Vegetable Bean Soup
A hearty and healthy vegetable bean soup packed with fresh vegetables, savory bacon, and protein-rich beans, finished with a touch of cheese for a comforting meal that serves six.
Ingredients
Method
Cook the bacon
- Place a large soup pot or Dutch oven over medium heat.
- Add the chopped bacon and cook until browned and crisp, about 5–6 minutes.
- Remove excess grease if more than 1–2 tablespoons remain.
Sauté the aromatics
- Add the diced onion, celery, and carrots to the pot.
- Cook, stirring often, until the vegetables start to soften, about 5 minutes.
Add zucchini and garlic
- Stir in the zucchini and garlic.
- Cook for 2–3 minutes until fragrant.
Incorporate tomatoes and beans
- Pour in the can of chopped tomatoes (with juices).
- Stir in the drained beans.
Add broth and seasonings
- Pour in the chicken broth.
- Stir in salt and black pepper.
- Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes, allowing the flavors to meld.
Add spinach
- Stir in the chopped spinach and cook just until wilted, about 2–3 minutes.
Finish with cheese
- Remove from heat.
- Stir in the grated Parmigiano cheese. Taste and adjust seasoning if needed.
Serve
- Ladle hot into bowls and, if desired, sprinkle with a little extra Parmigiano on top.
Notes
Add a dollop of sour cream to:
- Add a cool, creamy contrast to the warm soup.
- Balance the smoky bacon, tangy tomatoes, and earthy beans.
- Make the broth feel richer without changing the recipe.
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