Bean and Vegetable Soup, First Time Around Recipe

Name: Bean and Vegetable Soup, First Time Around
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra virgin olive oil; 4 slices bacon, diced; 2 medium onions, finely diced; 1 stalk celery, finely diced; 2 carrots, finely diced; 4 cloves garlic, minced; 1 large zucchini, cut into 1/2inch dice (2 cups); 14 ounce can (or 2 cups) canned plum tomatoes, chopped; 1/2 head small savoy cabbage, cut into 1 inch pieces or finely sliced; 2 cups washed spinach leaves, chopped roughly; 2 cans (16 ounces each) white beans; rinsed and drained; one can pureed, the can of beans left whole; 1/2 cup stemmed washed basil leaves cut into strips; 4 cups chicken broth, preferably homemade; 4 cups water; Salt and freshly ground black pepper; About 1/2 cup grated Parmesan or Pecorino Romano cheese

Servings: persons

1/4 cup extra virgin olive oil
4 slices bacon, diced
2 medium onions, finely diced
1 stalk celery, finely diced
2 carrots, finely diced
4 cloves garlic, minced
1 large zucchini, cut into 1/2inch dice (2 cups)
14 ounce can (or 2 cups) canned plum tomatoes, chopped
1/2 head small savoy cabbage, cut into 1 inch pieces or finely sliced
2 cups washed spinach leaves, chopped roughly
2 cans (16 ounces each) white beans; rinsed and drained; one can pureed, the can of beans left whole
1/2 cup stemmed washed basil leaves cut into strips
4 cups chicken broth, preferably homemade
4 cups water
Salt and freshly ground black pepper
About 1/2 cup grated Parmesan or Pecorino Romano cheese

1
Heat olive oil and bacon and cook until bacon bits are almost crisp.
2
Add onions, celery and carrots and saute for about 10 minutes or until soft.
3
Add the garlic, zucchini, tomatoes, cabbage, spinach and cook for about 10 minutes longer or until wilted.
4
(If vegetables begin to stick, add some water.)
5
Add the bean puree and whole beans, basil, broth, water and 1 teaspoon of salt.
6
Bring liquid to a boil, and simmer, over low heat, stirring on occasion, for 20 minutes.
7
Season well to taste with salt and pepper and ladle into hot deep bowls.
8
Garnish with grated cheese to taste.

1046

kcal

Calories

Fat

Carbs

109

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup extra virgin olive oil, 4 slices bacon, diced, 2 medium onions, finely diced, 1 stalk celery, finely diced, and more.

Yes, Bean and Vegetable Soup, First Time Around falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bean and Vegetable Soup, First Time Around

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions