Dairy-Free Hearty Winter Greens Soup
Warm up this season with a comforting bowl of Dairy-Free Hearty Winter Greens Soup, a nourishing medley of seasonal vegetables and vibrant greens that's as wholesome as it is flavorful. This plant-based recipe features tender kale and collard greens simmered with creamy cannellini beans, hearty potatoes, and aromatic herbs like thyme and oregano in a rich vegetable broth. Diced tomatoes add a touch of brightness, while a squeeze of lemon juice at the end provides a zingy finish. Perfectly dairy-free and brimming with nutrients, this one-pot wonder is ready in under an hour, making it an ideal choice for cozy weeknight dinners or meal prepping. Indulge in this hearty, healthful soup that’s as satisfying to make as it is to enjoy.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 large garlic cloves, minced
- 3 medium carrots, sliced
- 2 stalks celery stalks, sliced
- 6 cups vegetable broth
- 1 14.5-ounce can canned diced tomatoes
- 4 cups kale, chopped
- 2 cups collard greens, chopped
- 2 medium potatoes, diced
- 1 15-ounce can cannellini beans, drained and rinsed
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté until it becomes translucent, about 5 minutes.
Stir in the minced garlic, sliced carrots, and sliced celery. Cook for another 3 minutes, until the vegetables begin to soften.
Pour in the vegetable broth and add the canned diced tomatoes with their juice.
Add the diced potatoes to the pot and bring the mixture to a boil.
Lower the heat, cover the pot, and let the soup simmer for 15 minutes, or until the potatoes are tender.
Add the chopped kale and collard greens, stirring them into the soup until they wilt.
Mix in the cannellini beans, thyme, oregano, salt, and black pepper.
Let the soup simmer for another 5 minutes to allow the flavors to meld together.
Remove the pot from the heat and stir in the lemon juice for a fresh zing.
Taste and adjust seasoning if necessary before serving.
Nutrition Facts
Calories |
2008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.2 g | 76% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 10.5 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6648 mg | 289% | |
| Total Carbohydrate | 317.5 g | 115% | |
| Dietary Fiber | 71.2 g | 254% | |
| Total Sugars | 56.1 g | ||
| Protein | 80.3 g | 161% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1577 mg | 121% | |
| Iron | 28.2 mg | 157% | |
| Potassium | 9382 mg | 200% | |
*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.
