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Vegetable Bean Soup Recipe

American · Soup · 55 min total

A hearty and nutritious soup packed with vegetables and beans, perfect for a comforting meal.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 (14.5 oz) can diced tomatoes
• 4 cups vegetable broth
• 2 (15 oz) cans cannellini beans, drained and rinsed
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 zucchini, diced
• Salt and black pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes.
2. Add garlic, thyme, and oregano; cook for 1 minute until fragrant.
3. Stir in diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Add cannellini beans, green beans, and zucchini. Simmer for another 15 minutes until vegetables are tender.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

Tips

• For a thicker soup, mash some of the beans before adding.
• This soup keeps well in the refrigerator for up to 5 days.
• Feel free to add other vegetables like spinach or kale.

More about Vegetable Bean Soup →

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