Vegetable Bean Soup
Vegetable Bean Soup with artichokes and baby greens checks all the boxes! It's wholesome, nourishing, rustic yet elegant, light yet filling, and totally satisfying. Pantry staples like canned beans make it easy!
Servings: 6
Ingredients
- 3 tablespoons olive oil
- 1 large onion finely chopped
- 2 large carrots finely chopped
- 3 stalks celery finely chopped
- 4 cloves garlic minced
- 8 cups vegetable broth or chicken broth (or as needed)
- 1 can (14.5-ounce) petite diced tomatoes diced tomatoes, diced tomatoes with Italian herbs, or fire-roasted diced tomatoes, undrained
- 1 tablespoon Italian seasoning
- 2 teaspoons dried basil
- 1 teaspoon crushed red pepper flakes or to taste and tolerance
- 2 cans (15-ounce) cannellini beans or other white beans such as Great Northern, drained and rinsed
- 1 can (14-ounce) quartered artichoke hearts drained and coarsely chopped
- 2 containers (each 5-ounce) baby greens such as spinach, kale or a combination
- Chopped fresh parsley optional
- Salt and freshly ground black pepper to taste
- Freshly grated Parmesan cheese optional
Instructions
- Heat oil in a Dutch oven or soup pot over medium-high heat.
- Add the onion, carrots, and celery. Reduce heat to medium-low and cook for 8-10 minutes or until vegetables are softened, stirring frequently.
- Stir in garlic, Italian seasoning, dried basil, and red pepper flakes. Cook for 15 seconds or until the garlic is fragrant.
- Add broth, tomatoes, artichokes and beans. Bring to a boil, reduce heat to medium-low and simmer uncovered 5-10 minutes or until vegetables are very tender.
- Stir in baby greens and salt and black pepper, to taste. Simmer gently until heated through and greens are wilted.
- Add parsley. Serve topped with Parmesan cheese.
Notes
SUBSTITUTIONS:
- Not a bean fan? Use lentils or small pasta such as ditalini or orzo.
- If you’re not an artichoke fan, use green beans or zucchini.
- Baby kale will also work, and for a peppery kick, baby arugula.
- Can be made 1-2 days ahead of time and refrigerated.
- Reheat on the stovetop or in the microwave. If you plan to refrigerate and reheat later, I suggest leaving the spinach or other greens out. Then, reheat the soup to a good simmer and add the spinach. It doesn't take long for the spinach to turn a funky green. If the color doesn't matter to you, add it before refrigerating.
- Place in airtight containers in the desired amounts. Freeze for 2-3 months.
- Thaw in the refrigerator, microwave, or slowly in a saucepan on the stovetop. Reheat on the stovetop or microwave until hot.
Nutrition
Serving: 1 | Calories: 307kcal | Carbohydrates: 8g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1188mg | Potassium: 442mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4223IU | Vitamin C: 27mg | Calcium: 59mg | Iron: 1mg