Mystical Witch Soup Recipe

Introduction

Mystical Witch Soup is a hearty, comforting dish perfect for chilly evenings. Combining tender vegetables, cannellini beans, and fragrant herbs, this soup warms both the body and soul. It’s simple to prepare and delivers a satisfying, nourishing meal in under an hour.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 8 cups vegetable broth
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 1 (10-ounce) package frozen spinach, thawed and squeezed dry
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste
• Optional toppings: crusty bread, a dollop of sour cream, fresh parsley

Instructions

1. Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery. Sauté for 5-7 minutes until vegetables are softened and onion becomes translucent, stirring occasionally.
2. Step 2: Add minced garlic, dried thyme, and dried rosemary. Cook for 1 minute more, stirring constantly until garlic is fragrant and herbs bloom.
3. Step 3: Pour in vegetable broth and bring to a simmer. Stir in the rinsed and drained cannellini beans.
4. Step 4: Add the thawed and well-squeezed spinach, ensuring excess water is removed to keep soup from getting watery.
5. Step 5: Season with salt and pepper to taste. Return to a simmer, then reduce heat to low. Cover and let it simmer for at least 20 minutes to meld flavors.
6. Step 6: Taste and adjust seasoning as needed. For a smoother texture, carefully blend part of the soup with an immersion blender. Serve hot with optional toppings like crusty bread, sour cream, or fresh parsley.

Tips & Variations

• For extra depth, add a splash of white wine when sautéing the vegetables.
• Try swapping cannellini beans for chickpeas or navy beans for a different flavor.
• Use fresh spinach if preferred; add it just before serving to avoid overcooking.
• Add a pinch of red pepper flakes for a subtle spicy kick.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, this soup is naturally vegan as it uses vegetable broth and plant-based ingredients. Just avoid adding non-vegan toppings like sour cream or substitute with a dairy-free alternative.

Can I use fresh herbs instead of dried?

Absolutely. Use about three times the amount of fresh herbs to dried, adding them towards the end of cooking to preserve their flavor.

Mystical Witch Soup Recipe

Print Recipe

★★★★★

4.8 from 142 reviews

Mystical Witch Soup is a comforting and nourishing vegetarian soup featuring a hearty blend of sautéed vegetables, cannellini beans, and spinach simmered in flavorful vegetable broth with aromatic herbs. Perfect for cozy nights, this easy-to-make soup delivers a warm, satisfying meal that’s both nutritious and inviting.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced

Broth and Beans

• 8 cups vegetable broth
• 1 (15-ounce) can cannellini beans, rinsed and drained

Greens and Seasonings

• 1 (10-ounce) package frozen spinach, thawed and squeezed dry
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste

Optional Toppings

• Crusty bread
• A dollop of sour cream
• Fresh parsley

Instructions

1. Sauté the Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery, and sauté for 5-7 minutes until the vegetables are softened and the onion is translucent, stirring occasionally to prevent burning.
2. Add Garlic & Herbs: Stir in minced garlic, dried thyme, and dried rosemary. Cook for 1 minute more, stirring constantly until the garlic is fragrant and the herbs bloom.
3. Introduce the Broth & Beans: Pour in the vegetable broth and bring to a simmer. Add the rinsed and drained cannellini beans.
4. Incorporate the Spinach: Stir in the thawed and thoroughly squeezed dry spinach to avoid excess water diluting the soup.
5. Season & Simmer: Season with salt and pepper to taste, starting conservatively. Bring soup back to a simmer, reduce heat to low, cover, and let simmer for at least 20 minutes to meld flavors. Simmer longer if desired for deeper flavor.
6. Adjust & Serve: Taste and adjust seasoning if needed. Optionally, partially blend soup with an immersion blender for smoother texture, taking care with hot liquid. Serve hot, garnished with crusty bread, a dollop of sour cream, and fresh parsley if desired.

Notes

• Be sure to squeeze out as much water as possible from the thawed spinach to keep the soup from becoming watery.
• Simmering longer enhances the depth of flavor but is optional if you’re short on time.
• Use an immersion blender carefully when blending hot soups to avoid splashing and burns.
• For a vegan version, skip the sour cream or use a plant-based alternative.
• Adding a crusty bread on the side makes this soup a more filling meal.

Keywords: vegetarian soup, cannellini bean soup, spinach soup, easy vegetable soup, cozy winter soup, healthy soup recipe, mystical witch soup