Hearty Vegetable and Bean Soup (Print Version)
Comforting soup with tender vegetables, cannellini and kidney beans in a savory vegetable broth.
# 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 Garnishes
19 - 2 tablespoons chopped fresh parsley
20 - 1 tablespoon lemon juice
# How To Make:
01 - Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery. Cook for 5 minutes until vegetables begin to soften and onions turn translucent.
02 - Stir in diced potatoes, red bell pepper, and minced garlic. Continue cooking for 3 minutes, stirring occasionally to prevent garlic from burning.
03 - Add zucchini, both cans of drained beans, diced tomatoes with their juice, vegetable broth, dried thyme, oregano, smoked paprika, bay leaf, salt, and pepper. Stir well to combine all ingredients.
04 - Bring mixture to a boil, then reduce heat to low. Cover pot and simmer for 25 minutes until potatoes and vegetables are tender when pierced with a fork.
05 - Stir in chopped kale or spinach. Continue simmering uncovered for 5 minutes until greens are wilted and incorporated.
06 - Remove and discard bay leaf. Taste soup and adjust seasoning with additional salt, pepper, or lemon juice as desired. Ladle into bowls and garnish with fresh parsley.
# Expert Tips:
01 -
- Its one of those rare soups that actually tastes better the next day when all the vegetables have had time to become friends
- You can use whatever vegetables you have on hand because the beans and smoked paprika do all the heavy lifting for flavor
02 -
- Dont rush the initial vegetable sauté because those softened aromatics are what give the soup depth
- Let the soup cool completely before refrigerating it because the flavors need time to settle and marry
03 -
- Add a Parmesan rind to the simmering pot if you eat dairy, it adds incredible umami depth
- A pinch of red pepper flakes transforms this from comfort food to something with a little more personality