Hearty White Bean and Vegetable Soup

This Hearty White Bean and Vegetable Soup is a warming, nutritious dish packed with fiber and flavor. Loaded with white beans, fire-roasted tomatoes, and fresh vegetables, it’s perfect for a cozy, meatless meal. The addition of smoked paprika, thyme, and rosemary gives it a deep, rich taste, while a splash of lemon juice adds brightness. This soup is not only healthy but also easy to prepare, making it ideal for busy weeknights. Serve it with crusty bread for a satisfying and filling meal that everyone will love!

Full Recipe:

Ingredients:

  • Olive Oil: 2 tablespoons
  • Onion: 1 large, diced
  • Carrot: 1 large, diced
  • Celery Stalks: 2, diced
  • Garlic: 3 cloves, minced
  • Fire-Roasted Diced Tomatoes: 1 can (15 oz)
  • White Beans (Cannellini or Great Northern): 2 cans (15 oz each), drained and rinsed
  • Vegetable or Chicken Broth: 4 cups
  • Fresh or Dried Thyme: 1 teaspoon
  • Fresh or Dried Rosemary: 1/2 teaspoon
  • Smoked Paprika: 1/2 teaspoon
  • Salt and Black Pepper: to taste
  • Baby Spinach or Kale: 2 cups, roughly chopped (optional)
  • Lemon Juice: 1 tablespoon, for brightness
  • Fresh Parsley: for garnish
  • Crusty Bread or Toast: for serving

Step-by-Step Instructions:

  1. Sauté the Vegetables:
    • In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté for about 5-7 minutes or until the vegetables start to soften and the onion becomes translucent.
  2. Add the Garlic and Seasonings:
    • Stir in the minced garlic, thyme, rosemary, and smoked paprika. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
  3. Add the Tomatoes and Broth:
    • Pour in the fire-roasted diced tomatoes (including the juices) and the vegetable or chicken broth. Stir well to combine. Bring the mixture to a gentle boil.
  4. Add the Beans and Simmer:
    • Once boiling, add the drained and rinsed white beans. Reduce the heat to low and let the soup simmer for 15-20 minutes, allowing the flavors to meld.
  5. Add the Greens (Optional):
    • If you’re adding baby spinach or kale, stir it into the pot in the last few minutes of cooking until the greens are wilted.
  6. Finish with Lemon Juice:
    • Just before serving, add a splash of lemon juice to brighten up the flavors. Season with salt and black pepper to taste.
  7. Garnish and Serve:
    • Ladle the soup into bowls, garnish with fresh parsley, and serve with crusty bread or toast on the side for a complete meal.

Nutritional Facts (per serving, based on 6 servings):

  • Calories: Approximately 180 kcal
  • Protein: 8g
  • Fat: 5g
  • Carbohydrates: 26g
  • Fiber: 7g
  • Sugar: 5g

Frequently Asked Questions (FAQs):

1. Can I use dried beans instead of canned beans?

  • Yes, you can use dried beans, but they will need to be soaked overnight and fully cooked before adding them to the soup. Canned beans are quicker and easier, making this soup more convenient for busy days.

2. Can I substitute other greens for spinach or kale?

  • Absolutely! Swiss chard, collard greens, or even arugula work well in this soup. Adjust cooking times depending on the sturdiness of the greens.

3. Can I make this soup gluten-free?

  • Yes! The recipe is naturally gluten-free if you serve it without bread or use gluten-free bread.

4. Can I freeze this soup?

  • This soup freezes very well. Simply cool it completely, then transfer to airtight containers or freezer bags. Freeze for up to 3 months.

5. What if I don’t have smoked paprika?

  • Smoked paprika adds a nice depth, but you can use regular paprika or a pinch of chili powder for a bit of a kick.

Tips for Making the Best White Bean and Vegetable Soup:

  1. Use Fresh Herbs if Possible – Fresh thyme and rosemary elevate the flavor, but dried herbs work if fresh isn’t available. Adjust quantities, as dried herbs are more concentrated.
  2. Let the Soup Simmer – Allowing the soup to simmer enhances the flavors. If you have extra time, let it cook a bit longer at a low simmer.
  3. Adjust Seasonings to Taste – Everyone’s salt and pepper preferences differ, so adjust the seasonings gradually. Taste at the end and add more if necessary.
  4. Customize the Vegetables – Feel free to add other vegetables you have on hand, such as zucchini, bell peppers, or even potatoes, to make the soup heartier.
  5. Serve with Crusty Bread – A slice of toasted, crusty bread pairs perfectly with this soup, adding a bit of texture and making it more filling.

Storage Tips:

  • Refrigeration: Store any leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave until warmed through.
  • Freezing: This soup is freezer-friendly! Allow it to cool completely before transferring to freezer-safe containers. Freeze for up to 3 months.
  • Reheating: Thaw frozen soup in the refrigerator overnight, then reheat on the stovetop. Add a little extra broth if the soup has thickened during storage.

Conclusion:

Hearty White Bean and Vegetable Soup is a nourishing, flavorful dish that’s simple to prepare and packed with wholesome ingredients. Whether you’re looking for a meatless meal, a comforting dish on a chilly evening, or a way to use up pantry staples, this recipe is versatile and satisfying. The smoky paprika, fresh herbs, and vibrant lemon juice bring layers of flavor to every spoonful. Serve it with a slice of crusty bread, and enjoy a warm, delicious bowl of comfort that’s good for the soul and body. This soup is bound to become a family favorite, offering both convenience and nutrition. Enjoy!