White Bean Veggie Soup
This white bean veggie soup is cozy, warming and satisfyingly filling. Packed with vegetables, it's also extra healthy. Serve alone or with fresh bread.
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Servings: 8
Ingredients
- 1 coconut oil or olive oil
- 1 yellow onion
- 4 carrots
- 3 celery sticks
- 3 cloves garlic
- 2 Yukon gold potatoes
- 13.5oz can white beans
- 32 oz vegetable broth
- 1/4 tsp black pepper
- tbsp fresh oregano leaves or 1/2 tsp dry oregano
- 1 bunch Lacinto kale
Instructions
- Heat the coconut oil (or olive oil) in a large pot or Dutch oven over medium heat.
- While the oil is warming, chop the onions, carrots and celery. When the oil is warm, add these veggies first.
- While the onions, carrots and celery cook, mince the garlic and chop the potato into bite-sized pieces.
- When the onions look translucent and are beginning to soften (about 5-8 minutes), add the garlic and potato to the pot.
- Give everything a quick stir to release the scent of garlic, then add in your white beans, vegetable broth, pepper and oregano and bring the soup to a simmer.
- Once the soup is simmering, reduce the heat to low and cook for about 15-20 minutes, or until the potatoes are tender and a fork slides through them. During this cooking time, pull the kale leaves off of their stems and chop into bite-sized pieces. Discard the stems.
- Stir in the chopped kale and let the soup cook for an additional 5 minutes, until the kale is wilted and tender.
- Taste the soup and adjust the seasonings, adding salt if necessary.
Nutrition Facts
White Bean Veggie Soup
Amount per Serving
Calories
119
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.2
g
1
%
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
0.05
g
Sodium
497
mg
22
%
Potassium
423
mg
12
%
Carbohydrates
24
g
8
%
Fiber
6
g
25
%
Sugar
4
g
4
%
Protein
5
g
10
%
Vitamin A
8717
IU
174
%
Vitamin C
43
mg
52
%
Calcium
107
mg
11
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.