Hearty Vegetable and Bean Soup (Printable Version)

A comforting, nutrient-rich soup filled with tender vegetables and hearty beans, ideal for wholesome 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 Additions

19 - 2 tablespoons chopped fresh parsley (for garnish)
20 - 1 tablespoon lemon juice (for brightness)

# How-To:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Add potatoes, bell pepper, and garlic. Cook for another 3 minutes, stirring occasionally.
03 - Stir in zucchini, beans, diced tomatoes with juice, vegetable broth, thyme, oregano, smoked paprika, bay leaf, salt, and pepper.
04 - Bring to a boil, then reduce heat to a simmer. Cover and cook for 25 minutes, until vegetables are tender.
05 - Add kale or spinach and simmer for another 5 minutes until greens are wilted.
06 - Remove bay leaf. Adjust seasoning with salt, pepper, and lemon juice if using.
07 - Ladle into bowls and garnish with fresh parsley.

# Expert Tips:

01 -
  • Its a complete meal in a bowl with protein from beans and vitamins from all those colorful vegetables
  • The recipe is incredibly forgiving and adapts beautifully to whatever you have in your crisper drawer
  • Leftders somehow taste even better the next day as the flavors deepen and meld together
02 -
  • Letting the soup rest for 10 minutes off the heat before serving allows the flavors to marry and settle
  • The texture will thicken as it sits especially with potatoes so you may want to thin leftover portions with a splash of broth or water
03 -
  • If you have time roasting the vegetables at 400F for 20 minutes before simmering adds incredible depth
  • A parmesan rind simmered in the broth adds umami richness though it is not suitable for vegan diets

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