Bean Vegetable Soup (Recipe)

March 22, 2022

Bean Vegetable Soup (Recipe)


✅ 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


1️⃣ 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.

2️⃣ Heat olive oil in a large pot. Sauté onion and garlic for 5-6 minutes, or until translucent and slightly softened, stirring frequently.

3️⃣ Add carrots, celery and sweet potato. Continue cooking for 6-7 minutes.

4️⃣ 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.

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


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

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