Description
A hearty vegetable soup packed with flavor and nutrients.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 medium russet potatoes, peeled and diced
- 6 cups vegetable broth
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 1 (14-ounce) can diced tomatoes, with juice
- 1 teaspoon fresh rosemary, minced (or 1/2 teaspoon dried)
- 1 teaspoon fresh thyme, minced (or 1/2 teaspoon dried)
- 1 small Parmesan rind (optional)
- 4 cups chopped kale (about 1 small bunch)
- 3/4 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
- Freshly grated Parmesan cheese, for serving (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for about 5 minutes until softened.
- Stir in garlic and potatoes. Cook for 1–2 minutes until fragrant.
- Pour in vegetable broth, diced tomatoes (with juice), cannellini beans, rosemary, thyme, and Parmesan rind (if using). Stir well and bring to a gentle boil.
- Reduce heat and simmer uncovered for 18–20 minutes, until potatoes are just tender.
- Remove Parmesan rind. Add kale and simmer for 3–4 minutes until wilted.
- Season with salt, pepper, and red pepper flakes (if using). Turn off heat.
- Stir in lemon juice and parsley. Taste and adjust seasoning as needed.
- Serve hot, topped with fresh Parmesan if desired.
Notes
- This recipe is versatile; feel free to add any other vegetables you enjoy.
- Adjust the seasoning to your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg