Name: Vegetable and Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, diced; 2 carrots, diced; 2 celery stalks, diced; 3 garlic cloves, minced; 2 medium russet potatoes, peeled and diced; 6 cups vegetable broth; 2 (15-ounce) cans cannellini beans, drained and rinsed; 1 (14-ounce) can diced tomatoes, with juice; 1 teaspoon fresh rosemary, minced (or 1/2 teaspoon dried); 1 teaspoon fresh thyme, minced (or 1/2 teaspoon dried); 1 small Parmesan rind (optional); 4 cups chopped kale (about 1 small bunch); 3/4 teaspoon kosher salt, or to taste; 1/2 teaspoon black pepper, or to taste; 1/4 teaspoon crushed red pepper flakes (optional); 1 tablespoon fresh lemon juice; 2 tablespoons chopped fresh parsley; Freshly grated Parmesan cheese, for serving (optional)

Description

A hearty vegetable and bean soup that’s both comforting and nutritious.

Ingredients

Scale

2 tablespoons olive oil
1 medium yellow onion, diced
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
2 medium russet potatoes, peeled and diced
6 cups vegetable broth
2 (15-ounce) cans cannellini beans, drained and rinsed
1 (14-ounce) can diced tomatoes, with juice
1 teaspoon fresh rosemary, minced (or 1/2 teaspoon dried)
1 teaspoon fresh thyme, minced (or 1/2 teaspoon dried)
1 small Parmesan rind (optional)
4 cups chopped kale (about 1 small bunch)
3/4 teaspoon kosher salt, or to taste
1/2 teaspoon black pepper, or to taste
1/4 teaspoon crushed red pepper flakes (optional)
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley
Freshly grated Parmesan cheese, for serving (optional)

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Instructions

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for about 5 minutes until softened.
Stir in garlic and potatoes. Cook for 1–2 minutes until fragrant.
Pour in vegetable broth, diced tomatoes (with juice), cannellini beans, rosemary, thyme, and Parmesan rind (if using). Stir well and bring to a gentle boil.
Reduce heat and simmer uncovered for 18–20 minutes, until potatoes are just tender.
Remove Parmesan rind. Add kale and simmer for 3–4 minutes until wilted.
Season with salt, pepper, and red pepper flakes (if using). Turn off heat.
Stir in lemon juice and parsley. Taste and adjust seasoning as needed.
Serve hot, topped with fresh Parmesan if desired.

Notes

This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
It also freezes well; store in airtight containers for up to 3 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 250
Sugar: 3g
Sodium: 500mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 10g
Protein: 12g
Cholesterol: 0mg