Black beans and cannellini combines with fresh cilantro, cumin, and jalapeño for a light soup that is a great first fall chili.
By Katherine Sacks
It’s certainly isn’t winter or fall yet, but it is still nice to cozy up to a bowl of light white bean chili on a sunny fall day. This is a spicy, tangy soup called chili but instead of being a stew-like combo of beef and beans, it’s a brightly spiced green vegetable soup. And it comes together in just 30 minutes, a simple recipe for a quick and delicious dinner.
The combination of cumin, oregano, fresh cilantro, and lime really seals in the tangy kick. The result is delicious and just feels good eating. For a little more texture, serve with toasted tortilla slices. Enjoy!
- ¼ cup olive oil
- 2 small zucchini, cubed
- 1 large onion, chopped
- 1 jalapeño chile, seeds removed, minced
- 2 garlic cloves, finely chopped
- 2 teaspoons ground oregano
- 2 teaspoons ground cumin
- 4 cups vegetable broth
- 1 15-oz. can cannellini beans
- 1 15-oz. can black beans, rinsed well
- Black pepper
- 3 cups fresh spinach
- 1 bunch fresh cilantro
- 2 tablespoons fresh lime juice
- Lime wedges
- Heat the oil in a small stockpot over medium heat. Add the zucchini, onion, and chile and cook, stirring often, until vegetables are softened and translucent, 8 to 10 minutes. Add the garlic and continue to cook until it becomes fragrant, about 2 minutes more. Add the oregano and cumin and cook for another minute. Add in the vegetable broth and beans (with white bean liquid) and bring to a simmer. Season with salt and pepper and cook, covered, until the vegetables are tender and liquid is slightly thickened, about 20 minutes. Stir in the spinach and a handful of chopped cilantro to wilt, then season with lime juice and more salt and pepper. Garnish with additional cilantro and serve with lime wedges.