Hearty Harvest Bowl: Rustic Vegetable & Bean Soup
This rustic vegetable and bean soup is soul-soothing, hearty, and brimming with nourishing ingredients. Loaded with vegetables, white beans, and aromatic herbs, it’s the perfect comforting meal that tastes like it’s been simmering all day — but is easy enough for a weeknight.
- Prep Time:Â 15 minutes
- Cook Time:Â 30 minutes
- Total Time:Â 45 minutes
- Yield: 4–6 servings 1x
- Category:Â Soup
- Method:Â Stovetop
- Cuisine:Â Mediterranean-inspired
Ingredients
- 3Â onions, chopped
- 2Â carrots, sliced
- 2Â cloves garlic, minced
- Water (enough to cover the ingredients)
- A few whole black peppercorns or ground black pepper, to taste
- 2 tablespoons olive oil
- 2 cups mushrooms (such as button, cremini, or shiitake), sliced
- 2Â sticks celery, chopped
- 1Â can (14 oz / 400 g) chopped tomatoes
- 2Â cans (28 oz / 800 g total) white beans, drained and rinsed
- Salt, to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Sauté for 5–7 minutes until vegetables begin to soften.
- Stir in the mushrooms and cook for another 5 minutes until they release their moisture and become golden.
- Add garlic and cook for 1–2 minutes, stirring constantly.
- Pour in the chopped tomatoes and drained white beans. Add enough water to cover all ingredients.
- Season with salt and black pepper or a few whole peppercorns. Stir well.
- Bring to a boil, then reduce the heat and let simmer for 20–30 minutes until all the vegetables are tender and the flavors are well combined.
- Taste and adjust seasoning if needed. Serve warm.
Notes
- You can swap white beans for chickpeas or lentils.
- Add a bay leaf or sprig of rosemary for extra depth.
- For a thicker soup, mash some of the beans after cooking or blend a portion before serving.
- Excellent served with crusty bread or over rice for a heartier meal.