Hearty Vegetable and Bean Soup (Print)
Comforting soup packed with tender vegetables and hearty beans, ready in one hour for wholesome family meals.
# What You Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 large onion, diced
03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 2 medium potatoes, peeled and diced
06 - 1 red bell pepper, diced
07 - 3 garlic cloves, minced
08 - 1 zucchini, diced
09 - 2 cups chopped kale or spinach
→ Beans and Broth
10 - 1 (15 oz) can cannellini beans, drained and rinsed
11 - 1 (15 oz) can kidney beans, drained and rinsed
12 - 6 cups vegetable broth, low sodium preferred
13 - 1 (14 oz) can diced tomatoes with juice
→ Spices and Seasonings
14 - 1 teaspoon dried thyme
15 - 1 teaspoon dried oregano
16 - 1 teaspoon smoked paprika
17 - 1 bay leaf
18 - Salt and freshly ground black pepper to taste
→ Optional Garnish
19 - 2 tablespoons chopped fresh parsley
20 - 1 tablespoon lemon juice
# How To Make It:
01 - Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 5 minutes until vegetables begin to soften and onion becomes translucent.
02 - Incorporate diced potatoes, red bell pepper, and minced garlic into the pot. Cook for another 3 minutes, stirring occasionally to prevent garlic from burning.
03 - Stir in diced zucchini, both varieties of drained beans, diced tomatoes with their juice, vegetable broth, dried thyme, oregano, smoked paprika, bay leaf, salt, and black pepper. Mix thoroughly to combine all ingredients.
04 - Bring mixture to a boil, then reduce heat to maintain a gentle simmer. Cover pot and cook for 25 minutes until potatoes and carrots are fork-tender.
05 - Add chopped kale or spinach to the simmering soup. Continue cooking for 5 minutes until greens are completely wilted and incorporated.
06 - Remove and discard bay leaf. Taste soup and adjust seasoning with additional salt, pepper, or lemon juice if desired. Ladle hot soup into bowls and garnish with fresh chopped parsley.
# Expert Advice:
01 -
- You can use up whatever vegetables are lingering in your fridge
- The soup actually tastes better the next day as flavors meld
02 -
- The soup will thicken considerably in the refrigerator overnight
- Reserve some beans to add during the last 10 minutes if you prefer more texture
03 -
- Save your Parmesan rinds in the freezer to simmer in the broth
- A pinch of red pepper flakes transforms it into something entirely different