Name: Hearty Vegetable Bean Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 medium sweet yellow onion (diced); 3 medium whole carrots (peeled and diced); 2 stalks celery (diced); 1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon table salt); 4 cloves garlic (minced); 1/2 teaspoon dry rosemary; 1/2 teaspoon dry thyme; 1/2 teaspoon dry oregano; 4 cups vegetable broth; 2 tablespoons nutritional yeast (optional, adds body); 1/2 teaspoon paprika; 2 15 ounce cans great northern beans (drained and rinsed); 2 cups roughly chopped kale (more to taste); 1 small lemon (juiced and zested); freshly ground black pepper (to taste); crusty bread, grated Parmesan (for serving)

Description

A comforting and nutritious vegetable bean soup, perfect for cooling evenings.

Ingredients

Scale

1 tablespoon olive oil
1 medium sweet yellow onion (diced)
3 medium whole carrots (peeled and diced)
2 stalks celery (diced)
1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon table salt)
4 cloves garlic (minced)
1/2 teaspoon dry rosemary
1/2 teaspoon dry thyme
1/2 teaspoon dry oregano
4 cups vegetable broth
2 tablespoons nutritional yeast (optional, adds body)
1/2 teaspoon paprika
2 15 ounce cans great northern beans (drained and rinsed)
2 cups roughly chopped kale (more to taste)
1 small lemon (juiced and zested)
freshly ground black pepper (to taste)
crusty bread, grated Parmesan (for serving)

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Instructions

Heat a 4-quart Dutch oven or pot over medium heat. Drizzle with olive oil.
Once hot, add the diced onion, carrots, celery, and salt. Sauté until golden, about 8 minutes.
Stir in the garlic, rosemary, thyme, and oregano, cooking for another 1-2 minutes, until the garlic is aromatic.
Stir in the vegetable broth, nutritional yeast, paprika, and drained beans. Bring to a boil, then reduce to a simmer. Simmer, uncovered, for at least 10 minutes. You can simmer for up to an hour, adding extra broth as needed.
Stir in the chopped kale, lemon juice (about 2 tablespoons), and lemon zest. Season with freshly ground black pepper to taste. Stir to wilt the kale. Taste for seasonings and adjust as needed.
Optionally, immersion blend the soup to thicken it. You can also transfer 2 cups of the soup to a blender and pulse it to break down, then return to the soup pot.

Notes

See note #1 for rosemary substitution options.
See note #2 for vegetable broth alternatives.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 200
Sugar: 3g
Sodium: 650mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 8g
Protein: 10g
Cholesterol: 0mg