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Hearty Vegetable and White Bean Soup | Dietitian Debbie

Hearty Vegetable and White Bean Soup

  • Author: Deborah Davis
  • Prep Time: 45 mins
  • Cook Time: 35 mins
  • Total Time: 1 hour 20 mins
  • Yield: 5-6 1x
  • Category: Entree
  • Cuisine: Vegetarian

Description

Warm up with a bowl of this hearty vegetable and white bean soup loaded with good for you nutrients.


Ingredients

  • 2 tablespoons butter
  • 3 carrots, chopped
  • 2 stalks celery, chopped
  • 1 onion, chopped
  • 2 red skin potatoes, chopped
  • 2 parsnips, chopped
  • 2 quarts (64 oz.) vegetable broth
  • 1 (14 oz.) can diced tomatoes
  • 1 (6 oz.) can tomato paste
  • 1 dried bay leaf
  • 1/2 teaspoon dried thyme
  • 2 cloves garlic, minced
  • 1 small bunch lacinato kale, chopped
  • 1 (15 oz.) can great Northern beans, drained and rinsed
  • 1 tablespoon dried parsley
  • Salt and ground black pepper to taste
  • Shredded parmesan cheese for serving

Instructions

  1. In a large stock pot, melt the butter.
  2. Add 1 of the chopped carrots, 1 stalk chopped celery, and the onion. Stir and cook for 5-7 minutes or until onion is translucent.
  3. Add the rest of the carrots and celery, potatoes, and parsnips. Stir to coat in butter. Let cook for 5 minutes.
  4. Add the broth, tomatoes, tomato paste, bay leaf, and thyme. Bring to a simmer and continue to stir every 5 minutes or so. Simmer soup for ~20-25 minutes or until vegetables begin to soften.
  5. Stir in garlic, kale, beans, and parsley. Season with salt and black pepper. Simmer another 5-7 minutes.
  6. Serve hot with shredded parmesan cheese.

Nutrition

  • Serving Size: ~1 Cup
  • Calories: 382 kcals
  • Sugar: 18 g
  • Sodium: 975 mg
  • Fat: 6 g
  • Saturated Fat: 3.3 g
  • Trans Fat: 0 g
  • Carbohydrates: 72 g
  • Fiber: 15 g
  • Protein: 14.8 g
  • Cholesterol: 13 mg