ADVERTISEMENT
### Instructions:
1. **Prepare the Kidney Beans**: If using dried kidney beans, rinse them thoroughly and soak them overnight in water. After soaking, drain and rinse the beans again. If you’re short on time, you can use canned kidney beans, which will save you a step.
2. **Cook the Aromatics**: In a large soup pot, heat the olive oil over medium heat. Add the diced onion and garlic, cooking for 2-3 minutes until softened and fragrant.
3. **Add the Vegetables**: To the pot, add the carrots, celery, and zucchini. Stir the mixture and cook for about 5-7 minutes, allowing the vegetables to soften slightly.
4. **Add the Tomatoes and Broth**: Stir in the canned diced tomatoes (with juice) and the vegetable broth. Bring the mixture to a gentle simmer.
5. **Season the Soup**: Add the dried oregano, thyme, and bay leaf. Stir to combine, and season with salt and pepper to taste. Let the soup simmer for 25-30 minutes to allow the flavors to meld together.
6. **Add the Beans and Greens**: Once the vegetables are tender, add the soaked (or canned) kidney beans and the chopped spinach or kale. Stir well and continue to cook for an additional 10-15 minutes, until the beans are heated through and the greens are wilted.
7. **Adjust Seasonings**: Taste the soup and adjust the seasonings as needed. You can add more salt, pepper, or even a splash of vinegar to brighten the flavors.
8. **Serve**: Ladle the soup into bowls and garnish with freshly chopped parsley or cilantro. Serve hot with a slice of crusty bread or a sprinkle of grated Parmesan for extra flavor.
### Tips for Success:
– **Substitute Vegetables**: Feel free to get creative with your vegetable choices. You can swap the zucchini for sweet potatoes or parsnips, or add in bell peppers or peas for extra flavor.
– **Make it Spicy**: If you enjoy a little heat, try adding a pinch of red pepper flakes or a diced jalapeño for an extra kick.
– **Slow Cooker or Instant Pot**: For convenience, this recipe can be made in a slow cooker or Instant Pot. Simply add all ingredients to the pot and cook on low for 6-8 hours in a slow cooker or use the soup setting on the Instant Pot.
### Why You’ll Love This Soup:
– **Versatile and Customizable**: This kidney bean and vegetable soup is highly adaptable. You can adjust the seasonings, add different vegetables, or make it spicier depending on your preferences.
– **Make-Ahead Friendly**: This soup gets even better after a day or two, making it an excellent meal prep option. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
– **Packed with Nutrients**: This soup is a low-fat, high-fiber option that is full of vitamins and minerals. It’s a fantastic way to fuel your body while enjoying a comforting meal.
### Final Thoughts:
Kidney Bean and Vegetable Soup is a perfect dish for anyone looking for a nutritious, flavorful, and easy-to-make meal. It’s the ideal comfort food for a chilly day, and with the variety of vegetables and kidney beans, it’s also a great way to incorporate more plant-based ingredients into your diet. So, whether you’re looking for a filling lunch, a light dinner, or a way to warm up after a long day, this soup is sure to hit the spot!
ADVERTISEMENT
