It’s hearty, nutritious, and full of flavor.

This navy bean soup and vegetable soup is excellent due to its comforting, hearty texture and rich flavor profile, featuring tender beans simmered with savory vegetables. This classic dish is not only nutritious but also versatile, making it perfect for a satisfying meal. The beans provide a good source of protein and fiber. Serve it with a side of crusty bread or a fresh green salad to complete the meal. The bread will complement the soup’s texture, and the salad adds a refreshing contrast, balancing the flavors and making for a well-rounded dining experience.

Ingredients

• 1 cup dried navy beans, rinsed and soaked overnight (or use 2 cans of navy beans, drained and rinsed)
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 bell pepper, diced
• 1 cup diced tomatoes (fresh or canned)
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• 1 cup chopped kale or spinach (optional)
• Fresh parsley for garnish

Directions

1. Prepare Beans: If using dried navy beans, soak them overnight in water, then drain. In a large pot, cover beans with fresh water, bring to a boil, and simmer for about 1 hour or until tender. Drain and set aside.
2. Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened. Add carrots, celery, and bell pepper; cook for another 5 minutes.
3. Add Ingredients: Stir in diced tomatoes, vegetable broth, thyme, rosemary, and bay leaf. Bring to a boil.
4. Simmer: Add the cooked navy beans (or canned beans) to the pot. Reduce heat and simmer for 20-30 minutes, allowing flavors to meld.
5. Add Greens: If using, stir in chopped kale or spinach and cook for an additional 5 minutes until greens are wilted.
6. Season: Remove the bay leaf. Season with salt and pepper to taste. Garnish with fresh parsley before serving.