12 Cozy Dinners That Start With a Can of Beans

Keep this soup brothy enough to eat with a spoon. A little mashed bean gives the broth body, while the remaining beans stay whole.

Ingredients

• 1 tablespoon olive oil
• ½ medium onion, chopped
• 1 carrot, cut into small pieces
• 1 garlic clove, minced
• ½ teaspoon dried thyme
• 2 cups low-sodium vegetable broth
• 1 can (15–15.5 ounces) white beans, drained and rinsed
• 2 cups chopped kale, tough stems removed
• Lemon juice and black pepper, to taste

How to make it

1. Heat the oil in a saucepan. Cook the onion and carrot over medium heat until the onion softens. Stir in the garlic and thyme.
2. Pour in the broth and add the beans. Bring to a gentle simmer and cook until the carrot is tender. Mash a few beans against the side of the pot.
3. Add the kale and simmer until it is tender enough for you. Add water if the soup becomes too thick. Finish with pepper and a little lemon juice; taste before adding salt.

Make it work: Spinach can replace kale, but add it later because it wilts more quickly. Serve with bread or a sandwich if you want a larger meal.