Vegetable and Bean Soup

Name: Vegetable and Bean Soup
Cook time: 28 min
Yield: 4 servings
Ingredients: 20 ml olive oil divided; 150 g yellow onion small dice; 100 g celery small dice; 180 g carrots small dice; 3 g fine salt plus more to taste; 12 g garlic minced; 10 ml olive oil divided; 300 g butternut squash peeled and cut into 1.5 cm cubes; 30 g tomato paste; 2 g dried thyme; 2 g smoked paprika; 1 leaf bay leaf; 400 g diced tomatoes; 1200 ml vegetable broth low-sodium; 250 ml water; 240 g cannellini beans drained and rinsed; 150 g green beans trimmed and cut into 2.5 cm pieces; 1 g black pepper freshly ground; 3 g fine salt plus more to taste; 15 ml lemon juice freshly squeezed; 8 g flat-leaf parsley chopped

This home-style soup layers onion, celery, carrot, squash, tomatoes, cannellini beans, and green beans in a broth seasoned with thyme and smoked paprika. Partially mashing some of the beans thickens the pot naturally while keeping plenty of distinct vegetable texture. A little lemon and parsley at the end keep the finish fresh.

By Julienne

Cook time: 28 minutes

Servings: 4

Ingredients

20 ml olive oil divided
150 g yellow onion small dice
100 g celery small dice
180 g carrots small dice
3 g fine salt plus more to taste
12 g garlic minced
10 ml olive oil divided
300 g butternut squash peeled and cut into 1.5 cm cubes
30 g tomato paste
2 g dried thyme
2 g smoked paprika
1 leaf bay leaf
400 g diced tomatoes
1200 ml vegetable broth low-sodium
250 ml water
240 g cannellini beans drained and rinsed
150 g green beans trimmed and cut into 2.5 cm pieces
1 g black pepper freshly ground
3 g fine salt plus more to taste
15 ml lemon juice freshly squeezed
8 g flat-leaf parsley chopped

Instructions

Heat 20 ml of the olive oil in the soup pot over medium heat. Add the onion, celery, and carrots with 3 g of the salt. Cook, stirring occasionally, until the onion is translucent and the vegetables start to soften, about 6 to 8 minutes. The onion looks glossy and soft, and the vegetables have started to bend but are not browned.
Stir in the garlic, then add the remaining 10 ml olive oil, the squash, tomato paste, thyme, smoked paprika, and bay leaf. Cook for 2 minutes, stirring, until the tomato paste darkens slightly and the spices smell fragrant. The tomato paste has turned brick-red and the pot smells toasted and aromatic.
Add the diced tomatoes, vegetable broth, water, cannellini beans, green beans, pepper, and the remaining 3 g salt. Bring to a boil, then reduce to a gentle simmer. The soup is steadily simmering with small bubbles around the edges.
Simmer uncovered for 15 to 18 minutes, stirring occasionally, until the squash is tender and the green beans are crisp-tender. Mash about one quarter of the beans against the side of the pot to lightly thicken the broth. A fork slides easily into the squash and the broth has become slightly thicker from the mashed beans.
Remove the bay leaf. Stir in the lemon juice and parsley, then taste and add more salt only if needed. Serve hot. The soup tastes balanced, with bright lemon at the finish and tender vegetables in every spoonful.