Bean Vegetable Soup (Recipe)

March 22, 2022

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Bean Vegetable Soup (Recipe)

Ingredients

1 ½ cups dried beans (we used ½ cup each of cannellini, garbanzo and kidney beans)

2 tbsp extra virgin olive oil (I use Kasandrinos *free bottle*)

1 large yellow onion, diced

1 tbsp garlic, minced

1 cup diced carrot

1 cup diced celery

1 cup diced sweet potato

6 cups vegetable broth

1 14 oz can diced fire roasted tomatoes

1 ½ tbsp red wine vinegar

2 bay leaves

1 tbsp Italian seasoning blend

1 ¼-1 ½ teaspoon fine grain kosher salt

¼-½ teaspoon red pepper flakes

3 cups baby spinach or kale

¼ cup fresh chopped parsley

Instructions

Rinse dried beans well. In a large pot, cover beans with water (3 + inches above beans) and add a pinch of salt. Bring to a boil for 2-3 minutes. Remove from heat, cover and let soak for 1.5 hours. Drain and rinse.

Heat olive oil in a large pot. Sauté onion and garlic for 5-6 minutes, or until translucent and slightly softened, stirring frequently.

Add carrots, celery and sweet potato. Continue cooking for 6-7 minutes.

Add soaked beans, broth, tomatoes, red wine vinegar, bay leaves, Italian seasoning, salt and red pepper flakes. Bring to a boil, then reduce heat to low and simmer for 40-45 minutes, until the beans are tender.

Stir in kale/spinach and parsley 5 minutes before serving.

Enjoy!!!

Servings : 4
Ready in : 60 Minutes
Course : Dinner, Lunch, Main Dish
Recipe Type : Italian, Mediterranean
Calories: 142kcal

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