavors; don’t rush the process.
- For extra depth, saute cooked sausage or smoked ham before adding broth.
- Additional vegetables like zucchini and bell peppers can be added for more texture.
- Add chili flakes or cayenne for heat if you like a spicy kick.
- For a creamier soup, blend part of the soup and stir it back in, or add a splash of cream or coconut milk at the finish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 288
- Sugar: 3g
- Sodium: 548mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 5mg
