Vegetable Bean Soup
Similar to a minestrone, this vegetable bean soup is hearty and comforting, protein-rich, and packed with fiber. It’s also endlessly versatile, you can swap in the vegetables you have and use whatever canned beans are in your pantry.
Ingredients
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2 tablespoons extra-virgin olive oil
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2 medium carrots, diced small
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2 celery stalks, diced small
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1 medium yellow onion, diced small
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3 garlic cloves, minced
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1 teaspoon dried thyme
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Coarse salt and ground pepper
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2 cans (15.5 ounces each) cannellini beans, rinsed and drained
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1 can (28 ounces) diced tomatoes
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4 cups low-sodium vegetable broth
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¼ cup chopped fresh parsley
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Grated Parmesan, for serving
Instructions
Cook vegetables:
In a large pot, heat oil over medium-high. Add carrots, celery, and onion and cook until onion is translucent, about 6 minutes.
Add spices and cook:
Add garlic and thyme and season with salt and pepper; cook until fragrant, about 3 minutes.
Add beans, tomatoes, and broth and simmer:
Add beans, tomatoes, broth, and parsley and bring to a boil. Reduce heat and simmer until vegetables are tender, 25 to 30 minutes.
Serve soup:
Season to taste with salt and pepper. Divide soup among four bowls and serve with Parmesan.
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