Tasty Bean Soup

Warm, hearty, and packed with flavor, this Tasty Bean Soup is a comforting one-pot meal that’s as nutritious as it is delicious. Loaded with a medley of tender white beans, kidney beans, and vibrant vegetables like carrots, celery, and spinach, this wholesome soup is infused with rich, earthy notes of thyme, oregano, and smoked paprika. A splash of lemon juice and a sprinkle of fresh parsley add a bright, zesty finish, while the optional side of crusty bread makes it the perfect pairing for dipping. Ready in just an hour, this easy bean soup recipe is ideal for cozy weeknight dinners or meal prepping for the week. Naturally vegan, high in fiber, and brimming with hearty goodness, this dish is sure to become a new family favorite!

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 2 medium, diced carrot
• 2 diced celery stalk
• 3 cloves, minced garlic
• 6 cups vegetable stock
• 1 14.5-ounce can diced tomatoes
• 2 15-ounce cans, drained and rinsed white beans (cannellini or great northern)
• 1 15-ounce can, drained and rinsed kidney beans
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1 leaf bay leaf
• 1 teaspoon, or to taste salt
• 0.5 teaspoon, or to taste black pepper
• 2 cups baby spinach
• 2 tablespoons, chopped (optional) fresh parsley
• 1 tablespoon (optional, for added brightness) lemon juice
• 4 slices (optional, for serving) crusty bread

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.

Step 3

Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Step 4

Pour in the vegetable stock and add the diced tomatoes (with their juice), white beans, and kidney beans.

Step 5

Stir in the dried thyme, oregano, smoked paprika, bay leaf, salt, and black pepper. Bring the soup to a gentle boil over medium-high heat.

Step 6

Reduce the heat to low, cover the pot, and let the soup simmer for 30 minutes, stirring occasionally to prevent sticking.

Step 7

After 30 minutes, stir in the baby spinach and let it wilt for 2-3 minutes.

Step 8

Taste the soup and adjust seasoning with additional salt or pepper, if needed.

Step 9

Remove the bay leaf before serving. If desired, garnish with fresh parsley and a drizzle of lemon juice for added brightness.

Step 10

Serve hot with crusty bread on the side for dipping.

Nutrition Facts

Serving size	3747 grams (3747.0g)

Amount per serving	% Daily Value*
Calories	2906

Total Fat 56.30g	72%
Saturated Fat 10.60g	53%
Polyunsaturated Fat 7.00g
Cholesterol 0mg	0%
Sodium 8801mg	383%
Total Carbohydrate 493.30g	179%
Dietary Fiber 113.80g	406%
Total Sugars 57.70g
Protein 140.50g	281%

Vitamin D 0IU	0%
Calcium 1397mg	107%
Iron 48mg	267%
Potassium 10024mg	213%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 16.7%

Protein: 18.5%

Carbs: 64.9%