Vegetable Bean Soup

Japanese · Summer · 35 min · Serves 4 · By The Lesapor Kitchen

This hearty vegetable and bean soup is perfect for a light summer meal. Inspired by Japanese flavors, it combines fresh vegetables and hearty beans in a simple broth. It’s easy to prepare and satisfying.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 medium carrot, sliced
• 1 zucchini, sliced
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups vegetable broth
• 2 tablespoons soy sauce
• 1/4 cup fresh cilantro, chopped
• Salt and pepper, to taste

Method

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and minced garlic, and sauté until the onion becomes translucent, about 3 minutes.
3. Add the sliced carrot and zucchini, and cook for another 5 minutes until they start to soften.
4. Stir in the white beans, vegetable broth, and soy sauce. Bring the mixture to a boil.
5. Reduce the heat to a simmer and cook for 15 minutes, allowing the flavors to meld.
6. Stir in the fresh cilantro, and season with salt and pepper to taste.
7. Serve hot, and enjoy your light and hearty summer soup.