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vegetable soup recipe

White Bean, Kale, and Vegetable Soup

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White Bean, Kale, and Vegetable Soup

White Bean, Kale, and Vegetable Soup

3.59 from 31 votes
Print Recipe
Course Soup
Servings 8

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • ½ cup chopped onion
  • 1 cup chopped carrots, peeled peeled
  • 2 cloves garlic, minced minced
  • 4 cups Vegetable Broth or water see Recipe Notes
  • 1 15-ounce can cannellini beans, rinsed, drained
  • 1 14.5-ounce can diced tomatoes
  • 2 cups chopped B-size red potatoes, peeled, cut into 1-inch piece
  • 2 cups fresh or frozen green beans, cut into 1-inch pieces
  • 2 cups kale, torn into bite-size pieces, lightly packed
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • ½ teaspoon salt
  • 1/8 teaspoon pepper

Instructions
 

  • Heat olive oil in a large saucepan over medium heat. Cook onions and carrots until vegetables are softened. Stir in garlic, and cook for another minute, stirring constantly so garlic doesn’t burn.
  • Add water or broth, cannellini beans, tomatoes, potatoes, green beans, kale, basil, parsley, salt and pepper. Bring to a boil. Simmer, uncovered, over low heat about 30 minutes to allow the flavors to blend.
  • Yield: 8 servings (serving size: about 1 cup)

Notes

  • Remove ribs from kale before using.
  • Substitute great northern beans for cannellini beans.
  • Use russet potatoes instead of red potatoes.
  • If you don’t have time to make your own vegetable broth, you can use a store-brought brand that’s Daniel Fast friendly. I recommend Kitchen Basics Unsalted Vegetable Stock.

Vegetable Bean Soup

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Vegetable Bean Soup

Vegetable Bean Soup

A soup that's hearty and filling, plus it provides a nice amount of protein and fiber.
3.76 from 25 votes
Print Recipe
Course Soup
Servings 8

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • ½ cup chopped onion
  • ½ cup chopped carrots
  • ½ cup chopped celery
  • 1 clove garlic, minced
  • 6 cups water
  • 1 8-ounce can tomato sauce
  • 1 14.5-ounce can light red kidney beans, rinsed and drained
  • 1 15-ounce can black-eyed peas, rinsed and drained
  • 1 14.5-ounce can French-style green beans, drained
  • 1 cup chopped yellow summer squash, unpeeled
  • ½ tablespoon chili powder
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Heat olive oil over medium heat in a large saucepan. Add onions, carrots, and celery. Cook until vegetables are softened. Add garlic, and cook for 1 minute, stirring constantly so garlic doesn’t burn.
  • Pour in water and all remaining ingredients. Bring to a boil, and then lower heat. Simmer, uncovered, 30 minutes. Discard bay leaf and stir in parsley before serving.
  • Yield: 8 servings (serving size: about 1 ¼ cups)

Notes

  • Use 2 cups chopped fresh haricots vert beans instead of canned green beans. Haricot vert beans resemble regular green beans. However, they are a bit more slender and long , and they are also stringless (a nice benefit). When lightly cooked, haricot verts are tender, crispy, and very tasty, with a hint of sweetness.