Vegetable Bean Soup
Ingredients
The soup
-
1
cup
chopped sweet or yellow onion
-
¾
cup
chopped carrots
-
¾
cup
chopped celery
-
3
cloves
garlic, minced
-
1
tablespoon
Italian seasoning blend
-
2
leaves
bay leaves
-
1
teaspoon
sea salt
-
½
teaspoon
ground black pepper
-
1
cup
garbanzo beans
-
1
cup
kidney beans
-
1
cup
navy beans
-
¾
cup
chopped zucchini
-
1
can
diced/crushed tomatoes (14.5 ounces)
-
6
cups
vegetable broth
-
3
cups
chopped kale
-
to taste
olive oil
Optional toppings
-
to taste
Parmesan (dairy-free if preferred)
-
to taste
fresh parsley, chopped
-
to taste
fresh lemon juice
Instructions
- Sauté onion, carrots, and celery in oil over medium heat until translucent.
- Add garlic, Italian seasoning, salt, pepper, and bay leaves, sauté for 1-2 minutes.
- Add beans, zucchini, tomatoes, and broth, bring to a simmer for about 5-6 minutes.
- Reduce heat, add kale, and simmer for about 5 minutes until wilted.
- Serve with optional toppings.
Nutrition Facts (estimated)
Servings
6
Calories
184
Total fat
2g
Total carbohydrates
33g
Total protein
9g
Sodium
534mg
Cholesterol
0mg
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