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Rustic 15‑Bean Soup with Veggies and Parmesan

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A hearty, protein-packed soup loaded with 15 varieties of beans, tender vegetables, and finished with freshly grated Parmesan—a warm, nutritious bowl perfect for colder days.

Ingredients

Units Scale
  • 1 (16 oz) bag 15‑bean mix, rinsed and sorted
  • 6 cups vegetable or chicken broth
  • 1 (14 oz) can diced tomatoes (with juice)
  • 1 large onion, diced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 garlic cloves, minced
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1 Tbsp olive oil
  • Salt and pepper, to taste
  • Fresh Parmesan cheese, for serving
  • Optional garnishes: chopped parsley, garlic bread

Instructions

  1. Soak the beans: Place bean mix in a large bowl, cover with water, and soak overnight (8–12 hours). Drain and rinse.
  2. Sauté aromatics: In a heavy-bottom pot, heat olive oil over medium heat. Add onion, carrots, and celery; cook 5 minutes until softened.
  3. Add garlic and herbs: Stir in garlic, thyme, and oregano; cook 1 minute until fragrant.
  4. Combine beans and liquids: Add soaked beans, broth, diced tomatoes, and the bay leaf.
  5. Simmer gently: Bring to a boil, then reduce heat and simmer, covered, for 1½–2 hours, or until beans are tender. Stir occasionally and add more broth if needed.
  6. Season well: Remove bay leaf. Taste and adjust salt and pepper.
  7. Serve hot: Ladle into bowls and finish with freshly grated Parmesan. Garnish with parsley and serve with garlic bread or crusty rolls.

Notes

  • Add a ham hock or smoked paprika for depth.
  • Use red pepper flakes or hot sauce for heat.
  • Add more tomatoes or paste for tomato-forward flavor.
  • Include chopped greens or extra veggies at the end.
  • Finish with cream or coconut milk for a creamy texture.

Nutrition

Find it online: https://tastyera.com/rustic-15%e2%80%91bean-soup-with-veggies-and-parmesan/