Simple and Delicious Bean Soup

Serves 8


  • 2 tbs. extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 medium zucchini, diced
  • 4 cloves garlic, pressed
  • ¼ tsp. red pepper flakes
  • 1 tbsp. Fresh thyme
  • ½ tsp. dried rosemary
  • 1 quart vegetable (or chicken) broth
  • 2 cans (~415 ml) cannellini beans, drained and rinsed
  • 1 can (~415 ml) no salt-added diced tomatoes with juices
  • 3 cups chopped kale, ribs removed
  • 2 tsp. salt
  • 1 tsp. freshly ground black pepper
  • 1 tbs. apple cider vinegar

Heat 2 tbs. of olive oil in a pot or dutch oven over medium-high heat. Add the onions, carrots, celery, and zucchini. Sauté for 4 minutes. Add the garlic, red pepper flakes, thyme and rosemary. Cook 30 seconds. Stir in the broth, beans, and tomatoes. Bring the contents to a boil, and then turn the heat down to low and add the chopped kale. Cover the pot and simmer for 15 minutes. Use an immersion blender to partially puree the soup, leaving some chunks of beans and vegetables for texture. Add the salt, pepper and vinegar. Taste and adjust seasonings as needed. Serve and enjoy. Freeze half to save for next week.

Recipe adapted from Web. <>.


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