Vegetable Bean Soup

• Olive oil(1 tbsp)
• Onion(1)
• Carrot(2)
• Celery(2)
• Garlic(3 cloves)
• Potato(2)
• Zucchini(1)
• Canned tomatoes(400 g)
• Cannellini Beans(400 g)
• Kidney Beans(400 g)
• Vegetable Stock(1 L)
• Tomato paste(1 tbsp)
• Oregano(1 tsp)
• Thyme(1 tsp)
• Bay leaf(2)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Spinach(120 g)
• Fresh parsley(2 tbsp)optional
• Lemon(1)optional
• Bread(4 slices)optional

Method

1. 1

   Dice the {Onion}, {Carrot}, {Celery}, {Potato}, and {Zucchini}. Finely chop the {Garlic}. Drain and rinse the {Cannellini Beans} and {Kidney Beans}.

   ~12 min

2. 2

   Heat the {Olive oil} in a large pot over medium heat. Add the {Onion}, {Carrot}, and {Celery} with the {Salt} and {Black pepper}. Cook until softened, stirring often. Add the {Garlic} and {Tomato paste} and cook for 1 minute more.

   ~8 min

3. 3

   Stir in the {Potato}, {Zucchini}, {Canned tomatoes}, {Cannellini Beans}, {Kidney Beans}, {Vegetable Stock}, {Dried Oregano}, {Thyme}, and {Bay Leaves}. Bring to a boil.

   ~5 min

4. 4

   Reduce to a gentle simmer and cook for 15 minutes, until the {Potato} is tender and the broth has thickened slightly from the beans and vegetables.

   ~15 min

5. 5

   Stir in the {Spinach} and cook just until wilted. If using, stir in most of the {Fresh parsley} and squeeze in a little juice from the {Lemon}. Remove the {Bay Leaves}.

   ~3 min

6. 6

   Ladle the soup into bowls and top with the remaining {Fresh parsley}. Serve with the {Bread} on the side, if using.

   ~2 min