Northeast 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does Northeast 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 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 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 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 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.
