Northeast Regional Vegetable and Bean Soup
A hearty vegetable and bean soup inspired by the diverse produce and flavors found along the Northeast corridor. This american-inspired soups ready in about 45 minutes pairs olive oil, medium (about 1 cup) carrots, diced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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
- 2 tbsp olive oil
- 1 medium (about 1 cup) yellow onion, diced
- 2 medium (about 1 cup) carrots, diced
- 2 stalks (about 1 cup) celery stalks, diced
- 3 cloves garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp dried oregano
- 14 oz (1 can) canned diced tomatoes
- 1 1/2 cups cooked cannellini beans
- 6 cups vegetable broth
- 2 cups baby kale, chopped
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh parsley, chopped
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat until shimmering. Add 1 medium diced yellow onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 6-7 minutes until vegetables soften and onion is translucent.
- Step 2: Add 3 minced garlic cloves, 1 tsp dried thyme, and 1 tsp dried oregano to the pot. Cook for 1 minute, stirring constantly, until fragrant.
- Step 3: Stir in 14 oz canned diced tomatoes with juices and 1 1/2 cups cooked cannellini beans. Pour in 6 cups vegetable broth and bring mixture to a boil.
- Step 4: Reduce heat to low and simmer uncovered for 20 minutes. Add 2 cups chopped baby kale, 1 1/2 tsp salt, and 1/2 tsp black pepper. Cook for 5 more minutes until kale is wilted.
- Step 5: Remove from heat and stir in 1/4 cup chopped fresh parsley. Serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Northeast Regional Vegetable and Bean Soup take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Northeast Regional Vegetable and Bean Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Northeast Regional Vegetable and Bean Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Northeast Regional Vegetable and Bean Soup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Northeast Regional Vegetable and Bean Soup?
American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
