Description
This easy vegetable and bean soup is a hearty, nutritious, and flavorful meal perfect for any day. Packed with a variety of vegetables, white and red kidney beans, and seasoned with Italian herbs, this soup combines wholesome ingredients to create a comforting dish that’s both satisfying and healthy. Ideal for vegetarians and anyone seeking a warm, vegetable-rich soup with minimal preparation time.
Ingredients
Scale
Vegetables
- 2 large carrots (chopped)
- 3 sticks celery (chopped)
- 1/2 medium onion (chopped)
- 2 medium potatoes (diced, peel if you wish)
- 2 small turnips (peeled & diced)
- 1 small bunch kale (torn into small pieces, remove tough stems)
- 1 cup frozen peas (optional)
- 3 cloves garlic (minced)
Other Ingredients
- 1 tablespoon olive oil
- 1 tablespoon flour
- 1 (14 ounce) can diced tomatoes (with juices)
- 4 cups vegetable broth
- 1 cup water
- 1 (15 ounce) can white beans (drained)
- 1 (15 ounce) can red kidney beans (drained)
- 1/2 teaspoon Italian seasoning (or to taste)
- Salt & pepper (to taste)
Instructions
- Prepare Aromatics and Vegetables: Prep your carrots, celery, and onion by chopping them finely. Heat olive oil in a large pot over medium-high heat, then add the chopped vegetables. Sauté for 7-10 minutes while stirring often, until they are softened and fragrant.
- Prepare Root Vegetables: While the aromatics cook, peel and dice the potatoes and turnips into bite-sized pieces.
- Add Garlic and Flour: Stir in the minced garlic and flour to the sautéed vegetables, cooking for about 30 seconds. This will help thicken the soup slightly.
- Add Liquids and Simmer: Pour in the diced tomatoes with their juices, vegetable broth, and water. Add the diced potatoes, turnips, drained white beans, red kidney beans, and Italian seasoning. Turn the heat to high to bring the mixture to a gentle boil. Cover the pot with the lid slightly ajar, reduce to medium or medium-low heat, and simmer for about 20 minutes, or until the vegetables are tender. You can simmer longer for richer flavor or to achieve a softer texture for the vegetables.
- Add Greens and Final Cooking: Stir in the torn kale and frozen peas (if using). Cook the soup for another 10 minutes to let the kale soften and peas heat through. Adjust seasoning with salt and pepper as needed before serving.
Notes
- Feel free to substitute the kale with spinach or Swiss chard depending on availability.
- The soup can be made ahead and stored in the refrigerator for up to 3 days; flavors deepen when reheated.
- For a gluten-free version, use a gluten-free flour or omit the flour entirely to thicken the soup with pureed beans or additional vegetables.
- Add more vegetable broth or water if you prefer a thinner consistency.
- You can customize the beans; chickpeas or cannellini beans work well as substitutes.
