Vegetarian bean soup is a quick, healthy, nutritious, and high-protein meal that is available at any time of the year.
It is a real full meal in a bowl that is nice filling, so you just need a grilled sandwich or croutons to enjoy it.
This warming and satisfying vegetarian bean soup needs a few ingredients and gives you plenty of varieties and options for substitution. Cooked with flavourful dried tomatoes, garlic and Italian herbs, our vegetarian bean soup recipe shows that bean soups can be as simple or as gourmet as you want.
One of the best things about a vegetarian bean soup is that you can use canned beans when you are in lack of time: within thirty minutes or less you can prepare a flavourful and tasteful soup, which will be devoured by all the members of your family. Of course, adding fresh ingredients is always the best option, but when recipes are as appetizing, easy and quick as this vegetarian bean soup, you can be forgiven for calling for canned!
Vegetable broth can be substituted by water and it’ll be gluten-free as well.
Ingredients: 1 1/2 cups dried beans, soaked in water overnight and drained, 2 tablespoons extra-virgin olive oil, or low-sodium broth, 1 chopped onion, 1/2 cup dry wine, broth or water, 3 quarts low-sodium chicken, vegetable or beef broth, 3 diced tomatoes, 1/4 cup chopped fresh herbs, 1/2 cup uncooked rice, 4 cups frozen vegetables, 1/4 teaspoon salt, 1/4 teaspoon ground black pepper.
1. Heat oil (or broth) in a large soup pot over medium-high heat. Add onion and cook until it softens. Add wine and cook until wine is almost absorbed. Add drained beans and broth. Bring to a boil, cover and simmer it for about 2 hours until almost tender.
2. Stir in tomatoes, herbs, and rice. Simmer for 20-30 min until rice and beans are tender. Stir in vegetables. Cook about 10 min more until hot throughout. Season with salt and pepper.