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Hearty Vegetable and Bean Soup


Hearty Vegetable and Bean Soup





– 2 tablespoons olive oil
– 1 onion, diced
– 2 carrots, sliced
– 2 celery stalks, sliced
– 3 garlic cloves, minced
– 1 can (14.5 oz) diced tomatoes
– 6 cups vegetable broth
– 1 can (15 oz) white beans, drained and rinsed
– 1 bunch kale, stems removed and leaves chopped
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1 bay leaf
– Optional: crusty bread for serving



1. **Heat the Olive Oil:**
In a large pot, heat the olive oil over medium heat.

2. **Cook the Aromatics:**
Add the diced onion, sliced carrots, and sliced celery. Cook for about 5-7 minutes until the vegetables are tender.

3. **Add the Garlic:**
Stir in the minced garlic and cook for another minute until fragrant.

4. **Add Tomatoes and Broth:**
Pour in the diced tomatoes (with their juice) and the vegetable broth. Stir to combine.


5. **Add Beans and Kale:**
Add the white beans, chopped kale, thyme, oregano, bay leaf, and a generous pinch of salt and pepper.

6. **Simmer the Soup:**
Bring the soup to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the vegetables are tender.

7. **Adjust Seasoning:**
Taste the soup and adjust the seasoning with more salt and pepper if needed.

8. **Serve:**
Remove the bay leaf before serving. Ladle the soup into bowls and serve with crusty bread on the side if desired.

Enjoy your hearty vegetable and bean soup!


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