Picture a steaming bowl of vegetable bean soup, its inviting aroma filling your kitchen with warmth and comfort.
There’s something about the simplicity of this dish that makes it a cozy favorite for any day.
As the vibrant vegetables and hearty beans simmer together, they transform into a delicious medley of flavors and textures.
Let’s bring this delightful soup to life and savor its hearty goodness.
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 cutting board
- 1 chef’s knife
- 1 ladle
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 stalks celery, sliced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 4 cups vegetable broth
- 1 can (15 ounces) diced tomatoes
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 2 cups spinach leaves, chopped
- 2 tablespoons lemon juice
- 1 tablespoon fresh parsley, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking Vegetable Bean Soup, follow this timeline:
- Reading and Preparation (5 minutes)
- Read through the entire recipe and gather all the necessary ingredients and equipment.
- Prep Time (15 minutes)
- Dice the onion and mince the garlic.
- Slice the carrots and celery.
- Dice the red bell pepper and zucchini.
- Chop the spinach leaves and fresh parsley.
- Drain and rinse the kidney beans and cannellini beans.
- Cooking Time (40 minutes total)
- Start Cooking (Total: 15 minutes)
- Heat olive oil in a large pot over medium heat (1 minute).
- Add the diced onion and minced garlic to the pot and sauté until the onion is translucent (about 4 minutes).
- Stir in the sliced carrots, celery, and diced red bell pepper. Cook for 5 minutes.
- Add the diced zucchini, stirring occasionally until the vegetables are tender (5 minutes).
- Add Seasoning and Liquids (Total: 5 minutes)
- Season with dried thyme, oregano, black pepper, and salt (1 minute).
- Pour in the vegetable broth and diced tomatoes, stirring to combine (4 minutes).
- Simmer and Add Beans (Total: 25 minutes)
- Bring the mixture to a boil, then reduce the heat to a simmer (5 minutes).
- Add the kidney beans and cannellini beans to the pot (1 minute).
- Simmer the soup for 20-25 minutes until flavors meld together (20-25 minutes).
- Finishing Touches (5 minutes)
- Stir in the chopped spinach, cooking until wilted (about 2 minutes).
- Add lemon juice and chopped parsley just before serving (1 minute).
- Resting Time (5 minutes)
- Allow the soup to rest for 5 minutes before enjoying.
Feel free to adjust the timeline as needed to suit your pace and kitchen setup.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion and minced garlic, sauté until onion is translucent.
Stir in sliced carrots, celery, and diced red bell pepper, cooking for 5 minutes.
Add diced zucchini, stirring occasionally until vegetables are tender.
Season with dried thyme, oregano, black pepper, and salt.
Pour in vegetable broth and diced tomatoes, stirring to combine.
Bring the mixture to a boil, then reduce heat to simmer.
Add kidney beans and cannellini beans to the pot.
Simmer soup for 20-25 minutes until flavors meld together.
Stir in chopped spinach, cooking until wilted.
Add lemon juice and chopped parsley just before serving.
Allow soup to rest for 5 minutes before enjoying.
Serving Tips
- Crusty Bread: Pair the soup with a slice of crusty bread to soak up the flavorful broth.
- Grated Parmesan Cheese: Sprinkle some grated Parmesan on top for an extra savory touch.
- Side Salad: Serve with a fresh green salad to add a crisp contrast to the warm soup.
- Toasted Garlic Bread: Enjoy with toasted garlic bread for a delightful crunch and garlic flavor.
- Avocado Slices: Add avocado slices for a creamy texture and a hint of richness.
Storage
Store leftover vegetable bean soup in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze in individual portions for up to 3 months.
Freezing
To freeze Vegetable Bean Soup, let it cool completely.
Portion into airtight containers and label with the date.
Freeze for up to 3 months.
Thaw in the refrigerator before reheating.
Reheating
To reheat Vegetable Bean Soup, gently warm it on the stovetop over low heat.
Stir occasionally.
Alternatively, use a microwave-safe bowl, covering it loosely.
Heat in 1-minute intervals until hot.
Final Thoughts
Vegetable bean soup is a hearty and nutritious dish that’s perfect for any occasion.
It’s easy to prepare and can be customized with your favorite vegetables and beans.
The combination of flavors from the vegetables, herbs, and lemon juice creates a delicious and satisfying meal.
This soup isn’t only healthy but also versatile, allowing you to experiment with different ingredients based on what you have available.
Whether you’re looking for a comforting dish to warm you up on a cold day or a light meal to enjoy with family and friends, vegetable bean soup is an excellent choice.
Remember to allow the soup to rest for a few minutes before serving to let the flavors meld together even more.
Enjoy your homemade vegetable bean soup, and feel free to share it with loved ones.
Frequently Asked Questions
Can I Use Fresh Tomatoes Instead of Canned?
You can substitute fresh tomatoes for canned by using about 2 cups of chopped fresh tomatoes. Make sure they’re ripe for best flavor. Simmer them longer to soften and release juices, maintaining the soup’s intended consistency and taste.
What’s a Good Substitute for Zucchini?
You can replace zucchini with equal parts yellow squash or eggplant, ensuring a similar texture and moisture level. Dice them into 1/2-inch cubes for even cooking. Adjust seasoning to taste, as these substitutes have distinct flavors.
Is This Soup Gluten-Free?
Yes, this soup’s gluten-free, as it solely uses vegetables, beans, and broth, with no gluten-containing ingredients. Confirm your vegetable broth is certified gluten-free, as some brands may contain gluten. Customize with additional gluten-free seasonings.
How Can I Make This Soup Spicier?
You can enhance the soup’s spiciness by adding 1/4 teaspoon cayenne pepper or 1/2 teaspoon red pepper flakes. Incorporate them during step 5 with the other seasonings. For extra heat, include diced jalapeño or serrano peppers.
Can I Use Chicken Broth Instead of Vegetable Broth?
Yes, substitute chicken broth for vegetable broth. Maintain the 4 cups measurement. The chicken broth will impart a richer, savory depth to your soup, enhancing overall flavor. Adjust seasoning, as chicken broth may be saltier.
Vegetable Bean Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Cutting board
- 1 Chef's knife
- 1 Ladle
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 2 cloves garlic minced
- 2 carrots sliced
- 2 stalks celery sliced
- 1 red bell pepper diced
- 1 zucchini diced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 can kidney beans drained and rinsed
- 1 can cannellini beans drained and rinsed
- 2 cups spinach leaves chopped
- 2 tablespoons lemon juice
- 1 tablespoon fresh parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and minced garlic, sauté until onion is translucent.
- Stir in sliced carrots, celery, and diced red bell pepper, cooking for 5 minutes.
- Add diced zucchini, stirring occasionally until vegetables are tender.
- Season with dried thyme, oregano, black pepper, and salt.
- Pour in vegetable broth and diced tomatoes, stirring to combine.
- Bring the mixture to a boil, then reduce heat to simmer.
- Add kidney beans and cannellini beans to the pot.
- Simmer soup for 20-25 minutes until flavors meld together.
- Stir in chopped spinach, cooking until wilted.
- Add lemon juice and chopped parsley just before serving.
- Allow soup to rest for 5 minutes before enjoying.
Notes
