Easy Bean Soup with Veggies

A simple, hearty bean soup packed with vegetables and rich flavor—perfect for busy weeknights or cozy weekends.

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Prep Time 10

Cook Time 30

Total Time 40

Course Soup

Cuisine American

Servings bowls

Calories 215 kcal

Equipment

Large Pot
Wooden Spoon

Ingredients

Soup Ingredients

2 tbsp olive oil
1 onion, diced
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
4 cups vegetable broth
2 cans cannellini beans, drained and rinsed
1 cup diced tomatoes
1 tsp dried thyme
1 tsp paprika
salt & pepper to taste
2 cups spinach or kale, chopped

Instructions

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, sautéing until softened.
Stir in garlic and cook for 1 minute.
Add vegetable broth, beans, tomatoes, thyme, and paprika. Stir well.
Bring to a boil, then reduce heat and simmer for 20 minutes.
Add spinach or kale and cook until wilted. Season with salt and pepper to taste.

Notes

Feel free to mix in other vegetables or swap beans for your favorite variety.

Nutrition

Calories: 215kcalCarbohydrates: 32gProtein: 10gFat: 6gSaturated Fat: 0.8gSodium: 590mgPotassium: 720mgFiber: 9gSugar: 6gVitamin A: 4200IUVitamin C: 22mgCalcium: 130mgIron: 4.2mg

Keyword bean soup, easy dinner, Vegetable Soup

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