Diverse Harvest Soup

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

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 vibrant, nutrient-packed soup celebrating America's cultural tapestry with a rainbow of seasonal vegetables and legumes simmered to perfection. This American soup recipe, ready in about 55 minutes, pairs olive oil, onion, and carrots for a weeknight-friendly dinner. Each serving lands at about 220 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 "Build a week of meals around this recipe" 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: 20 min Cook: 35 min Serves 6 American cuisine 220 cal/serving

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Ingredients

2 tbsp olive oil
1 medium onion, diced (1 cup)
2 medium carrots, peeled and diced (1/2 inch, 1 cup)
2 stalks celery, diced (1/2 inch, 1/2 cup)
3 cloves garlic, minced
1 can (14 oz) diced tomatoes
1 can (15 oz) kidney beans, rinsed and drained
1 can (15 oz) cannellini beans, rinsed and drained
4 cups vegetable broth
1 cup kale, chopped
1 tsp dried thyme
1/4 cup fresh parsley, chopped

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Instructions

Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 cup diced onion, 1 cup diced carrots, and 1/2 cup diced celery. Cook for 8-10 minutes until vegetables are softened and golden at the edges.
Step 2: Add 3 cloves minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
Step 3: Stir in 1 can (14 oz) diced tomatoes (with juice), 1 can (15 oz) kidney beans, 1 can (15 oz) cannellini beans, 4 cups vegetable broth, and 1 tsp dried thyme. Bring to a gentle simmer and cook for 20 minutes.
Step 4: Add 1 cup chopped kale and cook for 5 more minutes until kale is tender but still vibrant green.
Step 5: Stir in 1/4 cup fresh parsley, then season with salt and pepper to taste. Serve hot with crusty bread.