Hearty Vegetable and White Bean Soup
Warm up with a bowl of this vegan hearty vegetable and white bean soup loaded with good for you nutrients.
Servings: 5 -6
Calories: 382kcal
Ingredients
- 2 tablespoons olive oil
- 3 carrots peeled and 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
- Sea salt and ground black pepper to taste
- Shredded vegan parmesan cheese for serving
Instructions
- In a large stock pot, melt the butter.
- 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.
- Add the rest of the carrots and celery, potatoes, and parsnips. Stir to coat in butter. Let cook for 5 minutes.
- 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.
- Stir in garlic, kale, beans, and parsley. Season with salt and black pepper. Simmer another 5-7 minutes.
- Serve hot with shredded parmesan cheese.
Nutrition
Calories: 382kcal | Carbohydrates: 72g | Protein: 14.8g | Fat: 6g | Saturated Fat: 3.3g | Cholesterol: 13mg | Sodium: 975mg | Fiber: 15g | Sugar: 18g