Vegetable Kidney Bean Stew

This soup is packed with vegetables, giving it an amazing flavor that is great any time of the year. Try making the soup with the freshest veggies you can find for added nutrients and flavor!

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Vegetable Kidney Bean Stew Recipe

Vegetable Kidney Bean Stew

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Yield: 6

Author: Malina Malkani

Prep time: 10 MinCook time: 50 MinTotal time: 1 Hour

This soup is packed with vegetables, giving it an amazing flavor that is great any time of the year. Try making the soup with the freshest veggies you can find for added nutrients and flavor! This recipe contains affiliate links, meaning that if you choose to purchase a product through a link, I will receive a small commission - but this in no way impacts the amount you pay. Affiliate links are marked with an asterisk (*).

Ingredients

• 2 medium yellow onions (roughly chopped)
• 2 (14-ounce) cans red kidney beans (rinsed and drained - cannellini beans also work well!)
• 6 cloves garlic (minced)
• 3 medium carrots (chopped, 2 cups)
• 2 celery stalks (chopped, 1 cup)
• 2 medium turnips (peeled and chopped, 1.5 cups)
• 2 medium parsnips (peeled and chopped, about 1 cup)
• 1 medium leek white part only (chopped, 1 cup)
• ½ small green cabbage (roughly chopped)
• 3 cups baby spinach
• 1 yellow or red bell pepper (seeded and chopped)
• 3 cups tomatoes (diced, with juices, 1 28-ounce can)
• 8 cups vegetable broth
• 3 bay leaves
• ¾ cup parsley (chopped)
• 1 teaspoon dried oregano
• 3 tablespoons olive oil
• 2 tablespoons freshly squeezed lemon juice
• 5 tablespoons pesto
• (Optional; to taste: salt, freshly ground black pepper, red pepper flakes, Parmesan cheese)

Instructions

1. In a large soup pot, heat olive oil over medium heat.
2. Sauté the onions until they soften and begin to caramelize. Reduce heat, add garlic and sauté just until fragrant.
3. Pour in vegetable broth and bay leaves. Bring to a boil.
4. Add all remaining vegetables. Increase heat until the soup comes back to a simmer. Reduce heat to low, cover and simmer for 30 minutes.
5. Add beans, parsley, oregano, and optional seasonings of your choice and bring back to a boil.
6. Extinguish heat, discard bay leaves and stir in pesto and lemon juice.
7. Serve hot, garnished with an extra sprinkle of Parmesan cheese on top.

Notes

This soup freezes well and is a great candidate for batch cooking. Cook when you have time, freeze the extra in serving-sized, microwave-safe containers* and heat whenever you need a hot, healthy dinner that is ready in minutes.

Nutrition Facts

Calories

381

Fat

13

Sat. Fat

2

Carbs

58

Fiber

17

Net carbs

41

Sugar

18

Protein

13

Sodium

1848

Cholesterol

1

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https://www.malinamalkani.com/recipes/vegetable-kidney-bean-stew

Vegetable bean stew, pesto, soup

Soup, Lunch, Dinner, Vegetarian, Vegan

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