Navy Bean Soup

Ingredients

• 30 ml (2 tablespoons)olive oil
• 2.5 ml (1/2 teaspoon)dried thyme
• 1 mediumonion, finely chopped
• 2 stalkscelery, finely chopped
• 2 mediumcarrots, finely chopped
• 2 mediumtomatoes, chopped
• 1.42 litres (6 cups)vegetable broth or low-sodium chicken broth
• 2 cans, 425 g (15 oz) eachnavy beans, rinsed and drained
• 3 clovesgarlic, minced
• 60 g (2 cups)baby spinach, chopped
• Juice from 1lemon
• To tastesalt and ground black pepper
• Optionalgrated Parmesan cheese
• Optionalfresh basil leaves, chopped

Instructions

1. 1

   Heat the oil

   Add the olive oil to a large pot over medium-high heat.

2. 2

   Soften the onion

   Once the oil is hot, add the dried thyme and onion. Sauté for 2 minutes, until the onion is translucent.

3. 3

   Simmer the soup

   Add the celery and carrot and sauté for 2 minutes, until they begin to soften. Add the tomatoes, broth, navy beans and garlic, then stir. Bring the soup to the boil, reduce the heat to a bubbling simmer, cover and cook for 25–35 minutes, until the vegetables are tender.

4. 4

   Wilt the spinach

   Stir in the chopped spinach until it has wilted.

5. 5

   Season with lemon

   Turn off the heat and stir in the lemon juice. Taste the soup and add salt and pepper if needed.

6. 6

   Finish each bowl

   Top each bowl with about 2 tablespoons of grated Parmesan and a couple of freshly chopped basil leaves.

What is navy bean soup?

Navy bean soup is a comforting bean-and-vegetable soup, made here with a tomato and broth base. Navy beans are small white beans that hold their shape while adding substance to the pot.

This version takes an Italian-inspired route with olive oil, thyme, garlic, Parmesan and basil. A squeeze of lemon at the end brings freshness to the slow-simmered vegetables and beans.

Nutrition and macros by portion

The nutrition label shows one serving as written: 275 calories, 17g protein, 39g carbs, 7g fat.

The navy beans provide much of the carbohydrate and protein, while olive oil and optional Parmesan contribute fat. Serve a bowl with salad or extra vegetables for a more varied plate.

Build flavour from the vegetables

Aromatics: cooking the thyme and onion briefly in hot olive oil helps start the flavour base before the other vegetables go in.

Even pieces: finely chopping the onion, celery and carrots helps them soften evenly during the simmer. Chopped tomatoes become part of the broth as they cook.

Make the simmer count

Gentle heat: bring the soup to the boil first, then lower it to a bubbling simmer and cover the pot. A hard, continuous boil is not needed; cook until the vegetables are tender, allowing 25–35 minutes as directed.

Bean preparation: rinse and drain the canned beans before adding them. This clears away the canning liquid and lets the beans blend into the broth.

Finish for freshness

Spinach: add it near the end and stir just until wilted. This keeps it tender rather than cooking it throughout the full simmer.

Lemon: stir in the juice after turning off the heat, then taste before adding salt and pepper. Parmesan is salty, so keep that in mind when seasoning if you plan to use it.

Check the texture

Tender vegetables: test a piece of carrot or celery; it should be soft enough to eat comfortably but not falling apart. If it needs longer, continue simmering and check again.

Broth: this recipe makes a brothy soup with whole beans and vegetables. If it seems thicker than you prefer, loosen it with a little broth; if it tastes mild, adjust the salt, pepper and lemon to taste.

What to serve with it

Bread: serve the soup with crusty bread or toast for dipping and to make the broth part of the meal.

Toppings: offer Parmesan and chopped basil at the table so everyone can add them to their bowl. A simple green salad also makes a fresh side.

Recipe notes & tips

• Use a large pot so the vegetables and beans can be stirred without spilling.
• Drain and rinse the beans before adding them to the soup.
• Keep the soup at a gentle bubbling simmer once it has come to the boil.
• Add the spinach only after the vegetables are tender.
• Stir in the lemon juice off the heat, then taste before seasoning.
• Add Parmesan at the table so it can be portioned to taste.

Variations

• Use chicken broth: choose low-sodium chicken broth instead of vegetable broth.
• Change the greens: replace the baby spinach with chopped kale and simmer it until tender.
• Add pasta: cook small pasta separately and add it to bowls before ladling over the soup.
• Make it herbier: add extra chopped fresh basil when serving.
• Add chilli: season with chilli flakes for a little heat.

Common mistakes to avoid

• Skipping the rinse: unwashed canned beans can bring excess canning liquid into the soup; rinse and drain them first.
• Boiling too vigorously: a rolling boil can make the vegetables break down quickly; lower the heat to a bubbling simmer.
• Adding spinach too early: it can lose its fresh texture during the long cook; stir it in near the end.
• Seasoning before tasting: broth and Parmesan can already be salty; taste the finished soup before adding salt.
• Adding lemon while simmering: the recipe adds it after the heat is off; stir it in at the end for a fresh finish.

How to store

Refrigerate leftover soup in a covered container for up to 3 days. Reheat gently in a saucepan until steaming hot, adding a little broth or water if it has thickened; add fresh Parmesan and basil when serving.

Frequently asked questions