Hearty Bean and Vegetable Soup

Hearty Bean and Vegetable Soup is a nourishing and flavorful dish that’s perfect for warming up on a chilly day. Packed with a colorful array of vegetables like Brussels sprouts, fennel, and carrots, along with protein-rich butter beans and small white beans, this soup is both satisfying and wholesome.

The addition of kale and a hint of lemon juice brightens the flavors, while a touch of Parmigiano Reggiano rind adds depth.

This versatile recipe can be adapted to suit both meat-eaters and vegetarians, making it a go-to comfort food for any occasion. Enjoy a bowl of this hearty soup garnished with fresh parsley and fennel fronds for a delicious and nutritious meal.

Hearty Bean and Vegetable Soup

Ingredients:

1 cup Brussels sprouts, thinly sliced

1 cup fennel, thinly sliced (bulb only)

1 cup parsnips, diced

1 cup carrots, diced

1 cup celery, diced

1 shallot, diced

1 onion, diced

3 cloves garlic, minced

1 can (15 oz) butter beans, drained and rinsed

1 can (15 oz) small white beans, drained and rinsed

4 cups chicken stock (or vegetable stock for a vegetarian option)

2-3 cups kale, chopped (stems removed)

1 bay leaf

1 piece Parmigiano Reggiano rind (optional)

Salt and pepper, to taste

1 teaspoon garlic powder (optional)

Juice of 1 lemon

Fresh parsley, chopped (for garnish)

Fennel fronds (for garnish)

Grated Parmigiano Reggiano (for serving)

Instructions:

Sauté the Vegetables:

In a large pot, melt a tablespoon of olive oil or butter over medium heat. Add the sliced Brussels sprouts, fennel, parsnips, carrots, celery, shallot, onion, and garlic. Season with salt, pepper, and garlic powder. Sauté until the vegetables are softened, about 5-7 minutes.

Add Beans and Stock:

Stir in the butter beans and small white beans. Pour in the chicken stock and add the bay leaf and Parmigiano Reggiano rind. Bring the mixture to a simmer.

Simmer the Soup:

Reduce the heat and let the soup simmer for about 20-25 minutes, until the flavors meld and the vegetables are tender.

Add Kale:

Stir in the chopped kale and cook for an additional 5 minutes until the kale is wilted and tender.

Finish with Lemon:

Remove the pot from heat. Discard the bay leaf and Parmigiano Reggiano rind (if used). Squeeze fresh lemon juice into the soup and stir.

Serve:

Ladle the soup into bowls. Top with grated Parmigiano Reggiano, chopped parsley, and fennel fronds for garnish. Enjoy warm!

Notes:

Vegetable Variations:

Feel free to swap or add other vegetables based on what you have on hand or your preferences.

Root vegetables like sweet potatoes or turnips can be great alternatives, and leafy greens such as spinach can be used instead of kale.

Bean Options:

If you prefer different beans, you can substitute kidney beans, black beans, or chickpeas.

Just ensure they are well-drained and rinsed to remove excess sodium from canned varieties.

Stock Choices:

For a vegetarian option, use vegetable stock instead of chicken stock.

Homemade stock will enhance the flavor, but store-bought works well too.

Parmigiano Reggiano Rind:

The Parmigiano Reggiano rind adds a rich, umami flavor to the soup.

If you don’t have it, you can skip it, but it does add an extra layer of depth to the broth.

Kale Preparation:

Kale can be tough, so make sure to remove the stems and chop the leaves into bite-sized pieces.

You can also use other greens like Swiss chard or collard greens.

Lemon Juice:

The lemon juice brightens up the soup and balances the flavors.

Adjust the amount to your taste, and you can also use a splash of vinegar if you prefer.

Garlic Powder:

The garlic powder is optional but adds extra garlic flavor.

If you’re a garlic lover, you can increase the amount or add more fresh garlic.

Cooking Time:

Simmering the soup allows the flavors to meld together.

If you have more time, let it cook a bit longer for an even richer taste.

Just make sure not to overcook the vegetables so they retain some texture.

Freezing:

This soup freezes well. Allow it to cool completely before transferring it to airtight containers or freezer bags.

It can be stored in the freezer for up to 3 months.

Reheat gently on the stove, adding a bit of water or broth if needed.

Serving Suggestions:

Serve the soup with crusty bread or a side salad for a complete meal.

For added texture and flavor, consider topping with croutons or a dollop of Greek yogurt.