Hearty Vegetable and White Bean Soup

As the seasons change, so too does the bounty of fresh ingredients available at our local markets. The significance of cooking with seasonal produce cannot be overstated; not only does it enhance the flavor and quality of our dishes, but it also supports sustainable practices and local economies. One dish that embodies the essence of seasonal cooking is the Rustic Harvest Vegetable and White Bean Soup. This hearty and comforting soup is perfect for any time of year, providing a warm embrace on chilly evenings and a nourishing option for lighter days.

Hearty Vegetable and White Bean Soup

Warm up your mealtimes with Rustic Harvest Vegetable and White Bean Soup, a delightful blend of seasonal ingredients that nourishes both body and soul. This hearty recipe celebrates fresh vegetables, creamy white beans, and aromatic herbs, providing essential nutrients while supporting local produce. Perfect for any day, it serves as a comforting main dish or a vibrant starter. Discover easy steps for preparation and tips for serving, making each bowl a healthy and satisfying experience. Enjoy the rich flavors and health benefits of this wholesome soup, designed for cozy evenings and light lunches alike.

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Ingredients

2 tablespoons olive oil

1 medium onion, chopped

2 cloves garlic, minced

2 large carrots, diced

2 celery stalks, diced

1 medium zucchini, diced

1 red bell pepper, chopped

1 cup green beans, trimmed and cut into 1-inch pieces

1 cup kale or spinach, roughly chopped

1 (15-ounce) can white beans (such as cannellini or navy), drained and rinsed

4 cups vegetable broth

1 (14.5-ounce) can diced tomatoes, with juices

1 teaspoon dried thyme

1 teaspoon dried oregano

1 bay leaf

Salt and pepper to taste

Juice of 1 lemon (optional, for brightness)

Fresh parsley, chopped (for garnish)

Instructions

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic. Sauté for about 3-5 minutes until the onion is translucent and fragrant.

Add the Vegetables: Stir in the diced carrots and celery, cooking for another 5 minutes until they start to soften. Follow with the zucchini and red bell pepper, stirring occasionally.

Incorporate the Green Beans and Greens: Add the green beans and kale (or spinach) to the pot. Cook for an additional 3-4 minutes until the greens are wilted.

Combine the Remaining Ingredients: Pour in the vegetable broth and add the drained white beans and diced tomatoes with their juices. Stir in the dried thyme, oregano, bay leaf, salt, and pepper. Bring the mixture to a gentle boil.

Simmer the Soup: Once boiling, reduce the heat to low and let the soup simmer uncovered for 25-30 minutes, allowing the flavors to meld and the vegetables to become tender.

Finishing Touches: Remove the bay leaf, taste the soup, and adjust seasoning if necessary. For added brightness, squeeze in the juice of one lemon just before serving.

Serve: Ladle the hearty soup into bowls and garnish with chopped fresh parsley. Enjoy warm with crusty bread or a simple side salad for a delightful meal!

Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 6 servings