Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 carrots, peeled and diced
- 2 celery stalks, diced
- 1 large potato, peeled and cubed
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) cannellini beans, drained and rinsed
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 2 cups chopped kale or spinach
- 1 tablespoon lemon juice
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.
- Add carrots, celery, and potato to the pot. Cook, stirring occasionally, for 5 minutes.
- Stir in green beans, diced tomatoes (with juice), cannellini beans, vegetable broth, thyme, rosemary, and bay leaf.
- Bring the soup to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes, or until vegetables are tender.
- Remove bay leaf. Stir in chopped kale or spinach and cook for another 5 minutes until greens are wilted.
- Season with salt, pepper, and lemon juice to taste. Serve hot.
Notes
This soup can be customized with your favorite vegetables or beans. For extra protein, add cooked shredded chicken or sausage. Leftovers store well and flavors deepen after a day.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 220
- Sugar: 7g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg