Vegetable Bean Soup

Wescott Sharples
I like muffins. I like soup. I don't like muffin soup.
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Updated: 7/30/2020

With zucchini, onion, beans and tomatoes, this soup is hearty and warming.

35 min Prep: 10 min Cook: 25 min
Serves: 4 Save

Ingredients (12)

  • 3 slices bacon, chopped
  • 1 onion, diced
  • 2 celery stalks, diced
  • 2 small carrots, diced
  • 2 zucchini, diced
  • 1 (14-ounce) can chopped tomatoes, undrained
  • 1 garlic clove, finely diced
  • 2 (15-ounce) cans Great Northern beans, drained and rinsed
  • 3 cup low-sodium chicken broth
  • Coarsely ground black pepper
  • 6 cup fresh spinach, chopped 
  • 1/4 cup grated Parmigiano Reggiano cheese

Directions

  1. Place bacon in a large saucepan over medium heat. Cook 5 minutes or until almost crisp. Add onion, celery and carrot; cook 5 minutes.
  2. Add zucchini and garlic; cook 3 minutes. Add tomatoes, beans, broth and pepper. Bring to a boil, reduce heat and simmer 10 minutes. Stir in spinach. Ladle into soup bowls and top with grated cheese.

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