Hearty Bean & Vegetable Soup
A robust and comforting one-pot soup packed with nutrient-rich beans and a medley of fresh vegetables, perfect for a wholesome and satisfying meal.
For 6 servings
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
Add the minced garlic to the pot and cook for another 1 minute until fragrant, being careful not to burn it.
Stir in the undrained diced tomatoes, rinsed and drained kidney beans, and cannellini beans. Cook for 2-3 minutes, allowing the flavors to meld.
Pour in the vegetable broth, then add the dried thyme and bay leaf. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 20-25 minutes, or until the vegetables are tender and the flavors have deepened.
Remove the bay leaf from the pot. Stir in the fresh spinach and cook for 2-3 minutes, or until wilted.
Season the soup with salt and black pepper to taste. Adjust seasonings as needed.
Ladle the hot soup into bowls. Garnish with fresh chopped parsley before serving.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For a thicker soup, mash about 1/2 cup of the beans against the side of the pot with a spoon before adding the spinach.
- 2Don't skip sautéing the aromatics (onion, carrots, celery, garlic) thoroughly; this step builds the foundational flavor of the soup.
- 3Make a large batch! This soup tastes even better the next day and freezes beautifully for quick future meals.
- 4Serve with a crusty bread or a side salad for a complete meal.
Adapt it for your goals.
Protein Boost
Add cooked shredded chicken, ground turkey, or plant-based sausage during the last 10 minutes of simmering for extra protein.
Spice It UpSpice It Up
Include a pinch of red pepper flakes with the garlic, or a dash of hot sauce at the end for a spicy kick.
Different VeggiesDifferent Veggies
Feel free to swap in other vegetables like diced potatoes, zucchini, green beans, or bell peppers based on what you have on hand. Add heartier vegetables earlier and tender ones later.
Why this is on our healthy list.
Rich in Fiber
Beans and vegetables provide abundant dietary fiber, aiding digestion, promoting satiety, and helping to regulate blood sugar levels.
Nutrient-Dense
Packed with a wide array of vitamins, minerals, and antioxidants from the diverse vegetables, supporting overall health and boosting immunity.
Heart-Healthy
Low in saturated fat and cholesterol, this soup contributes to cardiovascular health and helps manage blood pressure due to its high potassium and fiber content.
Frequently asked questions
Yes, you can. Soak dried beans overnight and cook them according to package directions until tender before adding them to the soup. You'll need about 1 cup of dried beans for every two 15-oz cans.
