The holidays are hard, but eating healthy shouldn't be. This recipe is takes 10 minutes to prepare (plus some simmer time for extra flavor), and involves simple ingredients that you can pick up from a single grocery stop on your way home. It makes a big batch to feed a crowd and is easily customizable. Vegan? Add kale. Meat eater? Add sausage. But it's also a great meal rotation staple just as is.
Ten Minute Vegetable Bean Soup
Ingredients
3-4 tablespoons good olive oil
1 container mirepoix (or, 2 medium carrots, 2 celery stalks, and 1 yellow onion, diced)
2 tablespoons minced garlic
1 1/2 teaspoons dried thyme
1 1/2 teaspoons rubbed sage
1 1/2 teaspoons dried basil
11/2 teaspoons dried parsley
2 15.5-oz cans great northern white beans, drained and rinsed
1 28-oz can diced tomatoes
6 cups low sodium vegetable broth
3-4 bay leaves
2 cups shredded lacinto/dinosaur kale
Method
In a Dutch Oven, heat oil over medium-high. When shimmering, add the mirepoix. Cook until the onion is transparent, about 6 minutes. Add the herbs and cook until fragrant, another 3 minutes or so.
Add the beans, tomatoes, broth, and bay leaves. Bring to a boil.
Reduce heat and simmer until the vegetables are tender, about 30 minutes. In the last 10 minutes, add in the 2 cups shredded kale and stir.
Season with salt and pepper. Divide among 4-6 soup bowls and serve with crusty bread. Enjoy!
Ten Minute Vegetable Bean Soup
Ingredients
3-4 tablespoons good olive oil
1 container mirepoix (or, 2 medium carrots, 2 celery stalks, and 1 yellow onion, diced)
2 tablespoons minced garlic
1 1/2 teaspoons dried thyme
1 1/2 teaspoons rubbed sage
1 1/2 teaspoons dried basil
11/2 teaspoons dried parsley
2 15.5-oz cans great northern white beans, drained and rinsed
1 28-oz can diced tomatoes
6 cups low sodium vegetable broth
3-4 bay leaves
2 cups shredded lacinto/dinosaur kale
Method
In a Dutch Oven, heat oil over medium-high. When shimmering, add the mirepoix. Cook until the onion is transparent, about 6 minutes. Add the herbs and cook until fragrant, another 3 minutes or so.
Add the beans, tomatoes, broth, and bay leaves. Bring to a boil.
Reduce heat and simmer until the vegetables are tender, about 30 minutes. In the last 10 minutes, add in the 2 cups shredded kale and stir.
Season with salt and pepper. Divide among 4-6 soup bowls and serve with crusty bread. Enjoy!
