Description
A comforting and nutritious soup featuring a mix of cannellini, garbanzo, and kidney beans for a hearty meal.
Ingredients
Scale
- 1 1/2 cups dried beans (cannellini, garbanzo, kidney)
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 1 tbsp garlic, minced
- 1 cup diced carrot
- 1 cup diced celery
- 1 cup diced sweet potato
- 6 cups vegetable broth
- 1 (14 oz) can diced fire roasted tomatoes
- 1 1/2 tbsp red wine vinegar
- 2 bay leaves
- 1 tbsp Italian seasoning blend
- 1 1/4 to 1 1/2 tsp fine grain kosher salt
- 1/4 to 1/2 tsp red pepper flakes
- 3 cups baby spinach or kale
- 1/4 cup fresh chopped parsley
Instructions
- Rinse dried beans well. In a large pot, cover beans with water (3 or more inches above beans) and add a pinch of salt. Bring to a boil for 2-3 minutes. Remove from heat, cover and let soak for 1.5 hours. Drain and rinse.
- Heat olive oil in a large pot. Sauté onion and garlic for 5-6 minutes, or until translucent and slightly softened, stirring frequently.
- Add carrots, celery, and sweet potato. Continue cooking for 6-7 minutes.
- Add soaked beans, broth, tomatoes, red wine vinegar, bay leaves, Italian seasoning, salt, and red pepper flakes. Bring to a boil, then reduce heat to low and simmer for 40-45 minutes, until the beans are tender.
- Stir in kale or spinach and parsley 5 minutes before serving.
Notes
Adjust seasoning as necessary, especially if using canned beans. For a creamier texture, purée a portion of the soup and mix back in.
- Prep Time: 90 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 - 2 cups
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg