Vegetable and Bean Soup with Whole Grain Bread

Cozy up with a bowl of this nourishing vegetable and bean soup. Packed with a colorful assortment of vegetables and hearty beans, this soup is a comforting hug in a bowl.

The rich, savory broth is complemented by the subtle earthiness of herbs, creating a depth of flavor that belies its simple preparation.

Served alongside crusty whole grain bread, it’s the perfect meal for chilly evenings or when you need a boost of wholesome nutrition. This soup is not just a meal – it’s a warm, satisfying experience.

Vegetable and Bean Soup with Whole Grain Bread

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Soup

Servings 6

Calories 250 kcal

Ingredients

  

• 1 can 15 oz kidney beans, drained and rinsed
• 1 can 15 oz cannellini beans, drained and rinsed
• 1 onion diced
• 2 carrots diced
• 2 celery stalks diced
• 2 cloves garlic minced
• 1 can 14 oz diced tomatoes
• 6 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 cups chopped kale
• 1 tbsp olive oil
• Salt and pepper to taste
• Whole grain bread for serving

Instructions

 

• In a large pot, heat olive oil and sauté onion, carrots, celery, and garlic until softened.
• Add beans, diced tomatoes, vegetable broth, thyme, and rosemary. Bring to a boil, then simmer for 20 minutes.
• Add kale and cook for another 5 minutes until wilted.
• Season with salt and pepper to taste.
• Serve hot with slices of whole grain bread.

Notes

Nutritional Information (per serving):

• Calories: 250
• Protein: 12g
• Carbohydrates: 40g
• Fat: 6g
• Fiber: 10g
• Sodium: 600mg

Note: Nutritional values are estimates and may vary based on specific ingredients used. Does not include bread.

Keyword Beans, Vegetables, Whole Grain Bread

Cooking Tips:

• For a thicker soup, mash some of the beans before adding them to the pot.
• Add a Parmesan rind while simmering for extra flavor (remove before serving).

Equipment Needed:

• Large pot or Dutch oven
• Immersion blender (optional, for a creamier texture)

Substitutions:

• Use any combination of beans you prefer or have on hand.
• Kale can be replaced with spinach, Swiss chard, or collard greens.
• For a grain-free option, serve with almond flour crackers instead of bread.