Tasty Bean Soup
Warm, hearty, and packed with flavor, this Tasty Bean Soup is a comforting one-pot meal that’s as nutritious as it is delicious. Loaded with a medley of tender white beans, kidney beans, and vibrant vegetables like carrots, celery, and spinach, this wholesome soup is infused with rich, earthy notes of thyme, oregano, and smoked paprika. A splash of lemon juice and a sprinkle of fresh parsley add a bright, zesty finish, while the optional side of crusty bread makes it the perfect pairing for dipping. Ready in just an hour, this easy bean soup recipe is ideal for cozy weeknight dinners or meal prepping for the week. Naturally vegan, high in fiber, and brimming with hearty goodness, this dish is sure to become a new family favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 medium, diced carrot
- 2 diced celery stalk
- 3 cloves, minced garlic
- 6 cups vegetable stock
- 1 14.5-ounce can diced tomatoes
- 2 15-ounce cans, drained and rinsed white beans (cannellini or great northern)
- 1 15-ounce can, drained and rinsed kidney beans
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 leaf bay leaf
- 1 teaspoon, or to taste salt
- 0.5 teaspoon, or to taste black pepper
- 2 cups baby spinach
- 2 tablespoons, chopped (optional) fresh parsley
- 1 tablespoon (optional, for added brightness) lemon juice
- 4 slices (optional, for serving) crusty bread
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Pour in the vegetable stock and add the diced tomatoes (with their juice), white beans, and kidney beans.
Stir in the dried thyme, oregano, smoked paprika, bay leaf, salt, and black pepper. Bring the soup to a gentle boil over medium-high heat.
Reduce the heat to low, cover the pot, and let the soup simmer for 30 minutes, stirring occasionally to prevent sticking.
After 30 minutes, stir in the baby spinach and let it wilt for 2-3 minutes.
Taste the soup and adjust seasoning with additional salt or pepper, if needed.
Remove the bay leaf before serving. If desired, garnish with fresh parsley and a drizzle of lemon juice for added brightness.
Serve hot with crusty bread on the side for dipping.
Nutrition Facts
Calories |
399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.7 g | 11% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1255 mg | 55% | |
| Total Carbohydrate | 66.5 g | 24% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 9.7 g | ||
| Protein | 17.8 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1336 mg | 28% | |
*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.
