Vegetable White Bean Soup
Ingredients
-
2
Tbsp
olive, avocado, or coconut oil
-
1
large
white or yellow onion (diced)
-
3
cloves
garlic (minced)
-
1
cup
carrots (sliced)
-
½
tsp
sea salt
-
½
tsp
black pepper
-
1
tsp
dried basil
-
1
tsp
dried oregano
-
1
tsp
garlic powder
-
½
pound
red potatoes (quartered)
-
2
medium
yellow squash or zucchini (sliced)
-
2
14.5-ounce cans
fire-roasted tomatoes
-
1
15-ounce can
tomato sauce
-
5
cups
veggie stock
-
1
15-ounce can
white beans (rinsed and drained)
-
3
cups
kale (or other sturdy green, chopped)
Instructions
- Heat a large pot or Dutch oven over medium heat and prepare the vegetables.
- Add oil, then onion, garlic, and carrot, stirring to combine.
- Season with salt, pepper, and spices, then stir again to coat.
- Add squash, potatoes, fire-roasted tomatoes, tomato sauce, and veggie stock.
- Bring the soup to a simmer, then reduce heat to low and cover.
- Cook for 15 minutes, then add beans, another pinch of salt and pepper, and stir.
- Ensure the soup is at a light simmer and cook for at least another 10 minutes.
- Add kale, stir, cover, and cook for 5 more minutes.
- Taste and adjust seasonings as needed, then serve with hearty bread.
Nutrition Facts (estimated)
Servings
6
Calories
220
Total fat
5.3g
Total carbohydrates
34g
Total protein
10g
Sodium
654mg
Cholesterol
0mg
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