This hearty White Bean and Vegetable Soup is a comforting and nutritious dish, perfect for cozy nights or a light, healthy lunch. Packed with protein-rich white beans and a variety of fresh vegetables, this soup is both satisfying and full of flavor. The blend of aromatic herbs and spices creates a savory broth, while the tender beans and vegetables add texture and substance. It’s an easy, one-pot recipe that can be customized with whatever veggies you have on hand. Serve with crusty bread for a complete meal that will warm you from the inside out.
Ingredients:
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 zucchini, diced
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- Salt and pepper, to taste
- 2 cups chopped kale or spinach (optional)
- 1 tbsp fresh lemon juice
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté for 5-7 minutes, until softened.
- Stir in the garlic and zucchini, cooking for another 2 minutes until fragrant.
- Add the white beans, diced tomatoes, vegetable broth, thyme, oregano, and bay leaf. Stir to combine.
- Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes, until the vegetables are tender.
- Season the soup with salt and pepper to taste. If using, stir in the kale or spinach and let it wilt for about 2-3 minutes.
- Remove the bay leaf and stir in the lemon juice for a bright, fresh finish.
- Serve hot with crusty bread on the side.
This White Bean and Vegetable Soup is perfect for meal prep and tastes even better the next day!
