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.
Prep Time45 minutes mins
Cook Time35 minutes mins
Total Time1 hour hr 20 minutes mins
Course: Entree
Cuisine: Healthy
Servings: 5 -6
Calories: 382kcal
- 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
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.
Calories: 382kcal | Carbohydrates: 72g | Protein: 14.8g | Fat: 6g | Saturated Fat: 3.3g | Cholesterol: 13mg | Sodium: 975mg | Fiber: 15g | Sugar: 18g