Vegetable and White Bean Soup

Korean · Spring · 45 min · Serves 4 · By The Lesapor Kitchen

This vegetable and white bean soup is light and refreshing, perfect for a spring evening. With a hint of Korean flavors, it offers a cozy and healthy meal in under an hour.

Ingredients

• 2 tablespoons sesame oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 medium carrots, sliced
• 1 zucchini, diced
• 4 cups vegetable broth
• 1 can (15 oz) white beans, drained and rinsed
• 2 tablespoons soy sauce
• 2 cups baby spinach
• Salt and pepper, to taste

Method

1. Heat the sesame oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and grated ginger. Cook for another minute until fragrant.
3. Add the sliced carrots and diced zucchini. Stir and cook for 3 minutes.
4. Pour in the vegetable broth and bring to a boil. Reduce the heat and let simmer for 15 minutes.
5. Add the drained white beans and soy sauce. Cook for an additional 5 minutes.
6. Stir in the baby spinach until wilted. Season with salt and pepper to taste.
7. Serve hot and enjoy a comforting, healthy soup.