Description
A comforting and nutritious soup made with seasonal vegetables, beans, and herbs, perfect for warming up on chilly days.
Ingredients
Scale
- 2 tablespoons olive oil or neutral oil
- 1 large yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika (or regular)
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1 bay leaf
- 1 can (15 oz) diced tomatoes, undrained
- 1 can (15 oz) cannellini or navy beans, drained and rinsed
- 6 cups low-sodium vegetable or chicken broth
- 2 cups chopped hearty greens (kale, chard, or spinach)
- Salt and black pepper to taste
- 1 tablespoon lemon juice or red wine vinegar to finish
- Optional: 1 cup cooked pasta or rice
Instructions
- Heat the oil in a large heavy pot over medium heat, then add the onion and a pinch of salt; cook until translucent, about 5 minutes.
- Add the carrots and celery and cook 3–4 minutes until they begin to soften; add garlic in the last 30 seconds.
- Stir in smoked paprika, thyme, and bay leaf, coating the vegetables; let the spices bloom for 30 seconds.
- Pour in the diced tomatoes and broth, scraping up any browned bits, and bring to a simmer.
- Add the beans, reduce heat, and simmer gently for 15–20 minutes.
- Stir in the greens and cooked pasta or rice if using; simmer 2–3 minutes until greens are bright and tender.
- Remove the bay leaf, season with salt and pepper, and finish with lemon juice or vinegar.
- Ladle into bowls and garnish as desired.
Notes
For a heartier meal, stir in cooked pasta or rice before serving. Store leftovers in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg