Go Back
–+ servings
hearty vegetable bean soup

Vegetable Bean Soup

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour
Course Main
Cuisine American
Servings 6 servings

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

For an enhanced flavor, consider adding a Parmesan rind while the soup simmers and removing it before serving. You can also adjust the seasoning to taste or add a touch of heat with a pinch of red pepper flakes. This soup is versatile and can be customized by incorporating other vegetables you have on hand or by using a mix of your favorite beans.
Tried this recipe?Let us know how it was!