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In the realm of comfort food, few dishes can rival the heartwarming appeal of a rustic vegetable and bean soup. This Hearty Vegetable and Bean Soup is not only packed with nutrients but also brimming with flavors that evoke the essence of home-cooked warmth. With a delightful combination of vegetables, beans, and aromatic herbs, this recipe is perfect for a cozy family dinner or meal prepping for the week ahead. In this article, we will explore the benefits of each ingredient, variations of the recipe, and tips for perfecting this wholesome dish.

Hearty Vegetable and Bean Soup in a Crockpot

Discover the ultimate comfort food with this Rustic Hearty Vegetable and Bean Soup! Packed with nutritious ingredients like cannellini beans, vibrant vegetables, and aromatic herbs, this hearty soup is perfect for cozy family dinners or meal prepping for the week. With tips for perfecting each ingredient and variations to suit your taste, embrace the nourishing warmth of this recipe that not only fills your belly but also supports a healthy lifestyle. Enjoy cooking and savor the flavors at home!
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Ingredients
  

1 cup dry cannellini beans (or any bean of your choice), rinsed and soaked overnight

1 large onion, diced

4 cloves of garlic, minced

2 medium carrots, diced

2 medium celery stalks, diced

1 bell pepper (red or green), diced

1 medium zucchini, diced

1 cup diced tomatoes (canned or fresh)

4 cups vegetable broth

2 cups kale or spinach, chopped

1 tablespoon olive oil

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 teaspoon smoked paprika

Salt and pepper to taste

Optional: 1 tablespoon balsamic vinegar for extra flavor

Fresh parsley, chopped (for garnish)

Instructions
 

Prep the Base: In a skillet over medium heat, add olive oil. Once hot, sauté the onion and garlic until the onion softens and becomes translucent, about 3-5 minutes.

    Layer the Veggies: In your crockpot, add the sautéed onion and garlic mixture, followed by carrots, celery, bell pepper, and zucchini. Stir to combine.

      Add the Beans & Broth: Drain the soaked beans and add them to the crockpot. Pour in the vegetable broth and add the diced tomatoes, thyme, oregano, smoked paprika, salt, and pepper.

        Cook Time: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beans are tender and the vegetables are cooked through.

          Finishing Touch: About 30 minutes before serving, stir in the chopped kale or spinach. If using, add the balsamic vinegar at this stage for added depth of flavor.

            Serve: Adjust seasoning as necessary. Serve hot, garnished with fresh parsley. This soup pairs wonderfully with crusty bread.

              Prep Time, Total Time, Servings: 15 mins | 8 hours | 6 servings