Great Bean Soup
Warm, hearty, and brimming with wholesome ingredients, Great Bean Soup is the ultimate comforting dish that’s perfect for any season. This flavorful one-pot recipe combines creamy cannellini beans, robust kidney beans, and tender vegetables like carrots and celery, all cooked in a savory vegetable broth infused with aromatic herbs like thyme, oregano, and smoked paprika. A touch of baby spinach adds a fresh, vibrant twist, while a garnish of parsley elevates every spoonful with a burst of color. With its simple preparation, healthy plant-based ingredients, and rich depth of flavor, this soup is an ideal choice for weeknight dinners or meal prepping. Ready in under an hour and packed with fiber and nutrients, Great Bean Soup is satisfying, nourishing, and guaranteed to become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 3 stalks celery stalks, diced
- 3 medium carrots, peeled and diced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 leaf bay leaf
- 1 14-ounce can canned diced tomatoes (with juice)
- 1 15-ounce can canned cannellini beans (drained and rinsed)
- 1 15-ounce can canned kidney beans (drained and rinsed)
- 6 cups low-sodium vegetable broth
- 4 cups baby spinach
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook until softened and translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced celery and carrots to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.
Sprinkle in the thyme, oregano, smoked paprika, and add the bay leaf. Stir to coat the vegetables in the spices.
Pour in the canned diced tomatoes, along with their juice, and stir well.
Add the drained and rinsed cannellini beans and kidney beans to the pot.
Pour in the vegetable broth and stir to combine the ingredients.
Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for 25 minutes.
Remove the lid and stir in the baby spinach. Cook for an additional 5 minutes until the spinach is wilted.
Season the soup with salt and black pepper to taste.
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with freshly chopped parsley, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
1331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4962 mg | 216% | |
| Total Carbohydrate | 207.3 g | 75% | |
| Dietary Fiber | 57.8 g | 206% | |
| Total Sugars | 34.5 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 747 mg | 57% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 5816 mg | 124% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
