Hearty Vegetable & Bean Soup

Ingredients

• For the Flavor Base (Soffritto): 2 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 2 large carrots, peeled and diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper

• 8 cups (2 liters) low-sodium vegetable broth
• 1 (28-ounce) can crushed tomatoes
• 1 tablespoon tomato paste
• 2 bay leaves
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• ½ teaspoon smoked paprika (optional, for a subtle smoky depth)

• 1 medium zucchini, diced
• 2 medium yellow potatoes, diced (about 1.5 cups)
• 1 cup green beans, cut into 1-inch pieces (fresh or frozen)
• 2 (15-ounce) cans of beans, drained and rinsed (Great Northern, cannellini, or a mix)
• 2 cups fresh spinach or kale, roughly chopped

• 1 tablespoon fresh lemon juice (or red wine vinegar)
• Salt and pepper to taste
• Fresh parsley, chopped for garnish
• Optional: Grated Parmesan cheese or a dollop of pesto for serving

Instructions

Step 1: Sauté the Aromatics (Intensity: Low)

1. Heat the olive oil in a large, heavy-bottomed Dutch oven or stockpot over medium heat. Add the chopped onion, carrots, and celery. This is your “soffritto” and it’s the cornerstone of fantastic flavor. Cook, stirring occasionally, for about 8-10 minutes, until the vegetables have softened and the onion is translucent. Add the minced garlic, salt, and pepper and cook for one more minute until fragrant.

Step 2: Build the Broth (Intensity: Medium)

1. Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly. This deepens the tomato flavor. Pour in the crushed tomatoes and vegetable broth, scraping the bottom of the pot to release any browned bits. Add the bay leaves, oregano, thyme, and smoked paprika (if using). Bring the soup to a boil.

Step 3: Simmer the Hearty Vegetables (Intensity: Low)

1. Once the soup is boiling, reduce the heat to low and let it simmer for 15 minutes to allow the flavors to meld. After 15 minutes, add the diced potatoes, zucchini, and green beans. Simmer for another 20-25 minutes, or until the potatoes are fork-tender.

Step 4: Add the Beans & Greens (Intensity: Low)

1. Stir in the drained and rinsed beans and the chopped spinach or kale. Simmer for an additional 5-7 minutes, just until the greens have wilted and the beans are heated through.

Step 5: Finish & Season (Intensity: Low)

1. Remove the bay leaves. Stir in the fresh lemon juice (or vinegar). This brightens the entire soup and brings all the flavors together. Taste the soup and adjust salt and pepper as needed.
2. Serve hot, garnished with fresh parsley and, if you like, a sprinkle of Parmesan cheese or a swirl of pesto.

Nutrition

Calories: 220 kcal · Protein: 10g · Fat: 5g · Carbohydrates: 38g Dietary · Saturated Fat: 1g · Fiber: 12g · Sugar: 10g · Sodium: 550mg