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Hearty Harvest Bowl: Rustic Vegetable & Bean Soup

This rustic vegetable and bean soup is soul-soothing, hearty, and brimming with nourishing ingredients. Loaded with vegetables, white beans, and aromatic herbs, it's the perfect comforting meal that tastes like it's been simmering all day — but is easy enough for a weeknight.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 –6 servings
Course: Soup
Cuisine: Mediterranean-Inspired
Ingredients Method Notes

Ingredients
  

  • 3 onions chopped
  • 2 carrots sliced
  • 2 cloves garlic minced
  • Water enough to cover the ingredients
  • A few whole black peppercorns or ground black pepper to taste
  • 2 tablespoons olive oil
  • 2 cups mushrooms such as button, cremini, or shiitake, sliced
  • 2 sticks celery chopped
  • 1 can 14 oz / 400 g chopped tomatoes
  • 2 cans 28 oz / 800 g total white beans, drained and rinsed
  • Salt to taste

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Sauté for 5–7 minutes until vegetables begin to soften.
  2. Stir in the mushrooms and cook for another 5 minutes until they release their moisture and become golden.
  3. Add garlic and cook for 1–2 minutes, stirring constantly.
  4. Pour in the chopped tomatoes and drained white beans. Add enough water to cover all ingredients.
  5. Season with salt and black pepper or a few whole peppercorns. Stir well.
  6. Bring to a boil, then reduce the heat and let simmer for 20–30 minutes until all the vegetables are tender and the flavors are well combined.
  7. Taste and adjust seasoning if needed. Serve warm.

Notes

  • You can swap white beans for chickpeas or lentils.
  • Add a bay leaf or sprig of rosemary for extra depth.
  • For a thicker soup, mash some of the beans after cooking or blend a portion before serving.
  • Excellent served with crusty bread or over rice for a heartier meal.