Hearty Vegetable and Bean Soup (Printable)

A comforting bowl filled with tender vegetables, protein-rich beans, and aromatic herbs simmered in flavorful vegetable broth.

# 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 Garnishes

19 - 2 tablespoons chopped fresh parsley
20 - 1 tablespoon lemon juice

# How to Make It:

01 - Heat olive oil in a large soup pot over medium heat. Add diced onion, sliced carrots, and celery. Cook for 5 minutes, stirring occasionally, 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 frequently to prevent garlic from burning, until fragrant.
03 - Add diced zucchini, both cans of drained beans, diced tomatoes with their juice, vegetable broth, dried thyme, oregano, smoked paprika, bay leaf, salt, and pepper. Stir thoroughly to incorporate all ingredients.
04 - Bring mixture to a rolling boil over high heat. Immediately reduce heat to low, cover with a tight-fitting lid, and simmer for 25 minutes until potatoes and carrots are fork-tender.
05 - Stir in chopped kale or spinach. Continue simmering uncovered for 5 minutes until greens are completely wilted and incorporated into the soup.
06 - Remove and discard bay leaf. Taste soup and adjust seasoning with additional salt and pepper as needed. Stir in lemon juice for brightness if desired.
07 - Ladle hot soup into serving bowls. Garnish with chopped fresh parsley and serve immediately while hot.

# Expert Tips:

01 -
  • It transforms humble vegetables into something deeply satisfying and restorative
  • The house smells incredible while it simmers, making any gray day feel cozier
  • You can easily swap ingredients based on what's in your fridge or what's on sale
02 -
  • This soup tastes even better the next day, so make a big batch and refrigerate overnight if you can
  • If you add a Parmesan rind during simmering, it adds incredible umami but remember to remove it before serving
  • The potatoes will continue to absorb liquid as it sits, so you might need to add more broth when reheating leftovers
03 -
  • Dice all your vegetables roughly the same size so they cook evenly and look beautiful in the bowl
  • Wait until the very end to add salt if you're using canned beans and broth, which can already be quite salty
  • A splash of vinegar or lemon juice right before serving brightens all the flavors and makes the soup taste more complex

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