Hearty Vegetable and Bean Soup (Print Version)

Nutrient-packed soup with vegetables, beans, and aromatic herbs perfect for wholesome meals.

# What You'll 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 Steps:

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 -
  • It transforms humble vegetables into something that tastes like it simmered all day even though it takes under an hour
  • The house smells incredible while it cooks like someone who actually knows what theyre doing has been in your kitchen
02 -
  • I once forgot to rinse the beans and ended up with weirdly cloudy broth that nobody wanted to eat
  • The soup tastes even better the next day so consider making a double batch if you have the pot space
03 -
  • If the soup seems too thick after refrigerating, add a splash of broth when reheating instead of water
  • A piece of crusty bread rubbed with raw garlic and placed in the bottom of each bowl is a game changer

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