Vegetable-Bean Soup

(102)
Prep Time:
25 mins
Total Time:
50 mins
Servings:
4

Our vegetarian bean soup is made with ingredients you probably already have in your kitchen, including carrots, onions, celery, and garlic, canned beans, and canned tomatoes. The hearty dish makes a great dinner and requires just 25 minutes of prep; then, the soup simmers on the stovetop until the vegetables are tender. If you omit the parmesan for serving, this soup is also vegan.

Ingredients

  • 2 tablespoons extra-virgin olive oil

  • 2 medium carrots, diced small

  • 2 celery stalks, diced small

  • 1 medium yellow onion, diced small

  • 3 garlic cloves, minced

  • 1 teaspoon dried thyme

  • Coarse salt and ground pepper

  • 2 cans (15.5 ounces each) cannellini beans, rinsed and drained

  • 1 can (28 ounces) diced tomatoes

  • 4 cups low-sodium vegetable broth

  • ¼ cup chopped fresh parsley

  • Grated Parmesan, for serving

Directions

  1. In a large pot, heat oil over medium-high. Add carrots, celery, and onion and cook until onion is translucent, about 6 minutes. Add garlic and thyme and season with salt and pepper; cook until fragrant, about 3 minutes. Add beans, tomatoes, broth, and parsley and bring to a boil. Reduce heat and simmer until vegetables are tender, 25 to 30 minutes. Season to taste with salt and pepper. Divide soup among four bowls and serve with Parmesan.

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    Romulo Yanes
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