There's something incredibly comforting about a steaming bowl of soup on a chilly day. This Hearty Rustic Bean Soup is packed with flavor, loaded with nutritious beans and vegetables, and is a breeze to make. It's the perfect go-to recipe when you're craving something warm and satisfying.
The backbone of this soup is its olive oil, which helps to sauté and release the flavors of the vegetables. Onion and garlic form the aromatic base, with their sweet and pungent notes setting the stage for the rest of the ingredients. The carrots and celery add texture and depth, balancing out the herbs. Speaking of which, dried thyme and dried rosemary infuse the soup with earthy, fragrant undertones, while a single bay leaf adds a subtle hint of spice.
The liquid base is a mix of vegetable broth and water, creating a flavorful yet light foundation. The trio of cannellini beans, kidney beans, and black beans not only thickens the soup but also packs it with protein and fiber. Diced tomatoes with juice contribute a slight acidity that brightens up the dish. Finally, a touch of salt and black pepper enhances all these flavors, while fresh parsley adds a pop of color and freshness just before serving.
This soup pairs beautifully with a slice of crusty bread or a warm baguette. If you're in the mood for something more substantial, serve it alongside a simple green salad with a tangy vinaigrette to contrast the soup's richness. A sprinkle of Parmesan cheese or a drizzle of balsamic reduction can add a delightful twist.
Start by heating olive oil in a large pot over medium heat. Once the oil is hot, toss in the onion and garlic. You'll want to sauté them until the onion becomes translucent and the garlic is fragrant, about 3-5 minutes.
Next, add the carrots and celery to the pot. Sprinkle in the dried thyme, dried rosemary, and the bay leaf. Let everything cook together for about 5 minutes, stirring occasionally so the vegetables soften and the herbs release their aroma.
Pour in the vegetable broth and water, then increase the heat to bring the mixture to a boil. Once boiling, add the cannellini beans, kidney beans, black beans, and the diced tomatoes with juice. Stir well to combine.
Season with salt and black pepper. Lower the heat to a gentle simmer, cover the pot, and let it cook for about 30 minutes. This gives the flavors time to meld and the soup to thicken slightly.
Before serving, remove the bay leaf and stir in the fresh parsley. Ladle the soup into bowls and enjoy!
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