This hearty vegetable and white bean soup has been a staple in my house this winter. When it's cold out, all I want to do is curl up with a blanket and eat a piping hot bowl of this soup. Who says comfort food has to be laden with cheese or cream sauce?
Each serving of this soup provides a healthy dose of vitamins A, E, and K from both the root vegetables and kale. The white beans provide plant-based protein and fiber to help fill you up and keep you feeling satisfied longer. If you needed more convincing, this soup only requires one pot which means you won’t have to dirty lots of pots and pans to enjoy this one.
- 2 tablespoons butter
- 3 carrots, chopped
- 2 stalks celery, chopped
- 1 onion, chopped
- 2 red skin potatoes, chopped
- 2 parsnips, chopped
- 2 quarter vegetable broth
- 1 (14 oz.) can diced tomatoes
- 1 (6 oz.) can tomato paste
- 1 dried bay leaf
- ½ teaspoon dried thyme
- 2 cloves garlic, minced
- 1 small bunch lacinato kale, chopped
- 1 (15 oz.) can great Northern beans, drained and rinsed
- 1 tablespoon dried parsley
- Salt and ground black pepper to taste
- Shredded parmesan cheese for serving
- In a large stock pot, melt the butter.
- Add 1 of the chopped carrots, 1 stalk chopped celery, and the onion. Stir and cook for 5-7 minutes or until onion is translucent.
- Add the rest of the carrots and celery, potatoes, and parsnips. Stir to coat in butter. Let cook for 5 minutes.
- Add the broth, tomatoes, tomato paste, bay leaf, and thyme. Bring to a simmer and continue to stir every 5 minutes or so. Simmer soup for ~20-25 minutes or until vegetables begin to soften.
- Stir in garlic, kale, beans, and parsley. Season with salt and black pepper. Simmer another 5-7 minutes.
- Serve hot with shredded parmesan cheese.
Soup makes 5-6 servings
Vegetarian | Gluten Free
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