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Hearty Veg Soup with Beans

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Ingredients

  • ¼ cup olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 2 carrots, chopped
  • 1/2 cup celery, chopped
  • ½ tablespoon cumin
  • ½ tablespoon curry powder
  • 1 teaspoon dried Thyme
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 cup Passata
  • 1 cup water
  • 3 cups vegetable stock
  • 1 tin of canned tomatoes or 1 ¼ cup finely chopped fresh tomatoes
  • 1 tin (1 ½ cups) white beans or a mix of your choice, drained
  • Freshly cracked black pepper
  • 1 cup chopped spinach or kale leaves
  • 1 tablespoon lemon juice

Instructions

  1. Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion and cook until softened and lightly caramelized. 
  2. Stir in the celery and garlic, cooking for another 2–3 minutes until fragrant. 
  3. Add the carrots, cumin, curry powder, thyme, paprika, and salt. If the mixture looks dry, add a dash more olive oil. Cook for 2–3 minutes to let the spices meld and the vegetables soften slightly. 
  4. Pour in the Passata, water, vegetable stock, tomatoes, and the drained beans. Season with a few good twists of freshly cracked black pepper. 
  5. Bring the mixture to a boil, then reduce to a gentle simmer. Let it cook for 40–45 minutes, stirring occasionally, until the liquid has reduced by about a third. 
  6. Stir in the lemon juice and chopped spinach or kale. Cook for another 2–3 minutes until the greens are wilted and tender. 
  7. Ladle the soup into bowls and sprinkle with Parmesan cheese. Serve with crusty sourdough or ciabatta bread. Enjoy! 
Recipe from JustEasyRecipes.com