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Vegetable Bean Soup

This hearty bean vegetable soup is made with three varieties of beans for a nourishing, filling dinner.

BY Lisa M, MAY 27, 2023

Vegetable Bean Soup (Recipe)

1 ½ cups dried beans (we used ½ cup each of cannellini, garbanzo and kidney beans)*
1 large yellow onion, diced
2 tablespoons extra virgin olive oil (Kasadrinos **FREE Bottle**)
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 ½ tbsp red wine vinegar
2 bay leaves
1 tbsp Italian seasoning blend
1 ¼-1 ½ teaspoon fine grain kosher salt
¼-½ teaspoon red pepper flakes
3 cups baby spinach or kale
¼ cup fresh chopped parsley

1. Rinse dried beans well. In a large pot, cover beans with water (3 + 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.

2. Heat olive oil in a large pot. Sauté onion and garlic for 5-6 minutes, or until translucent and slightly softened, stirring frequently.

4. 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.