Dairy-Free Hearty Vegetable Soup with Rustic Bread
Savor the comforting flavors of this Dairy-Free Hearty Vegetable Soup with Rustic Bread, a wholesome medley of vibrant veggies simmered to perfection in a fragrant herb-infused broth. Packed with nourishing ingredients like tender potatoes, cannellini beans, and a colorful mix of zucchini, carrots, and red bell pepper, this recipe strikes the perfect balance between hearty and healthy. Enhanced with aromatic thyme and basil, and garnished with fresh parsley, this dairy-free soup is a satisfying meal on its own. Pair it with warmed, crusty rustic bread for a soul-soothing experience that's ideal for cozy dinners or meal prep. With simple steps and just 60 minutes from prep to plate, this recipe is a must-try for plant-based living enthusiasts and comfort food lovers alike. Keywords: dairy-free vegetable soup, hearty soup recipe, rustic bread pairing, plant-based comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, chopped yellow onion
- 3 minced garlic cloves
- 3 medium, sliced carrots
- 3 sliced celery stalks
- 1 medium, diced zucchini
- 1 medium, chopped red bell pepper
- 2 medium, peeled and diced potatoes
- 1 14 oz can canned diced tomatoes
- 6 cups vegetable broth
- 1 15 oz can, drained and rinsed canned cannellini beans
- 1 whole bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
- 1 loaf rustic bread
Instructions
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until soft, about 5 minutes.
Stir in the minced garlic, sliced carrots, and celery. Continue to cook for another 5 minutes, stirring occasionally.
Add the diced zucchini, chopped red bell pepper, and diced potatoes to the pot. Stir well to combine.
Pour in the diced tomatoes, vegetable broth, and cannellini beans. Stir in the bay leaf, thyme, basil, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 25 minutes, or until the vegetables are tender.
Remove the bay leaf and discard. Taste the soup and adjust seasonings if necessary.
Stir in the chopped fresh parsley before serving.
While the soup is simmering, preheat your oven to 350°F (175°C) to warm the rustic bread.
Place the bread loaf directly on the oven rack and warm for about 10 minutes, or until it’s crusty on the outside.
Serve the hearty vegetable soup hot, accompanied by slices of warm rustic bread.
Nutrition Facts
Calories |
3347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.1 g | 83% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 10.7 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 12456 mg | 542% | |
| Total Carbohydrate | 580.4 g | 211% | |
| Dietary Fiber | 90.3 g | 322% | |
| Total Sugars | 88.9 g | ||
| Protein | 117.4 g | 235% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1125 mg | 87% | |
| Iron | 38.9 mg | 216% | |
| Potassium | 10790 mg | 230% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
