Budget Bean and Root Vegetable Soup

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A nourishing, inexpensive soup packed with affordable vegetables and beans for a hearty meal. This Mediterranean-inspired soup recipe (vegetarian), ready in about 50 minutes, pairs olive oil, onion, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 6 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced onion and cook for 5 minutes until softened and translucent.
  2. Step 2: Add 2 diced carrots, 2 diced celery stalks, and 3 minced garlic cloves. Cook for 5 minutes until the vegetables are slightly tender.
  3. Step 3: Stir in 1 (15 oz) can diced tomatoes, 1 (15 oz) can kidney beans, 1 (15 oz) can cannellini beans, 4 cups vegetable broth, 1 tsp dried thyme, and 1 bay leaf. Bring to a gentle boil.
  4. Step 4: Reduce heat to low, cover, and simmer for 20 minutes to allow flavors to meld.
  5. Step 5: Discard the bay leaf. Stir in 2 cups chopped kale and cook for an additional 5 minutes until the kale is wilted and tender.
  6. Step 6: Season with salt and black pepper to taste. Serve hot.

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