Lentil & Herb-Infused 16-Bean Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A deeply flavorful, plant-powered soup simmered with 16 varieties of beans, aromatic herbs, and a touch of smoky paprika for a comforting bowl that's both hearty and light. This mediterranean-inspired soups (vegetarian) ready in about 100 minutes pairs dried cannellini beans, dried black beans, dried chickpeas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Ingredients

• 1 cup dried cannellini beans
• 1 cup dried black beans
• 1 cup dried chickpeas
• 1 cup dried red kidney beans
• 1 cup dried green beans
• 1 cup dried white beans
• 2 medium diced carrots
• 2 stalks diced celery
• 4 cloves minced garlic
• 1 medium diced onion
• 6 cups low-sodium vegetable broth
• 14 oz diced canned tomatoes
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 2 cups kale
• 2 tbsp olive oil
• 2 tbsp fresh parsley

Instructions

1. Step 1: In a large pot, combine 1 cup cannellini beans, 1 cup black beans, 1 cup chickpeas, 1 cup kidney beans, 1 cup green beans, and 1 cup white beans with 6 cups vegetable broth; bring to a gentle boil over medium-high heat, then reduce heat to low and simmer uncovered for 45 minutes until beans are tender.
2. Step 2: Heat 2 tbsp olive oil in a skillet over medium heat, add 2 diced carrots, 2 diced celery stalks, 1 diced onion, and 4 minced garlic cloves; cook for 8 minutes until vegetables are softened and onions are translucent, stirring occasionally to prevent burning.
3. Step 3: Add the cooked vegetable mixture, 14 oz diced canned tomatoes, 1 tsp dried thyme, 1 tsp dried oregano, and 1/2 tsp smoked paprika to the bean pot; stir well and simmer for 15 minutes to meld flavors, then add 2 cups chopped kale and cook for 5 minutes until kale is wilted and tender.