Hearty Bean Soup
Hearty Bean Soup
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 14.5-ounce can canned diced tomatoes, undrained
- 6 cups vegetable broth
- 1 15-ounce can canned cannellini beans, rinsed and drained
- 1 15-ounce can canned kidney beans, rinsed and drained
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 2 cups fresh spinach, packed
- 1 1/2 cups shredded cooked chicken, optional
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion, diced carrots, and diced celery. Sauté for 5-7 minutes, or until the vegetables begin to soften.
⏱️ 7 min
- 2
Add the minced garlic to the pot and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 3
Stir in the undrained canned diced tomatoes, vegetable broth, rinsed and drained cannellini beans, and rinsed and drained kidney beans.
⏱️ 2 min - 4
Add the dried oregano, dried thyme, bay leaf, salt, and black pepper. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 30 minutes, allowing the flavors to meld.
⏱️ 30 min
- 5
Remove the bay leaf from the soup. Stir in the fresh spinach and the shredded cooked chicken (if using). Cook for an additional 3-5 minutes, or until the spinach has wilted and the chicken is heated through.
⏱️ 5 min
- 6
Taste and adjust seasoning as needed. Ladle the hot soup into bowls and garnish with fresh chopped parsley before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Bean Soup
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 14.5-ounce can canned diced tomatoes, undrained
- 6 cups vegetable broth
- 1 15-ounce can canned cannellini beans, rinsed and drained
- 1 15-ounce can canned kidney beans, rinsed and drained
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 2 cups fresh spinach, packed
- 1 1/2 cups shredded cooked chicken, optional
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion, diced carrots, and diced celery. Sauté for 5-7 minutes, or until the vegetables begin to soften.
⏱️ 7 min - 2
Add the minced garlic to the pot and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 3
Stir in the undrained canned diced tomatoes, vegetable broth, rinsed and drained cannellini beans, and rinsed and drained kidney beans.
⏱️ 2 min - 4
Add the dried oregano, dried thyme, bay leaf, salt, and black pepper. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 30 minutes, allowing the flavors to meld.
⏱️ 30 min - 5
Remove the bay leaf from the soup. Stir in the fresh spinach and the shredded cooked chicken (if using). Cook for an additional 3-5 minutes, or until the spinach has wilted and the chicken is heated through.
⏱️ 5 min - 6
Taste and adjust seasoning as needed. Ladle the hot soup into bowls and garnish with fresh chopped parsley before serving.
⏱️ 3 min