Description
A hearty and nutritious vegetable bean soup made with fresh ingredients.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 2 tablespoons tomato paste
- 3 cups cooked cannellini beans (or two 15-ounce cans, drained and rinsed)
- 6 cups vegetable broth
- 2 cups chopped kale
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Grated parmesan cheese for serving (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion, sliced carrots, and chopped celery. Sauté for 5–7 minutes until softened.
- Stir in minced garlic and cook for another minute.
- Add tomato paste, cooking for 2 minutes while stirring. Sprinkle in Italian seasoning, salt, and pepper.
- Pour in vegetable broth and add cannellini beans. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in chopped kale and let it cook for 5–7 more minutes until tender.
- Taste and adjust seasonings as needed. Top with parmesan cheese if using. Serve hot.
Notes
- This soup is versatile; you can add any vegetables you like.
- For a creamier soup, you can blend a portion of it.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg