Two-Bean Vegetable Soup with Thyme

A hearty, protein-packed soup simmered with equal parts kidney and cannellini beans and fresh vegetables.

Cuisine: American

Category: Soups

Prep: 10 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

• 1 cup, cooked kidney beans
• 1 cup, cooked cannellini beans
• 2 cups, low-sodium vegetable broth
• 1 cup, diced carrots
• 1 cup, diced celery
• 1/2 cup, diced onion
• 2 cloves, minced garlic
• 1 tsp dried thyme
• 1/4 tsp salt
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: In a large pot, combine the kidney beans, cannellini beans, vegetable broth, carrots, celery, onion, garlic, and dried thyme. Bring to a simmer over medium heat.
2. Step 2: Cover and simmer for 20 minutes, stirring occasionally, until vegetables are tender.
3. Step 3: Season with 1/4 tsp salt and 2 tbsp chopped fresh parsley. Stir gently to combine and serve.